Cooking is fun especially when you end up making your favorites. I made Palak Poori to serve with aloo masala curry and aamras for lunch today. So, going to share the recipe for Palak poori today. It is easy to make and your kids will love it! Who doesn’t love fluffy pooris, right?
Poori is an Indian deep fried bread made with wheat flour. I have added spinach to it but you can make it in a traditional way too. Check out the video for the same.
Palak Poori Recipe
- 2 cups Wheat flour
- 1 tsbp Semolina/suji optional
- 1 cup Spinach finely chopped
- 1 cup Water
- Salt to taste
- Vegetable oil for deep frying
Add spinach with little water in your blender to make a puree.
Add wheat flour, semolina, spinach puree and salt in a bowl. Mix well and start kneading.
Gradually add water to the flour and knead to make a stiff dough.
Add 1 tsp oil and knead again. Set it aside for 15 minutes.
Make a small ball of the dough and roll using a rolling pin. You can use little oil or dry flour to roll the dough smoothly.
Heat oil in a frying pan. To check if the oil is warm, drop a small piece of dough into the oil. If it comes on top immediately, the oil is warm for frying.
Keep the flame on high flame and slide the flattened dough into the oil carefully. You have to keep regulating the flame to make sure oil doesn't get too hot.
Press down lightly on the pooris as it fries to help it puff up.
Once pooris turn golden brown, put them on a strainer or a paper tissue to drain excess oil.
I have added semolina to add crispiness. You can avoid it.
You can knead dough with milk to make soft pooris.