Palak Puri / Popeye Spinach Puri
A deep fried Indian bread made of spinach paste ( palak paste) . Good combination with Aloo ki bhaji / dal or any North Indian Dishes !!
Makes: 13 - 15 puris
You will need
1 cup / 200 ml whole wheat flour (gehum ka atta)
1/4 teaspoon (up to 1/2 teaspoon) salt
1 teaspoon oil
5 tablespoons palak paste (spinach paste made from 1 bunch spinach)
Extra 1/4 cup wholewheat flour (atta)
200 ml oil for frying
Wash and clean 1 bunch palak. Drain out water completely and boil on a low heat for 5 – 8 minutes until soft. Sprinkle 2 tablespoons water when boiling. Switch off the heat and keep aside to cool for twenty minutes. Transfer this boiled spinach into a mixer bowl and make a smooth paste without adding extra water. You may get 4 – 5 tablespoon spinach paste.
In a bowl, mix 1 cup atta, salt, oil, palak paste and make a stiff dough . Add extra dough or sprinkle little water if required. Make a dough with palak paste. Keep aside in an airtight container for one hour or cover with a wet towel.
Divide puri dough into 13 - 15 portions and make balls. Flatten them to make rounds / puris (4 inches in diameter ). Sprinkle little dry flour when making puris. Make perfect shape with the help of a medium size inverted soup bowl or with a sharp lid.
In a kadai / frying pan, heat oil. Reduce heat to medium and fry puri one at a time till it puffs up. Turn over till both sides until light golden color. Drain on paper towels to absorb extra oil and serve with Dal or any North Indian gravy dishes / Aloo ki Bhaji of your choice.