Palak Poori / Puri / Deep-fried spinach Balloon bread is an amazing, fun, delicious, flatbread recipe which needs only 9 ingredients, little time to make!!
Palak poori is a variation of Poori, and it is a very commonly made in the state of Madhya Pradesh. It is mainly consumed for breakfast along with aloo subzi or potato curry. Growing up, when my mom used to make the poori’s I always used to get excited to see a puffed poori, and there was something about it that used to make me feel so happy, especially poking it before eating. Now I feel so happy making this for my family!
What makes Palak poori so special?
I would definitely say, I love this recipe because of the flavor and texture. It is so light and airy, plesant flavors and for kids, we can just serve it with sugar.
Palak Poori / Puri / Deep-fried spinach Balloon bread recipe:
Serves 3-4 (makes 8 Poori)
- Spinach / Palak – tightly packed – 1 cup
- Green Chilli – 1
- Ginger – 1/4 tsp grated
- Whole wheat flour / Atta – 1 cup
- Caraway seeds – 1/2 tsp
- Salt – 1/2 tsp
- Asafoetida / Hing – 1/8 tsp
- Water – 1/3 cup – 1/2 cup + 2 tbsp
- Oil – For deep frying + 1/4 cup for making pooris
For the dough:
- Blend Spinach, green chili, and ginger into a smooth paste, keep it aside.
- In another bowl, mix atta, caraway seeds, salt, asafoetida and give it a quick stir.
- Now mix the dry mixture with spinach puree and add water as required to form a smooth dough.
- Cover the dough and let it rest for 30 – 45 minutes.
For making Pooris :*
Method 1: Using Tortilla press
- Place the oil on medium-high heat and let the temperature rise to 375 F
- Split the rested dough into 8 approximately equal parts and roll them like balls.
- Cut the sides of sandwich ziplock bag into 2 pieces and keep it aside.
- Now apply little oil on both sides of the tortilla press and stick the cut ziplock rectangles on each side.
- Apply little oil on both ziplock rectangles.
- Coat the ball with little oil and place the ball on the base of the tortilla press.
- Now press the base with the top of the press, such that ball becomes flat uniformly.
- Repeat the process for rest of the balls.
- Once the oil reaches the temperature, deep fry one flatbread at a time for 30-45 seconds on each side depending on the change of color.
- While deep frying, press the poori a little bit, so that it becomes like a balloon.
Method 2: Using the rolling pin
- Place the oil on medium-high heat and let the temperature rise to 375 F
- Split the rested dough into 8 approximately equal parts and roll them like balls.
- Now apply little oil on the rolling surface and rolling pin.
- Coat the ball with little oil and place the ball on the rolling surface.
- Now roll the ball uniformly into a 5-inch flat disk.
- Repeat the process for rest of the balls.
- Once the oil reaches the temperature, deep fry one flatbread at a time for 30-45 seconds on each side depending on the change of color.
- While deep frying, press the poori a little bit so that it becomes like a balloon.
*Key for the poori to become balloons is that the thickness of the bread should be uniform and the oil should be of perfect temperature. Of the two, I definitely prefer using the rolling press as it is easy to attain perfect thickness.
Eat Heathy! Live Happy!
Soumya
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