Palak Puri Recipe | How to make Palak Puri | Spinach Poori

palak puri recipe

Use this palak puri recipe, given with video, text description, notes and tips, to make poori with more nutritional value than the regular wheat puri. Kudos to palak or spinach, the green leaf, which is a vault of rich medicinal gems. The fine taste of this food too should make you keen to know how to make palak puri.

Few ingredients and few and simple steps are the highlights of this palak puri recipe. If you want to prepare a breakfast in less time or lunch item quickly, on a Sunday or holiday, give the recipe of palak puri a try.

Food Fact
spinach health benefits
A research has found that eating dark green leafy vegetables like spinach, frequently, can reduce the risk of blindness in adults1.

In the light weight list of items in the palak puri recipe, palak or spinach, wheat flour and coriander leaves are the only main ingredients. Jeera powder adds to the taste of the spinach poori.

Use methi powder and ajwain too. These two ingredients increase the health marks of palak puri.

What is at the heart of the fine taste of palak poori? It is the paste made from palak and coriander leaves. Add it to the wheat flour to make the dough.

Do not use maida to the make the dough, as this flour is said to be not healthy.

In the avarekalu or the field beans season, make avarekalu usli or sundal as a side dish for palak puri. This combination should be a superb treat to the taste buds.

What are some of the other items in the line of side dishes for this poori? Aloo sabzi and or coconut chutney makes it a pure delight to savor this food. Til chutney is also a fine choice.

Like the regular puri, eat or serve palak puri hot.

Here are some of the top side dishes for palak poori:

Coconut Chutney Video how to make coconut chutney video
Til Chutney Video
til chutney video
Avarekalu Usli
avarekalu usli video

how to sprout mung beansSprouted mung beans are nutritious
Sprouted mung beans are said to be healthier than mung. Here is how to sprout mung beans.

Quantity: 9-10


1. Palak or spinach 2 small bunches
2. Wheat flour 1 cup
3. Roasted jeera powder 1 teaspoon
4. Roasted methi powder 1/4 teaspoon
5. Ajwain 1/4 teaspoon
6. Coriander leaves, few sprigs
7. Green chili 1-2 or to taste
8. Salt to taste
9. Oil for deep frying
10. Water

How to make Palak Puri?

palak puri recipe video

1. Pick and wash the palak leaves.
2. Heat about 3 tablespoons of water.
3. Add palak when water begins to boil.

Press and mix the leaves.

Boil for about 1 minute.

Chop the palak leaves roughly to cook these faster.
4. Transfer the leaves to a plate.

Use the water you used for cooking palak to grind and or make the dough, as this water contains nutrients.
5. Grind palak, coriander leaves and chili to a fine paste.
6. Mix wheat flour, jeera powder, ajwain, salt and methi powder.
7. Add palak paste.

Make slightly soft dough.

If the dough becomes soft, add wheat flour and knead.
8. Coat the dough with little oil.

Cover and keep aside for about 10 minutes.
9. Knead the dough for a few minutes.
10. Make balls of same and desired size, from the dough, and flatten
11. Place a drop of oil on the board and on the ball.

Roll-out the ball into a slightly-thick small circle.

You can use wheat flour also for rolling the puri. Be aware, however, the oil will become dirty while frying such raw puris.
12. Heat oil in a kadai.
13. Drop a raw puri gently into the hot oil.

Press the puri gently when it rises up.

Flip when it puffs.

Cook till a few golden-brown spots appear on both sides.

Remove and place the poori on paper napkins.
14. Palak puri or spinach poori is ready.

palak puri recipe final

TIPS Palak Puri Recipe
1. If you wish to make small pooris:

- Make a ball of the same size used for making a roti
- Roll the ball into a large circle
- Place a circular steel box lid on the circle
- Press and twist the lid slightly
- Repeat the above four steps, in this tip, till you cover the entire circle
2. Add a small piece of ginger, while grinding the palak, to add a flavor to the puris and make them more nutritious.
3. Add a teaspoon of rice flour or chiroti rava to the wheat flour, while making the dough, to make crispier pooris.
4. Puri will not puff if the raw puri is too thin or thick.