About this puri
Adding palak or spinach to the puri or chapati makes it even more nutritious, appetizing, and eye-catching. My kids love it when I add greens to the poori or paratha recipe. Serving them paired with aloo masala makes a powerful combination of fiber, protein, and carbs! That’s a sumptuous meal! I agree to be sent email.
Other options for pairings are soy chunks kurma, potato masala, potato kurma, or a tomato chutney depending on your preference. I usually go with a spicier rather than a sweet option for pairing.
Ingredient notes
Wheat flour: Look for sealed bags of whole wheat for the best quality. Sometimes, it is a trial and error process to get the brand that gives you the best consistency.Spinach leaves: I used organic spinach leaves for this recipe. You could also use non-organic leaves but be sure to wash and clean them before using them. Spices: There are only three main spices you will need: Ginger, Cumin seeds, and Green chilies. These will be blended and mixed with the dough as you prepare it. Oil for deep frying: I used corn oil but any type of cooking oil is good for this. Be sure not to use oil that had been used for deep frying before.
How to make this recipe
Blend the spinach, ginger, cumin seeds, and green chili with about ¼ cup of water, use more if needed and set it aside.
Expert tips
Blanching spinach is an option before blending it. This is a good option if you do not have organic spinach. Adding raw and chopped spinach directly to the wheat flour without making it into a puree is another way of preparing this. Be sure to chop them really fine if you are doing it this way. The spinach puree itself is usually enough to prepare the dough and you don’t need any water. If you still feel the dough is very dry, you can always sprinkle a little water and knead it to a soft but stiff dough. Check the heat of frying oil before dropping the rolled piece of poori dough. Oil should be very hot for the puri to puff up immediately.Flip the puris only once. Flipping it multiple times will make them absorb more oil. Place the hot puris on a paper napkin, so that it will absorb the excess oil from puris.
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Just subscribe to my newsletter for more delicious vegan recipes such as this sent directly to your inbox. Heat at least one to two inches of oil in a frying pan over medium-high heat. To check if oil is ready, drop a small piece of dough into the oil. The dough should float to the top, without any change in color. Take the puris out and place them on a paper towel to absorb any excess oil. Repeat the process for remaining puris. If you’ve tried this recipe then don’t forget to leave a rating and let me know how you liked it in the comments below, I love hearing from you! Follow me on social media Facebook, Instagram, and Pinterest.
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