This month for sshhh cooking challenge for Madhya Pradesh cuisine, I was paired with Avin who gave me 2 lovely ingredients , one of which was spinach . I immediately thought I would make Indori palak puri which is a much relished breakfast through that that state. I had made Indori Poha earlier and it’s now a staple at our breakfast table. I knew these pooris would be well received by the little one and she did enjoy it .
The side dish - Bhandare wale Aloo ki Sabji- was made with the other secret ingredient - yoghurt. I had been wanting to make this for a long time and I knew the elder child would like some spicy, tangy dish to go with the pooris.
In my haste to fry and click the pics, i couldn't wait to roll out better looking puris. And as we make pooris (puffed flatbreads) very rarely at home, the kids were rather impatient so I shall update the post with better pics. But taste wise there wasn’t any compromise and it was satisfying to see the kids enjoy their meal with this combo.
The recipe for Bhandarawaale Aloo can be found here on this link. For the pooris, you can head to the recipe below:
Indori palak poori (Vegan Breakfast or snack / brunch idea)
Prep time -15 mins, roll and fry time - 15 Mins; makes - 10-12 medium sized pooris
Wholewheat flour- 1 cup
Palak (spinach) - 1 cup (packed)
Salt to taste
Roasted cumin powder, red chilli powder - to taste.
Oil - 2 teaspoon to knead the dough + as required for frying
Ginger - ⅓ inch piece (optional but recommended)
1~2 green chillies (I didn’t use)
Remove the stalks of the spinach (wash the leaves & pat dry). Blitz spinach to a smooth purée with the ginger and green chillies.
{{note to self - blanch, drain dry and purée the spinach next time on before adding it to the dough}}
In a large mixing bowl or flat plate, add the wholewheat flour, spices, salt, 2 teaspoon oil and the spinach purée. Mix well throughly for 2-3 mins without adding any additional water.
I didn’t require any additional water/ liquid , but if you are not vegan and feel the dough is too ‘floury’ or dry , you may add a few drops of milk or yoghurt to bind it. Knead to a tight dough and keep aside for 10/15 mins .
After that resting time, pinch out small equal portions of the dough for puri and keep aside.
On a countertop or rolling surface, smear some oil and also some on the pinched out dough.
Without adding any additional dry flour, roll out the dough portions into thin pooris. Make most of the pooris this way and deep fry in hot oil one by one till they puff up.
Drain and serve with any side dish or pickle of choice.
Indori poori is traditionally served with chai (spiced Indian milky tea️) and some pickle.
x
Lathiya says
The palak pooris looks amazing dear...awesome recipe to make kids eat spinach...no kids will say no to this
Shobha says
A nice way of making kids eat palak..can make on Holi also as it is colourful.
Mayuri Patel says
Yummy pooris... when I use to make them for my kids when they were younger, didn't know that it was an Indori specialty. Just love the vibrant green colour of the pooris.
Rafeeda AR says
My girls love the beetroot pooris for its color, so I am sure they will be fascinated by the green ones too, and a good way to get the spinach into their tummies... looks awesome...
Vidya Narayan says
I loved the spinach pooris, tempting colour, taste and perfect for winters when leafy greens would be fresh. The pair of alu sabzi and pooris is simply amazing.
Prathima Shivraj says
I do palak poori with jeera, ajwain.. But never added powders chilli r cumin.. Next time I will try like this as it sounds yummy too
Priya Suresh says
Love pooris with spinach, wish i get a plate of palak puri with some sabji for my dinner tontie. Yum.
mildly indian says
I love the pooris anytime. Look at these and they are in perfect colour.mmmmm
Anu says
My family loves palak puris and make them very often. It’s one of the easiest way to feed palak to kids.
Unknown says
aaloo poori has to be the most popular and also most diverse combination. Going from State to State, one can find so many different ways of cooking each of them. Thank you for your recipe!
Aruna says
Your Palak Puris are so vibrant and calling out to me that I am tempted to make them NOW inspite of being averse to deep-frying. Alu Sabzi is always the perfect accompaniment to puris.
jayashree says
I often make this as it needs no accompaniment as such, children too like it. Tasty !
Sujata Roy says
Palak puri looks amazing. Loved the colour. I wish I could grab one from the picture Superb share.
Archana says
Even my daughter loved these palak puris. Must try it out sooner.
Poonam Bachhav says
Palak poori looks so appealing..perfectly paired with aloo sabzi .. delicious combo !
veena says
Love the colour of the palak puri. Looks amazing. Perfectly paired with aloo subzi
code2cook says
Palak poori came out so puffy and perfect. actually palak poori and aloo sabji makes a perfect combination.
SRI says
The Palak pooris look so appetising. Somehow in all my travels across India, including to Indore, I have not tasted these pooris. The recipe seems straightforward and I should make them for myself. Sujata Shukla