Palak Puri Recipe | Spinach Puri

Palak Puri Recipe
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Palak Puri Recipe | Spinach Puri
5 (100%) 11 votes

Palak Puri is made by deep frying a mixture of whole wheat flour, pureed spinach and other spices. These delicious crunchy puris imbibe all the health benefits of spinach.

Puri is a deep fried round shaped puffed Indian bread. Palak (Spinach) not only imparts a green color and a distinct taste to the Puri but also increases its nutrition.

Palak Puri is a delicious Indian recipe which can be served as a Breakfast, as Main course or as a snack. The puffy Palak Puri is enjoyed hot and is traditionally served with Dry Potato or Potato Curry.

It also goes very well with various Indian gravies like Aloo Tamatar and Kadhai Paneer. The puris can also be enjoyed with Mango Chutney or Pickle. In the evening they can also be taken as a snack along with tea.

Palak Puri is a good way to develop taste of Spinach in children who otherwise may not be so inclined to eat vegetables based on Spinach. Spinach is rated highly as a healthy leafy vegetable with a variety of vitamins, minerals antioxidants and strong anti-inflammatory and antioxidant abilities.

To make Palak Puris at home follow the detailed step by step recipe with photos posted below.

Servings: 20 Puris

CategoryMain Course

Cuisine: Indian

Total Time:

Prep Time:

Cook Time:

Nutrition (per serving)

Calories85

Fat5g

Carbohydrates: 9g

Protein: 2g

Ingredients For Palak Puri Recipe

  • 250 gm Palak (Spinach)
  • 2 Cup Gehun Ka Atta (Whole Wheat Flour)
  • 1/4 Cup Besan (Chickpea Flour)
  • 1 Teaspoon Ajwain (Carom Seeds)
  • 1 Teaspoon Salt
  • Oil for Frying

Step By Step Instructions With Photos for Palak Puri Recipe

  • Mix whole wheat flour with besan/gram flour in a wide vessel.

  • Add salt and Ajwain (Carom Seeds).

  • Boil 1 bunch of spinach for 1 minute. Then add it to a grinder to make puree. Add the blanched spinach to the flour mix.

  • Add water and knead the flour to make a smooth and tight dough.

  • Divide the dough into small round portions.

  • Place one ball on a flat surface and gently press it with your hand. Brush the dough ball with a drop of oil so it doesn't stick while rolling.

  • Flatten out the dough into round disc (roughly 5-6 inches in diameter) using a rolling pin.

  • Make all the puris this way and place them on a plate.

  • Heat oil in a kadhai or pan. Fry the puris from both sides on medium heat.

  • Serve hot with indian gravies like Malai Kofta, Aloo Tamatar or Kadhai Paneer.

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