Palak Poori | Spinach Poori recipe
Learn how to make healthy palak poori for breakfast. Palak poori is variation of normal poori where spinach puree is added it.
Servings 0
Ingredients
- Palak 2 cups loosely packed
- Green chillies 1
- Cumin seeds ½ tsp
- Wheat flour 2 cup
- Rava 2 tsp
- Salt ¾ tsp or as required
- Oil 2 tbsp
- Water ¾ cup or as required
Instructions
- Clean and wash the palak
- Boil 2 cups of water
- Add the palak and blanch them till it shrinks for 3-4 minutes
- Drain the water and allow it to cool down. we can use the water to knead the dough.
- Transfer to mixer along with green chillies and cumin.
- Grind to smooth paste.
- Take wheat flour, salt and rava in a bowl
- Add spinach puree and water and knead to form dough.
- Add oil and knead for 5 minutes to smooth dough.
- cover and keep it aside for 15 minutes.
- Take small ball and roll them into poori with medium thickness.
- Heat oil in pan and when it is hot drop the poori.
- Press it with spoon on the sides so it puffs up.
- Turn and cook for few seconds and remove them.
- Hot spinach poori is ready. Serve it with any side dish of your choice. I served it with Chettinad Egg gravy.
Notes
Oil should be hot for poori to puff up. Once it puff up maintain the same flame.
Roll the poori neither too thin or too thick.
Rava helps to make the poori puffy.
You can increase or decrease the amount of spinach