Crisp at the edges and tender through the middle, Palak Poori (Fried Spinach Puffed Bread) is a vegetarian Indian breakfast, main course made with wheat flour, fine sooji (rava), and spinach (palak) in about 20 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 10 minutes
- Total time: 20 minutes
- Yield: 2
- Category: Breakfast, Main Course
- Cuisine: Indian
Ingredients
- 1 cup wheat flour (or multigrain flour)
- 2 tablespoon fine sooji (rava) ((optional))
- 3-4 cups spinach (palak)
- 1/2 inch ginger
- 1 green chiili
- 1/4 teaspoon ajwain (carrom seeds)
- oil (for frying)
- water (to knead, if needed)
- salt (to taste)
Method
- Blanch spinach in hot water.
- Add blanched spinach, ginger and green chilli to a blender and blend to make a smooth puree.
- Combine the whole wheat flour, sooji, spinach puree, ajwain and salt and mix well.Knead into a stiff dough.
- Divide the dough into small lime size pieces and roll it out into a 3 to 4 inch circle.
- Carefully slide rolled poori into hot oil and deep fry on both sides until it slightly starts to change color.
- Remove it from the oil using slotted spoon and place on paper towel lined plate and serve warm with any side dish of your choice.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
