Puri is a popular breakfast in almost all parts of India and also there are few variations in various regions to the simple puri.While the most common version is by using the whole wheat flour there are variations like the Luchi, which is a Bengali version of puri with all purpose flour.Even at our place we prepare puri with a mix of wheat flour and all purpose flour.Puri is again a versatile recipe that one can flavor the puris with spices like a mix of all masalas to make masala puri or ajwain to make ajwain puri or you can add puress of various vegetables or greens to make vegetable puree or you can even stuff them and make various stuffed puris.
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- Methi Poori and Potato Masala
- Poori and Mixed Vegetable Saagu
- Vadappam(Riceflour Poori) and Chintaku Palya
Palak Puri Recipe:
Serves 2-3 | Author: Prathibha
Prep time: 10 mins | Cooking time: 20 mins | Total time: 30 mins
Cuisine: North Indian | Category: Breakfast
1.5 cup Whole wheat flour
1 medium bunch of Spinach(Palak), 2 cups when roughly chopped
2 Green chilies,optional
2 tsp Oil
Salt to taste
Oil,to deep fry
wheat flour, to dust
- Blanch the spinach(palak) along with green chilies(if using) in hot salted water until they turn slightly soft .Drain and cool it and grind to a smooth paste.
- In a large bowl, take wheat flour and add ground palak puree, salt and 2 tsp oil and mix nicely.
- Add water little by little until you can make semi-hard dough. Knead the dough nicely for 3-4 mins and apply oil and cover it and leave it aside for 10-15 mins.
- Slightly knead it again and divide the dough into 10-12 small lemon sized balls.
- Roll each ball into 4" diameter puri(slightly thicker than the rotis) by dusting it with wheat flour or by using oil whichever is convenient for you.Roll 5-6 puris and keep them ready.
- Meanwhile heat sufficient oil in a kadai over medium flame.Once the hot is hot enough which you can test by putting a tiny pinch of dough, if it raises immediately means the oil is hot enough.
- Gently slide one puri in the hot oil and try to press it in the center slightly until it puff up and turn them to the other side and fry them.
- Remove with a slotted spoon and repeat the process for all the puris.
Serve the puris hot with Chole/Kadai Chole/Pindi Chana/Aloo Bhaji/Aloo gravy/ Boondi Raita and and North Indian Aam ka Achar.
- If you are preparing it for kids, avoid green chilies in the recipe as I did.
- You can even flavor it with a tsp of ajwain for making the dough.It is optional.
- You can make any vegetable puris like the same by using either carrots or beetroots or tomatoes and follow the same process.