Palak poori Spinach fry bread recipe
Indian fry bread recipe – Breakfast – snack
Palak puri Spinach Poori , also spelt as Palak Puri, with step by step written instructions. Palak puri is made with spinach and whole wheat flour.
You know spinach is good for you and your family. But you really can’t expect the kids to eat that boiled, tasteless spinach as you don’t like it yourself. So you need Pop Eye to convince the kids to eat spinach. And that works only as long as they are young.
Make a dish like Palak-Poori and You won’t need Pop Eye. The kids as well as the grown-ups will love the colorful Palak puris.
And you will love them (I mean the Pooris – kids… you love them anyway).
You can make this palak puri dough and keep it in the fridge and make pooris as and when you need.
You can also pack them for lunch to school or office. These palak puris are also good as picnic food or when you are traveling.
You may serve them for a party too as
They taste good for a day. Pooris are best when they are hot. And the aroma is wonderful.
Ingredients for palak – spinach poori
How to make Palak poori
Flour : You may use whole wheat flour or plain white flour(Maida). I am using whole wheat flour as it is healthier than maida. Also maida pooris are softer than wheat flour poories. I like the texture of wheat flour poories better.
Spinach – Palak : spinach, known as palak in indian languages, is another main ingredient. use fresh spinach and use only the leaf part. do not use the stems even if they are tender.
Spices : You may add spices as per your liking. Chili powder, garam masala, kitchen king masala, dhania(coriander) powder, jeera(cumin) powder, ajwin(bishops weed) seeds, kasuri methi/dry fenugreek leaves etc.
Ingredients for palak – spinach poori
Main ingredients for spinach poori – fry bread
Whole wheat flour – Atta
- whole wheat flour – 2 cups.
- Fresh Spinach leaves – 1 cup
- salt – 1/4 tsp
- Red chili powder – 1/4 tsp
- Ajwain – 1/4 tsp
- water to form dough
- oil for deep frying.
Cooking Method
- Cook spinach leaves in a little water. Let cool a little and then puree to a fine paste
- Mix flour, salt, two tsp oil, spinach puree, spices well.
- Add water only if needed and form a tight dough ball. Keep aside for 10 minutes.
- Knead well. Divide the dough into lime sized balls.
- Roll each ball into a round of about 3 inches.
- Heat oil in a deep frying pan. Let the round in the hot oil carefully. It will puff up like a ball.
- Turn to the other side and let cook for a 4-5 seconds. Take care not to overcook.Remove from oil and drain well.
Serve hot with curry or chutney or pickle or ketchup. Palak puri is good to eat just by itself too. It is a good item to take for lunch for picnics as well as bring your own food parties. At parties it adds color to your table.
Tips:
- You may mix chopped palak without blanching. The taste of poori will be a little different.
- You may add spices such as garam masala, dhania jeera powder, goda masala etc. as per your liking.
