Crispy Spinach Puri: A Flavorful North Indian Flatbread
55 minutes
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About Crispy Spinach Puri: A Flavorful North Indian Flatbread
Craving a taste of India? These Crispy Spinach Puris, a beloved North Indian breakfast, deliver a vibrant burst of flavor and a satisfying crunch. Imagine biting into a light, airy flatbread with a beautiful green hue, hinting at the wholesome spinach within.Made with whole wheat flour and fragrant spices like carom and onion seeds, each puri offers an irresistible aroma and a deeply satisfying taste. This easy recipe guides you to golden-brown perfection, ensuring a truly authentic Indian breakfast experience.Enjoy these hot, crispy puris with your favorite chutneys, pickles, or a flavorful curry for a morning meal you won't soon forget.
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Recipe Time & More
Prep30 minutes
Cook25 minutes
Total55 minutes
Ingredients
Dough
- 1 cup Whole Wheat Flour whole
- 250 gm Spinach fresh
- 1 ½ tsp Salt or to taste
- ¼ tsp Carom Seeds (ajwain)
- ¼ tsp Onion Seeds (kalonji)
- 2 tbsp Ghee (clarified butter)
For Frying
- Oil for deep frying
Instructions
- Wash the fresh spinach thoroughly. Blanch the spinach in a pressure cooker to soften it. This helps retain its vibrant green color.
- Let the spinach cool slightly, then squeeze out any excess water. Grind the spinach into a smooth paste.
- In a large mixing bowl, combine the whole wheat flour, spinach paste, salt, carom seeds, onion seeds, and ghee.
- Knead the mixture into a soft, pliable dough. Add a little water if needed.
- Cover the dough and let it rest for 15 minutes. This allows the gluten to relax, resulting in softer puris.
- Divide the dough into small, equal-sized balls.
- On a lightly floured surface, roll each ball into a thin, round puri. Aim for a uniform thickness to ensure even cooking.
- Heat the oil in a deep pan over medium-high heat. The oil is ready when a small piece of dough sizzles gently.
- Gently slide the puris into the hot oil, a few at a time. Reduce the heat to medium and fry until they puff up and turn golden brown. Flip them halfway through for even browning.
- Remove the puris from the oil and place them on a paper towel-lined plate to drain excess oil. Serve immediately while hot and crispy.
Recipe Notes
Good To Know
- For extra fluffy and puffed puris, knead the dough with blanched and pureed spinach that has been thoroughly squeezed of excess moisture. Ensure the dough is firm but pliable to prevent the puris from absorbing too much oil while frying.
- If you want to add a subtle heat, finely chop some green chilies and incorporate them into the dough, or sprinkle a pinch of crushed black pepper for a gentle kick.
- To keep puris crispy for longer, place them upright in a wide colander or on a wire rack immediately after frying to allow excess oil to drain and steam to escape.
- For a gluten-free variation, substitute wheat flour with a blend of millet and rice flours, and add a boiled, mashed potato to help bind the dough.
Expert Tips
- Don't overcrowd the pan when frying the puris. Fry in small batches to ensure even cooking and puffing.
- Maintain a consistent oil temperature. If the oil is too cool, the puris will absorb more oil; if it's too hot, they will burn before cooking through.
- For perfectly round puris, use a cookie cutter or a small bowl to cut out even circles from the rolled-out dough.
Storage Instructions
- Once cooled, store leftover puris in an airtight container at room temperature for up to 2 days. Reheat in a dry skillet or oven to restore crispness.
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Recipe Nutrition
Calories: 569kcalCarbohydrates: 50gProtein: 10gFat: 37gSaturated Fat: 4gPolyunsaturated Fat: 9.9gMonounsaturated Fat: 19.8gSodium: 1710mgFiber: 4gSugar: 1g
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Absolutely mouthwatering! Thanks for sharing.
Thanks for the inspiration! Looks tasty.
I’m eager to make this recipe!