Bachchali koora pakodi, Spinach , Palang sag samuka
How to make PALAK PURI
26 reviews so far
Prep time 15 mins
Cook time 10 mins
Total time 25 mins
Author : Vahchef
Main Ingredient : Spinach
Servings : 4 persons
Published date : August 29, 2018
Ingredients used in PALAK PURI
• Spinach puree - 1/2 cup.
• Maida (all-purpose flour) - 1/2 cup.
• Wheat flour - 1 cup.
• Salt - to taste.
• Oil - 1 tablespoons.
• Sooji/ semolina - 1 tablespoon.
• Oil - to fry.
Wash and chop palak, grind palak in a blender and turn it into a fine paste.
In a bowl add sooji, little water, oil, salt and mix well.
Add wheat flour (atta), maida, and spinach puree, mix all of these together to make a tight/tough dough, add water only if needed.
Divide the dough into lemon sized balls and roll each of them by dusting some flour or with oil into small puris with a rolling pin.
Heat oil in a kadai, when the oil is hot enough, fry all the puris one by one from both the sides until they turn slightly brown in colour and get puffy.
Cooking with images
Palak bhajjiya , Spinach , bajji
Palak Puri is simple yet delicious deep fried Indian bread made with combining sooji (semolina), wheat flour, maida and spinach puree. This is an excellent snack especially for kids who do not like eating green leafy vegetables. Palak Puri is a fantastic breakfast dish which can also be served during lunch or evening snack or dinner. This is a popular Maharashtrian dish and generally prepared in most north Indian states, served with a yummy and mouth-watering paneer dish like paneer butter masala, saag paneer or aloo sabji etc. Palakmeans spinach and incorporating spinach puree in the dough is a healthy and nutritious way of eating packed with numerous vitaminsand minerals. This dish is used to fortify the simple bred and can be eaten with a pickle on the side.
Palak puri, nowadays have become a popular dish in most get-togethers, festivals, occasions etc. This dish has become part of an elaborate Thali menu depending on the occasion. Puri, as such is well known unleavened Indian bread commonly consumed all over India and other countries of South Asia. It is generally consumed for breakfast accompanied with a subzi which makes a scrumptious light and nutritious meal.
The name puri is derived from the Sanskrit word ‘purika’. Puri is often served at ceremonial functions, special occasions along with other vegetarian food offered in prayers as Prasad. Puriis traditionally served with halwa, korma, channa masala, dal (lentil stew), potatobased curry like Potato saagu or Potato bhaji, Shrikand and Basundi etc. There are several variants of making Puri which includes masala puri, sweet puri etc.
One of the most popular variations of puri is the bhatura which is almost three times the size of a puri and is served with chole (spicy chickpeas). This dish is commonly called as Chole Bhatura and is traditionally served in most of the food stalls in states of Punjab, Delhi and most parts of North India. The only difference between puri and bhatura is that puri is made with wheat flour (atta) whereas bhatura is made with leavened all purpose flour (maida). Another variant of the Puri popular in the eastern states of West Bengal and Orissa is the Luchi. Few other healthy and nutritious puris are cheese puri, dal puri, beetroot puri or chicken puri etc.
Kids would enjoy eating these diverse pooris which is easy to carry and simple to prepare. For preparing the Palak Puri, firstly wash and chop the spinach. Grind palak in a blender and turn it into a fine paste. In a bowl, add sooji, little water, oil, salt and mix well. Add wheat flour (atta), maida, and spinach puree, mix all of these together to make a tight/tough dough, add water only if needed. Divide the dough into lemon sized balls and roll each of them by dusting some flour or with oil into small puris with a rolling pin. Heat oil in a kadaiand when the oil is hot enough, fry all the puris one by one on both sides until they turn slightly brown in colour and get puffy. Serve hot with chutneyor aloo subji.
Tip – Puri dough should be tighter than a Paratha dough Palak puri goes extremely well accompanied with any vegetable curry or korma. Do try this exceptionally nutritious recipe and enjoy the delicious taste of the palak puri. Click on the link for detailed recipe:
Spinach is high is nutrition and the calcium content in spinach is good for strengthening bones. Spinach or any other green leafy vegetables are low in calories and high in vitamins. Spinach is one of the most nutrient-dense foods in existence. One cup of the leafy green vegetable contains far more than your daily requirements of vitaminK and vitaminA.
It is a good, or excellent source of more than 20 different measurable nutrients, including dietary fiber, calcium and protein. And yet, 1 cup has only 40 calories! Spinach is an excellent choice for nutrition without high calories. Spinach’s secret weapon, lutein, makes it one of the best foods in the world to prevent cataracts, as well as age related macular degeneration, the leading cause of preventable blindness in the elderly. Foods rich in lutein are also thought to help prevent cancer. You can also check other variation of making the Palak puri by clicking the below link: