We gorged on palak puri (also spelt poori) a couple of weeks ago. These puffed Indian, deep fried breads with spinach is one of our favourites. I am not usually fond of deep frying, so I make them very rarely, but when I do, we enjoy them to our hearts content!
What is Palak Puri?
Palak Puri is a variation of traditional Indian puri — an unleavened deep-fried bread — that incorporates fresh spinach purée into the dough. The result is a beautiful green bread that’s crisp on the outside, soft on the inside, and subtly flavored with earthy spinach and warming spices. Palak Puri, or spinach puri, is one of those recipes that strikes the perfect balance between health and indulgence. With its vibrant green hue and comforting flavor, it’s a unique twist on a beloved Indian classic. If you’re looking to jazz up your weekend brunch or add a colorful touch to your thali, this dish is a must-try!
Palak Puri isn’t just eye-catching — it’s soul-satisfying. Whether you’re making a weekend breakfast or a holiday meal, it brings freshness and fun to the table. Try it once, and you’ll want it in your regular rotation!
The joy of dropping the rolled out disc of dough into the hot oil and seeing them puff up is so satisfying! I wonder who made the first ever puri! There has to be someone.
Anyway, this palak puri recipe gave me perfectly puffed puris. We enjoyed ours with a paneer and potato curry. There are quite a few Indian side dishes like dal and curry ( vegetarian and non vegetarian) which will go well with the puri. This chickpea dal or this tomato and peas paneer curry will go well with the palak puri.
If you have never made puris before, and would like to learn how to make a basic puri / poori or luci ( as we call them in Assamese), check out the recipe below. This palak puri is like the upgraded version of it. Find the recipe for the basic puri here.
Continue reading for the full, printable recipe and video for Palak Puri
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![Earlier this year, as winter slowly loosened its grip and the first signs of spring tiptoed in, I found myself more excited than I’ve ever been. Over the years, this season has always brought a quiet thrill—a familiar rhythm—as I prepare my little garden for the burst of new life it promises.
When we first moved into this home years ago, the garden was nothing more than a little patch of earth—misshaped, empty, waiting. Over time, it became my canvas. Every tree, every plant was placed with my own hands. Through seasons of digging, planting, and nurturing, it grew into something I treasured deeply—a small but special sanctuary where I could simply be, surrounded by green and my own quiet thoughts.
But last spring arrived differently. Life had its own unexpected plans, and the hands once tucked into gardening gloves were suddenly dealing with challenges I wouldn’t wish on anyone. The world outside became something I watched through a small, barely open window high up in a hospital building, the views- a little patch of sky and other buildings! My beloved garden felt impossibly far away, just out of reach—especially when all your strength is focused on simply holding on.
I often imagined what would be blooming—trying to picture the colours and textures in my mind. My husband would send me photos, and those glimpses became my lifelines, the small joys that helped me through the toughest days.
Understandably, the garden was left to itself last year. Many plants didn't survive. But a few did—quiet, determined survivors who held on through the neglect and the seasons. And this spring, they’ve returned. I haven’t been able to do much—just a little trim here, a bit of watering there—but in their own way, these resilient little bursts of colour have brought so much happiness over the past couple of months.
They remind me that healing, like gardening, takes time—and that even in the hardest of seasons, beauty can return.🌼🌸🌹🌷🌿
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Recipe card-
Palak puri
Ingredients
- 4 cups plain whole wheat flour (atta)
- 1 tsp salt
- 1 tsp carom seeds (ajwain)
- 3 tbsp oil
To blend together-
- a handful of fresh coriander (include stems too)
- a handful of spinach ( I used as much as I could fit in my fist)
- 1 inch piece of ginger
- 2 green chillies
- 1 cup water (may need more while kneading)
Others-
- oil for deep frying
Instructions
- In a bowl add the flour, salt, carom seeds and 1/4 C oil.
- Rub everything together for a few minutes with your fingertips.
- Add the spinach mixture gradually and knead to make a dough (neither too soft or too craggy).
- I used the entire spinach mixture and it was just right for my dough. If your dough appears too wet, add a little more flour gradually until you arrive at the right consistency.
- Cover and rest for 30 minutes.
- Divide the dough into two portions. Cover one portion.
- Roll out the uncovered portion of dough into a long sausage shape and divide into equal portions. Roll and flatten each portion between your palms and keep covered for later. Repeat with the other portion of dough. Keep all the portions (makes 16) covered until needed.
- Heat a pan with oil for deep frying.
- Lightly grease a portion of the dough and roll out into discs; neither too thick or thin.
- Roll out few discs at a time. Keep them covered but do not stack them.
- Check the oil is ready.
- Drop a very tiny ball of dough into the hot oil. If it rises to the surface immediately and doesn't brown, the oil is ready for frying. If the oil is too hot, reduce the heat and wait for a while to cool before frying.
- Gently lower a rolled out disc into the hot oil.
- Wait for it to rise to the surface. When it is halfway, gently press it down into the oil until it is puffed up.
- Flip and cook on the other side. Once the puri is puffed up and flipped over , it can be taken out. It takes on a golden green colour.
- Transfer the fried palak puri onto a tray lined with paper towels.
- Serve hot with an Indian side dish. ( check my website for Indian recipes- dal, curry etc)
Video
You might also like to try the following recipes from this website-
Until next time,
Sunita
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