I had learned this recipe during my college days in Hyderabad. I had found it very unique and delicious. I treasure this recipe. Its easy, simple and gets ready quite quickly. Enjoy the poori’s with Rajma curry and you will never forget this dish for its good taste. Enjoy.
Palak Poori – Unleavened Fried Indian Puffed Spinach Bread
Makes approx 15 Pooris
Wheat flour (Durum Atta) – around 2 cups (You can even use Refined flour/All-Purpose flour if you wish)
Spinach (fresh or frozen) – 300 gms
Yellow Onions – 1 small, chopped
Milk – as needed
Salt – to taste
Small Green chilli – 4, chopped
Canola Oil – to deep fry poori’s
Palak Poori served hot with warmed Rajmah (Red Kidney Bean) Curry
- Heat oil in a pan and saute the onions till soft. Add spinach and green chillies, salt and cook well till dry (It is important that the it is pretty dry after you cook it as if left watery, you will not be able to make a proper dough later) Puree into a paste in a food processor of a blender and keep aside.
- Put 1 cup flour in a bowl. Make a well in the middle and add spinach paste in the center. Use one hand to mix the flour with the added mixture in a rotating motion from the center of the bowl outward, until the dough is moist enough to be gathered into a rough mass. Keep adding extra flour as needed. Sprinkle milk if needed to the dough and continue to knead it. Wet hands and continue until the mixture cleans the sides of the bowl and has become a nonsticky, kneadable green coloured dough. When the dough is kneaded, it will be elastic and silky smooth. To test the dough, press it lightly with a fingertip. If it springs back, it is ready to be rested. Resting the dough is the last step and allows the dough to relax and absorb the water and kneading.
The Prepared Dough
- Rest for 1/2 hour in warm climates and 1.5 hours in cold climates. Cover with a wet towel so the dough does not dry out. The rested dough is light and springy, less resistant to being rolled out into the thin rounds.
- Knead dough a little again. Dough should be stiff enough to roll without extra flour.
- Make small balls (approx 4 cm in diameter) of the dough and cover them with damp cloth.
- Take one ball of dough and dip a corner of ball in melted ghee or oil and roll it out into 4 to 5 inches round.
- Repeat the same process to roll out all puri’s.
- Heat plenty of oil in a kadhai/wok until very hot.
- Put in a poori and immediately start flickering hot oil over the top of it with a spatula so that it will swell up like a ball.
- This should take only a few seconds. Flip the poori over and cook the other side until golden brown.
- Remove with a slotted sppon and stack them vertically untill all are done in a bowl lined with paper towel to absorb the oil.
Suggested Accompaniments: Enjoy the puris along with Red kidney beans curry.
Tip: Store the left-over dough in a ziplock bag in the refrigerator for upto 1 week so that you prepare it again after some days.