North India

Palak puri

Name: Palak puri
Total time: 40 min
Yield: 4 servings
Cuisine: North Indian
Ingredients: 2 cups atta whole wheat flour (wholemeal atta flour, chapati flour); 1 bunch leaves blanched spinach; 2 tbsp for crispness rava (semolina); 1/4 tsp ajwain (carom seeds); 1/4 tsp cumin seeds; 3/4 tsp salt; 2 tsp in the dough ghee; Water, as needed; Cooking oil (vegetable oil), absorbed from deep frying, about 4 tbsp

Green puris that puff like balloons. Somehow green is fine when it is fried and round.

40 minTime

9 gProtein each

mildSpice

Going green, puffing up2 chapters · 1 min read

Make it your way

Grandma's waySpinach atta puris, puffed and crisp.

The original

385kcalsame

9 gproteinsame

7 gfibresame

40minutessame

Palak puri.

Per serving, worked out from the ingredient table.

Ingredients

Whole wheat flour (wholemeal atta flour, chapati flour)2 cups atta

Spinach1 bunch leaves, blanched

Rava (semolina)2 tbsp, for crispness

Ajwain (carom seeds)¼ tsp

Cumin seeds¼ tsp

Salt¾ tsp

Ghee2 tsp, in the dough

Wateras needed

Cooking oil (vegetable oil)absorbed from deep frying, about 4 tbsp

Method

5 steps

1Blanch the spinach in boiling water for 1 minute, plunge into ice water, then blend to a smooth purée without extra water.
2Mix atta, rava, ajwain, cumin, salt and ghee. Knead with the purée into a stiff dough, adding water only if needed.
3Rest 10 minutes, divide into 16 small balls and roll into 8 cm rounds using a smear of oil instead of flour.
4An adult should handle the frying. Heat oil until a pinch of dough rises at once, slide in a puri and press gently with a slotted spoon.
5Flip and fry 20 seconds more, then drain on paper.

Serve it like this

Pack three or four puris with dry jeera aloo and a small pot of curd. At home, serve hot with aloo sabzi.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

North India

Palak puri

Green puris that puff like balloons. Somehow green is fine when it is fried and round.

40 minTime

9 gProtein each

mildSpice

Going green, puffing up2 chapters · 1 min read

Make it your way

Grandma's waySpinach atta puris, puffed and crisp.

The original

385kcalsame

9 gproteinsame

7 gfibresame

40minutessame

Palak puri.

Per serving, worked out from the ingredient table.

Ingredients

Whole wheat flour (wholemeal atta flour, chapati flour)2 cups atta

Spinach1 bunch leaves, blanched

Rava (semolina)2 tbsp, for crispness

Ajwain (carom seeds)¼ tsp

Cumin seeds¼ tsp

Salt¾ tsp

Ghee2 tsp, in the dough

Wateras needed

Cooking oil (vegetable oil)absorbed from deep frying, about 4 tbsp

Method

5 steps

1Blanch the spinach in boiling water for 1 minute, plunge into ice water, then blend to a smooth purée without extra water.
2Mix atta, rava, ajwain, cumin, salt and ghee. Knead with the purée into a stiff dough, adding water only if needed.
3Rest 10 minutes, divide into 16 small balls and roll into 8 cm rounds using a smear of oil instead of flour.
4An adult should handle the frying. Heat oil until a pinch of dough rises at once, slide in a puri and press gently with a slotted spoon.
5Flip and fry 20 seconds more, then drain on paper.

Serve it like this

Pack three or four puris with dry jeera aloo and a small pot of curd. At home, serve hot with aloo sabzi.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Palak puri

Make it your way

Ingredients

Method

Palak puri

Make it your way

Ingredients

Method

Make it a meal