Palak Puri Recipe | Breakfast Care

Palak Puri is a dish originated in the Indian Subcontinent. It is eaten for breakfast or as a snack or light meal. is a deep- fat fried bread made from wheat flour. It is usually served with aloo sabji, aloo matar, chana masala. It is also served at special or ceremonial functions as part of ceremonial rituals.

  • 1 cup whole wheat flour
  • 2 cup spinach leaves/ palak
  • 1/4 cup besan/ gram flour
  • green chili, chopped
  • 1/2 inch ginger, chopped
  • 1/2 teaspoon cumin seeds
  • 1/8 teaspoon asafetida/hing
  • 1 teaspoon oil
  • 1/2 teaspoon salt, more as per taste

  1. Blend the spinach, ginger and green chili with about 1/4 cup of water.I
  2. Ina bowl mix with whole wheat flour all the ingredient except spinach besan, cumin seeds, asafetida, salt, and oil, mix it well.
  3. Add the spinach paste to the flour mix and form into a firm and pliable dough add water as needed. Grease your palm and knead the dough. Cover the dough and let it sit for 10 minutes or more.
  4. Divide the dough into 12 equal parts and roll them into smooth balls. Lightly oil the surface you want to roll the puries. Roll them into about six-inch circle.
  5. Heat at least one inch of oil in a frying pan over medium high heat. To check if oil is ready drop a small piece of dough into the oil this should come up without changing the color.
  6. Place one puri at a time in the frying pan and press it with a skimmer. The puris should puff up slowly. Turn the puris over. Puries should be light golden color both sides.
  7. Take the puris out and place them on tissue to absorb the extra oil. 
  8. Repeat the process for remaining puries.
  9. Serve hot puris with aloo matar, aloo sabji or any curry of your choice
  10. Enjoy!

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