Aloo Palak Puri Recipe

Ingredients

• 200 gram (1 bunch) spinach leaves (palak)
• 1 green chilli
• 1 tablespoon chopped ginger
• 2 Cups wheat flour (atta) + more for dusting
• 2 medium-size boiled potato
• 1 teaspoon carom seeds (ajwain)
• 2 tablespoon semolina (rava/sooji)
• Salt to taste
• 1 teaspoon cooking oil + oil for deep-frying

Instructions

1. 1

   --- How To Make Spinach Puree: ---

2. 2

   Wash the spinach leaves in running water.

3. 3

   Heat a large pan full of water. Add a pinch of salt. Once water starts boiling, add spinach leaves. Cook exactly for 5 minutes. Turn off the heat. Drain in a colander and let them cool down before grinding to smooth paste.

4. 4

   In a mixer, puree blanched spinach leaves, ginger and green chili to a smooth paste. Transfer to a bowl and keep aside.

5. 5

   --- How To Make Palak Puri Dough: ---

6. 6

   In a wide mixing bowl combine flour, grated potato, carom seeds, salt, oil, and spinach puree. Mix them well together to form a stiff dough. Use little lukewarm water (if required) to knead the dough. Make sure dough should be firm in texture yet pliable.

7. 7

   Keep covered in the fridge until required.

8. 8

   --- How To Make Palak Puri: ---

9. 9

   Divide the dough into small balls of equal size. Roll each portion into a round using a rolling pin.

10. 10

    Now heat oil in a deep frying pan over medium-high flame.

11. 11

    Add a pinch of dough in the hot oil. If the dough floats to the top, oil is ready else heat it for a little longer.

12. 12

    Slide one poori from the side into the hot oil and gently press it with the slotted spoon. Once spinach poori puffs up, flip it gently.

13. 13

    Using a slotted spoon, drain the puri from the oil. Transfer hot poori to a plate lined with an oil absorbent sheet.

14. 14

    Similarly, prepare rest of the poori as well.

15. 15

    Serve palak puri warm with aloo ki sabzi and raita.