Palak Puri - spinach mix masala poori

Spinach is a green vegetable which has a very wide distribution. It can be grown as a backyard crop or bought from the market at affordable prices. It is a source of vitamins like folate, niacin, vitamin A, vitamin B6, vitamin C, and contains traces of the rest of the essential vitamins. It is good for eyesight, skin and prevents cancer cell formation. It even have an anti-oxidant to prevent diabetes. Palak Puri is a popular deep-fried bread preparation made with spinach puree eaten mainly for breakfast. It is also served at auspicious occasions like Navratri. It is a good option for kids’ tiffin as they love this dish and it is very nutritious due to spinach.

Preparation Time: - 30 min

Cooking Time: - 20 min

Servings: - 4~5 persons

Ingredients:- 

1.     Wheat flour or Atta – 250 gm

2.     Fresh Spinach  – 200 gm. (approx. 1 cup after grinding)

3.     Fresh curd – 4 tbsp

4.     Ginger paste - 2 tsp

5.     Garlic paste – 2 tsp

6.     Garam Masala – 2 ½ tsp

7.     Green Chili – 1~2 ( you can use Red Chili depending upon your taste)

8.     Coriander powder - 2 tsp

9.     Cumin powder -2 tsp

10.  Salt to taste

11.  Pinch of Asafoetida (Hing)

12.  Ghee - 4 tbsp

13.  Sugar – 1 tsp

14.  Sunflower or Canola oil – sufficient to immerse the doughs and deep fry

Preparation:-

1.  Wash the spinach thoroughly and remove the stem from the leaves and chop it. Blanch them in warm water.

2.  Remove the seeds of the green chilies and add with the spinach leaves. You can keep the seeds or add more red/green chili according to your taste.

3.  Add ginger paste, garlic paste, curd, cumin powder, coriander powder, garam masala and salt into the mixture.

4.    Use a blender and grind the whole thing into a smooth puree.

5.    Now mix the wheat flour or atta with this paste.

6.    Add little bit of salt, Asafoetida and sugar and knead. You may not need much water here as spinach should have enough water to make the dough.  

7.   Mix all the ingredients well. You may need to add a little bit of water to make a stiff dough. Cover and keep the dough aside for 20 minutes to ferment.

8.    Apply a little bit of oil in your hand and knead the dough again.

9.    Make lemon sized balls out of the dough.

10.  Flatten them in your palm

11. Apply oil on the roller and roll the flattened dough balls to disc of 3~4 inch diameter.

12.  Make all the Puris this way and place them on a plate.  

13. Heat oil + ghee in a woak /kadhai. Addition of ghee will soften the puri and generate a nice aroma.

14.  When the oil is sufficiently hot put the burner in medium flame and put the puris one by one.

15.  Deep fry one side and flip it over to fry both the sides evenly.

16.  Put the puris on a kitchen towel to reduce the oil content of the Puris.

Serve hot with pickle or your favorite side dish.

Please note that 

1.     Addition of sugar gives a nice golden color to the Puri.

2.    The consistency of the dough matters a lot as a sticky and hard dough will make the puri too hard and if it is too soft it will make the puri very soft.

3.     Canola oil can make the Puri less greasy and light enhancing the health quotient.

As always please feel free to comment, criticize and seek if any help is required. I am all ears.