Entree: India – Madhya Pradesh – पालक पूरी ➤ Pālak Pūrī (Deep-fried whole wheat flatbreads made with pureed spinach and spices)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 30 min

Additional 30 min

Total 1 hr 15 min

Ingredients

- 2 cups (240 g) whole wheat flour (atta)
- 8 oz (225 g) fresh spinach leaves, blanched, squeezed dry, and pureed (about 1 cup / 240 ml puree)
- 1 tsp (6 g) kosher salt
- 1/2 tsp (2 g) baking powder
- 1 tsp (2 g) roasted cumin powder
- 1 small green chili, finely minced (optional)
- 1/2 tsp (2 g) grated fresh ginger
- 1 tbsp (15 ml) vegetable oil (plus more for kneading)
- Water as needed (start with 2–3 tbsp / 30–45 ml)
- 1 to 1 1/2 cups (240–360 ml) vegetable oil for deep frying

Instructions

1. Blanch the spinach in boiling water for 30–45 seconds, then transfer to an ice bath. Squeeze out as much water as possible and purée the spinach with the green chili and ginger until smooth.
2. In a large bowl combine the whole wheat flour, salt, baking powder, and roasted cumin powder. Make a well in the center and add the spinach purée and 1 tbsp (15 ml) oil.
3. Mix and knead into a soft but not sticky dough, adding water 1 tbsp (15 ml) at a time as needed. Knead 3–4 minutes until smooth. Cover with a damp cloth and let rest 20–30 minutes.
4. Divide the dough into 8 equal portions and roll each into a smooth ball. Lightly dust with flour and roll each ball into a 4–5 inch (10–13 cm) circle, about 1/8 inch (3 mm) thick.
5. Heat the frying oil in a deep pan to medium-high (about 350°F / 175°C). Test with a small piece of dough — it should sizzle and rise to the surface.
6. Slide one rolled puri into the hot oil; press gently with a slotted spoon for a second to encourage puffing. Fry until puffed and golden on both sides, about 20–40 seconds per side.
7. Remove with a slotted spoon and drain on paper towels. Keep warm in a covered container while frying remaining puris.
8. Serve hot with chutney, dal, or a spiced potato curry.