Palak Puri, Spinach Puri ~ Roti Mela!

As I was telling, I had shortlisted some 15 new Indian Flat breads to be made for the Mela. But as luck would have it, things at home has been really hectic . The bunch of paper printed all the recipes is still fresh without any tale of being handled. Normally the paper by end of cooking, gets changed in colour and look. It attains that well handled appearance that says without any questions, that it has been looked at, quite a number of times and has gone through a long process of being unattended on the Microwave. Yes, thats where I keep my papers that have recipes to be cooked. Then once I am done, I don’t even put them back in the shelf. It takes some days to finally transferred back to the shelf.

Now coming to this Palak plant in the pot, I should say this is the only thing we have ever tried growing in our back yard. Athamma is known to resort to these pots to yield us some of its leaves, in the dire needs of not having anything on hand to cook. But long before this, there was a time when Amma used to make this Palak Puri and Methi Puri, very regularly for breakfast. She uses the delhi palak as its called. That gives a real vibrant green colour to the puri.

Deciding that I am going to make Palak puri, I went and plucked about handful of the leaves, as I was planning to make only 4 of them. After the process and mixing, I found that these leaves were not giving out that real green colour. But anyway the taste was great. So next time, its going to be delhi palak for the puri.


Ingredients Needed:

Atta / Wheat flour – 1 cup
Palak / Spinach – 10 leaves
Chili powder – 1/2 tsp
Garam Masala – 1/4 tsp
Salt to taste

Method to prepare:

Wash the leaves well and boil them in water for 5 mins.

Once cool, run them in mixer to get a paste.

In a bowl, take the flour, salt and the palak paste. Mix well.

If its not enough to gather as a dough, add little water to get a stiff dough.


Let it rest for 5 mins. Heat a Kadai with Oil for frying.

Divide the dough into equal balls. Roll them as regular puris.

Once the oil is hot, gently drop each one and deep fry as you do with your regular puri.

Cook on both sides and drain them to a kitchen towel.

Serve with pickle or any gravy.

This is going to the Mela too!

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Palak Puri, Spinach Puri ~ Roti Mela!
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17 comments

  1. What a coincidence.. we had the exact same thing for breakfast yesterday.. except I added a LOT of spinach and didn’t pre-cook them. Just pureed and added to the dough so I had bright green puris! ๐Ÿ™‚

  2. Just love Indian food!! Thanks for the recipe, YYYYYUUUUMMYYY!!! I wanted to share this, why don’t you try it with this drink called purple. You must have heard about it since it’s doing a lot of rounds in the celebrity circuit and is all over the news. Its tastes amazing with everything, try it and let me know if you liked it or not. It is a health drink which is made up of 7 fruits juice and is high on antioxidants and you know about antioxidants right? it prevents premature ageing, what else do growing women want huh, LOL!! If you want more information to check whether what I am saying is right you can get it at http://www.drinkpurple.com . You can get it at GNC and drug stores. Could not help sharing it!

  3. palak plants… they look like chilli plants by the look of the leaves. oh i wished i can make something for roti mela. my naan bread was a failure last time. gone really hard! uhm… with this kind of bread, what is the palak plant use for? is this some kind flavouring like basil?

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