Palak Puri Recipe: Crispy Spinach Flatbreads
15 minutes
868 reads
About Palak Puri Recipe: Crispy Spinach Flatbreads
Palak Puri, meaning spinach flatbreads, are a delightful vegetarian treat from Indian cuisine. These crispy puris are made by incorporating a vibrant spinach puree into the dough, creating a subtly green and flavorful flatbread. The addition of carom seeds (ajwain) provides a warm, aromatic touch.Enjoy these light and airy puris hot off the pan, served alongside your favorite accompaniments such as tangy mango pickle or a refreshing cilantro chutney. The recipe is relatively straightforward, perfect for both experienced cooks and those new to Indian cooking.Prepare to be amazed by the unique flavor and satisfying texture of these healthy and delicious Palak Puris! They're a fantastic option for a quick and tasty breakfast or a light meal.
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Recipe Time & More
Prep10 minutes
Cook5 minutes
Total15 minutes
Ingredients
Dry Ingredients
- 2 cup Wheat Flour gehu ka aata, whole
- 1/4 cup Gram Flour adds extra crispness, optional
- 1/2 tsp Carom Seeds ajwain
- 1 tsp Salt or to taste
Wet Ingredients
For Frying
- 2 cup Oil for deep frying
Instructions
Prepare the Dough
- Mix together the spinach puree, salt, carom seeds, whole wheat flour, gram flour (if using), and 1 tablespoon of oil in a large bowl.
- Gradually add water, mixing until a soft, pliable dough forms. Knead the dough for 5-7 minutes until smooth and elastic.
- Let the dough rest, covered, for at least 10-15 minutes. This allows the gluten to relax, resulting in softer puris.
Roll and Fry the Puris
- Divide the dough into small, equal-sized balls.
- On a lightly floured surface, roll each ball into a thin, round puri using a rolling pin. Aim for a diameter of about 3-4 inches.
- Heat the oil in a deep kadai or pan over medium-high heat. The oil is ready when a small piece of dough sizzles immediately upon contact.
- Carefully slide one or two puris into the hot oil, ensuring not to overcrowd the pan. Fry for about 1-2 minutes per side, or until golden brown and puffed up.
- Remove the puris from the oil and place them on a plate lined with absorbent paper to drain excess oil.
- Continue frying the remaining puris in batches until all are cooked.
Serve
- Serve the Palak Puris hot with your favorite chutney (mint-coriander chutney is a great option) or pickle.
Recipe Notes
Expert Tips for Perfect Palak Puris
- Use fresh spinach: Fresh spinach will yield a brighter green color and more intense flavor in your puris.
- Don't over-knead the dough: Over-kneading can make the puris tough. Knead just until the dough comes together smoothly.
- Roll out the puris evenly: Evenly rolled puris will cook evenly and puff up nicely.
- Fry in batches: Avoid overcrowding the pan to ensure even cooking and prevent the oil temperature from dropping too much.
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Recipe Nutrition
Calories: 1636kcalCarbohydrates: 64gProtein: 13gFat: 152gSaturated Fat: 11gPolyunsaturated Fat: 43gMonounsaturated Fat: 95gTrans Fat: 1gSodium: 12mgPotassium: 403mgFiber: 10gSugar: 1gVitamin A: 480IUVitamin C: 1mgCalcium: 37mgIron: 4mg
Ekta Sharma
Articles: 6
3 Comments
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This looks so appetizing! Thank you.
Absolutely delicious! Thanks for sharing.
Looks so appetizing! Thank you for posting.