Spinach Delights: A Fun and Flavourful Palak Puri Recipe for 2024!

Looking for a way to add a vibrant twist to your teatime treats or a delightful addition to your lunchbox? Look no further than the ever-so-versatile palak puri! This delicious Indian flatbread incorporates the goodness of spinach, making it a fun way to sneak in some extra greens for yourself and your loved ones.

The beauty of a palak puri recipe lies in its simplicity. With readily available ingredients and a straightforward process, it's a perfect recipe for beginner cooks or busy weeknights. Plus, the vibrant green colour adds a pop of fun to your plate, making it a visual treat as well!

In this blog post, we'll delve into a classic palak puri recipe, explore some creative variations, and offer helpful tips to ensure perfectly crispy and flavourful puris every time. So, get ready to embrace the goodness of spinach in a whole new way!

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A Look Back, A Look Forward: The Enduring Palak Puri Recipe

The palak puri recipe has been a staple in Indian households for generations. Traditionally, it's enjoyed as a breakfast or teatime snack, often paired with chutneys or a flavourful potato curry.

While core ingredients like spinach (palak), gram flour (besan), and whole wheat flour remain constant, there's always room for a personal touch. Modern takes on the palak puri recipe might incorporate additional spices, different flours for a healthier twist, or even experiment with fillings.

The beauty of this recipe lies in its adaptability. No matter your preference, there's a palak puri recipe variation waiting to be discovered!

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The Classic Palak Puri Recipe: A Step-by-Step Guide

Now, let's get down to the delicious business of making palak puris! Here's a breakdown of the classic palak puri recipe with simple instructions:

Ingredients:

2 cups whole wheat flour (atta)

1 cup fresh spinach leaves, washed and chopped

1/2 cup gram flour (besan)

1/2 teaspoon carom seeds (ajwain)

A pinch of asafoetida (hing)

1 green chilli, chopped (optional)

1 inch ginger, grated

1 clove garlic, grated

1 teaspoon coriander powder

1/2 teaspoon red chilli powder

1/4 teaspoon turmeric powder

Salt to taste

Cooking oil for frying

Instructions:

Prepare the Spinach Puree: In a blender, combine the chopped spinach leaves, green chilli (if using), ginger, and garlic. Blend into a smooth, fine puree.

Mix the Dough: In a large bowl, combine the whole wheat flour, gram flour, carom seeds, asafoetida, coriander powder, red chilli powder, turmeric powder, and salt. Gradually add the spinach puree, mixing well until a soft, pliable dough forms.

Rest the Dough: Knead the dough for a few minutes until smooth. Cover the bowl with a damp cloth and allow the dough to rest for at least 30 minutes. This allows the flavours to meld and the gluten to relax, making the puris easier to roll out.

Shape and Roll: Divide the dough into equal-sized balls. On a lightly floured surface, roll out each ball into a thin, round puri. Aim for a thickness of about 2-3 mm.

Time to Fry!: Heat cooking oil in a pan over medium heat. Once the oil is hot enough (a small piece of dough dropped in should sizzle immediately), carefully slide a puri into the hot oil.

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Crispy Perfection: Gently press the puri with a slotted spoon to ensure even cooking. As the puri cooks, it will puff up. Flip it over and fry until golden brown on both sides.

Drain and Serve: Remove the fried puri from the oil and drain on paper towels to remove excess oil. Repeat steps 5-7 for the remaining puris.

Enjoy!: Serve your crispy palak puris hot with your favourite chutney, aloo sabzi (potato curry), or simply on their own.

Tips for Perfect Palak Puris:

Fresh is Best: Use fresh, vibrant green spinach leaves for the best flavour and colour.

Spice it Up!: Feel free to adjust the amount of chilli powder to your spice preference. You can also add a pinch of garam masala for a more complex flavour profile.

Dough Consistency is Key: The dough should be soft and pliable, not sticky. If the dough feels too dry, add a little water by the tablespoon, kneading well after each additional

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