Palak Puri (That Puffs Every Time)
Delicious. Moreish. This puffy, balloon-like palak puri is made with a spinach and green chilli-infused dough for extra flavour.
Ingredients
- 120 grams spinach washed and drained
- 1 green chilli I use jwala chillies
- 50 millilitres water
- 200 grams chakki atta stone-ground chapati flour
- 2 tablespoons fine semolina
- 1 pinch asafoetida (hing) optional
- ¼ teaspoon fine sea salt or to taste
- 1 ½ teaspoon neutral oil
- 1 litre neutral oil for deep frying
Instructions
- Add 120 grams spinach (washed), 1 green chilli (de-stemmed), and 50 millilitres water to a blender. Blend to a smooth, fine puree.
- Next, take a large parat or mixing bowl. Add 200 grams chakki atta , 2 tablespoons fine semolina, 1 pinch asafoetida (hing), and ¼ teaspoon fine sea salt. Mix well to combine.
- Pour the spinach puree into the mixing bowl. Slowly start to incorporate the dry ingredients into the wet. Bring it together to a shaggy dough.
- When the spinach puree is completely incorporated and the dough is green, start kneading. Push down on the dough with the heel of your hand. Turn, and repeat the motion. Knead for 2-5 minutes.
- Flatten the dough, and make indents with your fingers. Work 1 ½ teaspoon neutral oil into the dough.
- Roll the dough into a large ball, then separate into 16 small, evenly-sized pieces. If you'd prefer, you can also cover the dough and rest it for 30 minutes (or refrigerate overnight).
- Use your palms to evenly roll each of the pieces into small balls.
- Add 1 litre neutral oil to a large kadai or deep-fat fryer. Pre-heat to 185℃ (360℉). While the oil heats, roll out the puri.
- Work with one dough ball at a time. Grab a rolling board, dust the dough ball in flour (or oil, if you prefer), and flatten with your palm. Slowly roll the dough into a circle 6 inches in diameter, using slow movements with even pressure.
- Once rolled, keep the palak puri aside on a non-stick surface. Cover with a cloth to ensure they don't dry out, and don't overlap (they'll stick together). Repeat the rolling process with all the remaining dough.
- When your oil has come to temperature, carefully slide one puri into the hot oil. It should immediately rise and begin to bubble. To encourage the palak puri to puff, use a frying spoon or deep skimmer to gently push on the surface. Once the puri puffs, carefully turn to fry the other side. Remove when just slightly browned, and drain on a wire rack. Repeat the process.
Notes
Add ajwain (carom seeds) to the dough for a savoury taste. If I'm making the palak puri as a side for a main dish, I skip this. However, if you're making palak puri as a snack, it's a fantastic addition that also aids digestion.
Don't substitute chakki atta for wholewheat flour or plain (AP) flour.
Nutrition
Serving: 1gCalories: 54kcalCarbohydrates: 11gProtein: 2gFat: 1gSaturated Fat: 0.05gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.3gSodium: 52mgPotassium: 60mgFiber: 2gSugar: 0.1gVitamin A: 703IUVitamin C: 2mgCalcium: 17mgIron: 1mg
Tried this recipe?Please consider leaving a review!
