Palak Poori is a delicious variation of Poori made with Palak or Spinach. These palak poori have a beautiful green color and look good on the dining table. You can serve as a brunch or in breakfast with pickle and tea.
Making palak poori or palak paratha is a good way to disguise greens like palak from kids who do not eat them.
Vegetable purees or fruit purees can be added to a puri or chapati dough and you can make different types of poori or flatbreads like, carrot puri, soya chunk puri, bathua puri, mix aloo puri etc. Palak poori can be served with aloo sabzi or aloo matar or vegetable kurma or chana masala or mutter paneer or any veg gravy or curry of your choice. Even you can serve with some mixed pickle also.
Few more tasty and easy puri recipe for you.
- carrot poori,
- soya chunk poori,
- Bathua puri,
- mix aloo poori
- You can also follow me on Instagram, pinterest, facebook and twitter for
more vegetarian recipe.
Preparation Time- 10 min
CookingTime-10 min
Serve- 4 person
Ingredeints
1 bunch of palak or spinach
2 cup wheat flour
½ tspn ajwain
2 tbspn oil for moin
1 tspn Ginger garlic paste
1 tespn chilli paste
Salt to taste
Oil for deep frying
Method-
Rinse palak leaves in water very well drain water properly and roughly chopped.
Place the palak in mixer grinder and make fine paste, keep aside.
Take 2 cups flour in a bowl and add ½ tspn carom seed (ajwain) oil, ginger garlic paste. Chilli paste and salt mix properly.
Add the palak puree, mix well in flour and make a dough.
Adding water in parts knead to a soft dough keep aside for resting dough for 10 min.
Then divide the dough in small sized balls, roll them into neat round balls.
Take one dough ball, flatten it and spread oil on both sides of the dough.
With a rolling pin gently roll to a 4 or 5 inches poori,
Heat oil and fry pooris both sides crispy.
Fry all the pooris are same method.
Serve hot palak pooris with potato curry or chana masala or veg korma or any type of gravy veggies or some mixed pickle.
