Palak Puri

Palak Puri is a vibrant, deep-fried Indian bread made by mixing spinach purée with whole wheat flour and spices. Soft yet crisp, it’s a nutritious twist on the classic puri, perfect with potato curry, yogurt, or pickles.

Ingredients (makes ~12 puris)

• Whole wheat flour – 2 cups

• Spinach (palak) – 2 cups (tightly packed, washed)

• Chili powder - 1 tsp

• Ajwain (Caram seeds) - 1 tsp

• Salt – 1 tsp (or to taste)

• Oil – 2 tsp (for dough) + enough for deep frying

• Water – as needed

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Method

1. Prepare the spinach puree

1. Take boiling water in a pot.

2. Wash the spinach leaves

3. Add washed spinach leaves and blanch for 1–2 minutes until wilted.

4. Drain and immediately transfer to a plate to cool down

5. Once its cools down, blend blanched spinach and keep aside

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2. Make the dough

1. In a large mixing bowl, add wheat flour, salt, chili powder, ajwain and 2 tsp oil.

2. Add the spinach purée gradually and mix.

3. Knead into a firm but smooth dough (like puri dough—slightly stiffer than roti dough).

4. Rest for 10–15 minutes, covered.

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3. Roll the puris

1. Divide dough into lemon-sized balls.

2. Roll each ball into a small circle

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4. Fry the puris

1. Heat oil in a deep pan until hot (medium-high heat).

2. Fry each puri, gently pressing with a slotted spoon so it puffs up.

3. Flip and fry until both sides are golden-green.

4. Drain on paper towels.

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Serving suggestion

• Best served hot with potato curry, chole, or plain yogurt with pickle.