Photo: FotoosVanRobin · CC BY-SA 2.0 · Wikimedia Commons

Madhyapradesh · Lunch

Palak Puri (Spinach Deep-Fried Bread)

Traditional 4. Palak Puri recipe

🧺 Ingredients

• 100g fresh spinach leaves
• 1 inch ginger, chopped
• 1 green chili, chopped
• 250ml boiling water (for blanching)
• 500ml cold water (for cooling)
• 250g whole wheat flour (atta)
• 2.5ml carom seeds (ajwain)
• 1 pinch asafoetida (hing)
• 60ml water (as needed)
• 60ml oil (for deep frying)
• Salt to taste

👩‍🍳 How to make Palak Puri

1. Bring water to rolling boil
2. Blanch spinach leaves 30 seconds until wilted
3. Immediately transfer to cold water bath using slotted spoon
4. Squeeze excess water gently from spinach
5. Blend with ginger and green chili until smooth, no lumps; do not add water to blender
6. Strain through fine sieve if needed
7. Mix wheat flour, carom seeds, and asafoetida in bowl
8. Add spinach puree; mix with spoon first
9. Add water gradually (60–90ml total) while kneading into semi-soft dough
10. Season with salt to taste
11. Knead 2 minutes, cover with damp cloth, rest 10 minutes
12. Divide into 18 equal portions (25–27g each)
13. Oil hands, roll each ball into thin disc (4–5 inch diameter)
14. Heat oil to 180–190°C (fork dipped should sizzle immediately)
15. Slide puri into oil carefully
16. Within 1 second, it should puff up; press gently with spatula to puff more evenly
17. Fry 20 seconds total on first side (until golden and crispy edges appear)
18. Flip and fry 15 seconds on reverse side
19. Remove with slotted spoon, drain on paper towels
20. Serve hot within 10 minutes
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