Indori Palak Puri Recipe | Spinach Puri from Madhya Pradesh

Indori Palak Puri is a delicious variation of puri made with spinach leaves, ginger, green chilies and adding few spices. These Indori Palak Puri  have a beautiful green color and its look good on the dining table. Puri or puri is an Indian deep-fried bread which is made with whole wheat flour is extremely popular in India and you can always expect it to be made for festivals and special occasions. There are a lot of variations of puri and this palak puri (spinach poori)  happens to be a popular one. Here is a recipe of Indori Palak Puri.

Here are some other bread recipe which you can try at your breakfast table:

1. Kerala Parotta Recipe | Malabar Parotta
2. Pav Bhaji Recipe | Mumbai Street Style Pav Bhaji Recipe
3. Gobi Paratha Recipe | Cauliflower Stuffed Flatbread

Ingredients of Indori Palak Puri:

For Blanching & Making Puree:

• 100 grams palak roughly chopped spinach
• 3 cups hot boiling water
• 2 cups cold water
• 1 inch chopped ginger
• 1 chopped green chili 

Other Ingredients For Palak Puri:

• 2 cups whole wheat flour
• 1/2 tbsp  coarsely crushed Cumin Seeds 
• 2 tbsp Curds / Yogurt
• 2 tbsp Ghee
• Oil for deep frying, as required

Instructions of Making Indori Palak Puri:

1. Blanching Palak:

• Take a strainer and rinse palak leaves in water very well. Drain all the water. 
• Heat 3 cups of water and wait till it starts boiling. When the water starts boiling Then keep the pan down and switch off you oven. now blanch the palak leaves in the hot water for 1 minute. 
• Now lift the blanched leaves and place them in 2 cups cold water or 1 minute. . 
• After 1 minute, lift the palak leaves from water and put them  in a blender or grinder jar. Add 1 inch chopped ginger and 1 chopped green chili.
• Make a smooth puree by blending the leaves without adding any water and keep it aside.

2. Making Dough of Palak Puri:

• Take 2 cups of Atta (whole wheat flour) in a mixing bowl.  
• Add ½ teaspoon cumin Seeds, yogurt, ghee, salt as per taste and mix everything well by your hand..
• Now add the palak puree to the wheat flour and knead well to make a dough. 
• Cover and keep the dough aside for 20 minutes.
• Divide the dough in small or medium sized balls as per your choice after 20 minutes. Roll them into neat round balls using your palm.
• Take one dough ball. Flatten it and spread some oil on both sides of the dough.
• Gently roll to a 5 or 6 inches puri with a rolling pin. Remember that the puri should be neither thick nor thin.

3. Frying Palak Poori:

• Take a pan or kadai and heat oil in it. Add a tiny piece of dough in it to check the oil temperature. If this piece of dough comes steadily and gradually on top, then your oil is medium hot and is ready for the frying the puri.
• Slid one puri gently in the medium hot oil.
• Nudge the puri with a slotted spoon when it will come on top of the oil. Nudging will puffs up the palak puri while frying.
• Gently turn over the puri with the  slotted spoon and fry the second side of the palak puri.  Turn over the palak puri once or twice more if require. 
• Stop frying when the oil stops sizzling. Don't make your puri too golden because then the green color will not be there.
• Lift you puri from oil with the slotted spoon and drain as much oil as possible.
• Now place the fried puri on kitchen paper towels for  removing excess oil. 
• Fry remaining dough balls  in the same way.

4. Serving of Indori Palak Puri:

• Serve your Indori Palak Puri with chana masala or any  gravy or curry of your choice. You can also serve it  as a snack at tea time. 

Recipe Card

Cuisine: Madhya Pradesh, Country: India, Course: Breakfast, Dinner, Prep Time: 20minutes, Cook Time20minutes, Total Time: 40minutes