Palak Puri is a vibrant green delight, adding a healthy twist to the traditional Indian bread. Infused with spinach, this dish is not only packed with flavor but also loaded with nutrients like iron, fiber, and vitamins, making it a fantastic choice for those looking to add more vegetables to their diet. Whether you're enjoying a special occasion or just sprucing up your regular meal plan, learning how to make Palak Puri at home can be an enriching culinary experience. Here’s a step-by-step guide to help you through the process.
Ingredients You’ll Need
Here’s what you’ll need to make about 10-12 puris:
- 2 cups whole wheat flour
- 1 cup spinach puree (around 250 grams of spinach leaves, blanched and pureed)
- 1 tablespoon semolina (optional, for added crispiness)
- 1 teaspoon ajwain (carom seeds)
- 1⁄2 teaspoon turmeric powder
- 1⁄2 teaspoon red chili powder (adjust to taste)
- 1⁄2 teaspoon cumin seeds
- Water, as needed for the dough
- Salt to taste
- Oil or ghee for deep frying
Step-by-Step Preparation
1. Preparing the Spinach Puree
- Start by cleaning the spinach leaves thoroughly. Remove any tough stems or spoiled leaves.
- Blanch the spinach by boiling water, adding spinach, and cooking for 2 minutes, then plunging it into ice-cold water to stop the cooking process. This helps retain the vibrant color.
- Once cooled, drain and blend into a smooth puree. Keep aside to cool.
2. Making the Dough
- In a large mixing bowl, combine the whole wheat flour with semolina, if using, salt, ajwain, cumin seeds, turmeric, and red chili powder.
- Gradually incorporate the spinach puree into the dry ingredients. Knead into a firm yet pliable dough. If the dough seems too dry, add water sparingly; if too wet, sprinkle in more flour.
- Knead for about 5-7 minutes. A well-kneaded dough results in puffier puris.
- Coat the dough with a bit of oil, cover with a damp cloth, and let it rest for 15-20 minutes.
3. Rolling Out the Puris
- Divide the dough into 10-12 equal parts. Roll each part into a ball.
- Flatten the ball slightly, then roll it out into a round disc about 3-4 inches in diameter. Use a bit of flour or oil if they stick to the rolling pin.
4. Frying the Puris
- Heat oil in a deep frying pan or kadai. The oil should be hot enough so that when you drop a small piece of dough, it sizzles and floats to the top.
- Slide one puri at a time into the hot oil. Use a slotted spoon to gently press down on the puri to help it puff up.
- Fry until golden brown on one side, then flip to cook the other side. This should take about 1-2 minutes per side.
- Remove with the slotted spoon, draining excess oil, and place on paper towels to soak up any remaining oil.
🥗 Note: Frying at the right temperature is crucial. If the oil is too hot, the puri will burn; if not hot enough, they won't puff up.
5. Serving the Palak Puri
Serve these beautiful, green Palak Puris hot and fresh from the kadai. They pair wonderfully with:
- Punjabi Chole (Chickpea curry)
- Alu Gobhi (Potato cauliflower curry)
- Any green leafy vegetable curry
- Pickle and yogurt
As we've explored making Palak Puri, this delightful bread offers a fusion of tradition and nutrition. Not only does it enhance the flavor profile of your meal, but it also brings a pop of color to your table. This recipe demonstrates how integrating greens into everyday dishes can elevate both health and taste. Keep in mind the importance of maintaining the right oil temperature for that perfect puff, and remember, practice makes perfect. Experiment with the recipe to find your preferred level of spice or consistency. With time, you'll master the art of crafting these nutritious treats, impressing your family or guests with your culinary skills.
Can I make Palak Puri without frying?
+
Yes, you can bake Palak Puri for a healthier option. Preheat your oven to 200°C (400°F), place the rolled puris on a baking sheet, and bake for about 10-12 minutes or until they turn slightly brown and crisp.
What can I do if my puris don’t puff up?
+
Make sure your dough is well-kneaded, the oil is at the right temperature, and when frying, gently press down with a slotted spoon to help them puff up. If they still don’t puff, check the dough consistency; it might need a bit more moisture or rest time.
How can I store leftover Palak Puri?
+
Allow the puris to cool down, then store them in an airtight container. They will stay crisp for 1-2 days at room temperature. To reheat, you can pop them in a preheated oven for a few minutes or re-fry for 10-20 seconds each.
Can I use other leafy greens?
+
Indeed! Besides spinach, you can use methi (fenugreek), coriander, or even kale, though the color might vary, the nutritional value will still be high.
