This palak poori recipe is excellent for including leafy greens into your meal and will, therefore, have a green colour and are crispy from the outside and soft from the inside. You can serve these pooris for breakfast, brunch, or any time. They are great, along with potato curry, yoghurt, or pickle. To prepare this palak poori recipe, blanch the fresh spinach leaves to retain the bright colour and nutrition. Powder this spinach and green chillies with spices like cumin, ginger, and garlic into a smooth, flavourful puree. Mix it with whole wheat flour and knead it into a soft dough. Roll it out into small discs and fry until golden and puffed. Palak Poori is an appetisingly green, flavourful poori that brings a unique twist to the traditional recipe. Palak poori has all the health benefits of spinach, which is rich in iron, vitamins, and antioxidants. This palak poori recipe is quick and easy and will add a splash of colourful, healthy elements to your meal without losing out on flavour.

• 250 gms spinach
• 250 gms atta
• 1/2 tsp turmeric powder
• 1 tsp ajwain
• Salt
• 1/2 tsp red chilli powder
• Cooking oil

• Begin by using 250 gms of fresh palak or spinach, which should be properly washed to ensure that all the dirt is removed.
• Boil a pot of water and then put the palak in the boiling water for about 2-3 minutes.
• Drain the palak after having blanched it and let it cool off.
• Mix it well into a thick puree without adding more water.
• The puree acts as a natural colouring and flavouring of the dough.
• Add 250 gms of whole wheat flour.
• Now add 1 Tsp of carom seeds or ajwain, 1/2 Tsp of red chilli powder, 1/2 Tsp of turmeric powder, and salt according to your taste.
• Mix the dry ingredients thoroughly so that the spices are well distributed.
• Gradually add the puree to the flour mixture and mix. Begin to knead the dough.
• A little water will help to get a firm dough. Compare the dough consistency with poori dough to have a soft dough that is not sticky.
• Once kneaded, cover the dough with a cloth and let it rest for 15-20 minutes for the flavours to meld.
• At the end of the resting period, break the dough into equal portions; each would be shaped into a ball about the size of 15 to 20 balls or more.
• Flour the rolling surface lightly and roll out a slight flat each for the 15 to 20 balls.
• Roll it into a small, even disc, about 3-4 inches in diameter.
• Roll evenly.
• Heat the oil in a deep frying pan or kadai over medium heat.
• Gently slide in one rolled poori and gently press with a slotted spoon to help it puff up. Fry the poori until it gets a rich golden green colour on both sides.
• This should take about a minute or so on each side.
• When done, transfer the poori with a slotted spoon onto paper towels to remove excess oil.
• This recipe of Palak Poori is best consumed fresh since it loses its puffiness with time. But they taste delicious when served together with a cooling yoghurt or a tangy pickle or spicy curry to balance out the earthiness of the spinach.
• The palak poori is perfect for breakfast, lunch, or even special occasions.