Friday, 18 November 2011

Palak Puri(Puffed Fried Indian Bread With Spinach)


Palak Puri
Palak Puri of dough with palak paste
Puris with Palak (Spinach), not only give them colorful appearance, but also give them taste and nourishment Vegetable puris are a nice way to develop taste of vegetables in kids. Keep methi puri
http://jyotsna-pant.blogspot.com/2011/11/methi-puripuffed-fried-bread-with-methi.html ,
palak puri in the lunch box of children with pickles and they would love you. Make them when you have guests for lunch or dinner with colorful gravies guests will be amazed at your variation in cooking.

Preparation Time: 10min.
Cooking Time: 20min.
Servings: 20 - 25 Puri can be made from the material given below.

Ingredients Required To make Palak Puri
  • 250gm. Whole Wheat Flour.
  • 50gm. (one small bunch) Palak leaves.
  • 1/2 Teaspoon salt.
  • 10-15 ml. cooking oil.
  • 100-150ml. Water to make dough.
  • 200 ml. Cooking oil for frying.
Directions To Make Dough
  • Clean Palak( spinach) leaves.
  • Wash the Palak leaves and drain them.
  • Cut the palak leaves finely.
  • Take wheat flour in a bowl and add 5 ml. of oil and finely cut palak leaves and salt to it.
  • Mix with your fingers.
  • Add another 10 ml. of oil and mix nicely.
  • The flour oil mixture should resemble bread crumbs.
  • The requirement of oil changes with the quality of wheat flour.
  • So if required then only add rest of the oil.
  • Do not add too much oil; otherwise the puris will become too oily.
  • Add water in little amounts and mix and knead.
Dough for Palak puri
  • The dough should be soft but firm.
Directions To Make Puri
  • Put 200ml. oil in a wok and keep the wok on gas, with the gas on high flame.
  • Make small balls from the dough.
Ball of dough for Palak puri
  • Oil the rolling board and rolling pin with few drops of oil.
  • Keep the ball of dough in the center of rolling board and roll it to 8-10 cm. diameter round puri.
Rolled Palak puri
  • When the oil is smoking hot reduce the flame.
  • To the hot oil put the rolled puri from the side of the wok.
Palak puri being fried
  • Fry it from both sides to golden color by turning it once or twice.
Palak puri fried to golden brown color on both sides
Palak puri is ready to be served. :)
Palak Puri
Enjoy the palak puri with chole
http://jyotsna-pant.blogspot.com/2011/08/chole-aur-bhature.html
vegetables or pickles
http://jyotsna-pant.blogspot.com/2012/06/mango-pickle-north-indian-style.html ,
http://jyotsna-pant.blogspot.com/2012/06/tangy-mango-pickle-maharashra-style.html

      Tips:-
  • Take only leaves of palak, leave the stems altogether.
  • Add water in little amounts while making dough as requirement of water changes with different type of wheat flour.
  • More you knead the dough softer it will become and puri will come out better.
  • If you like you can add 1/2 spoon of red chili powder to make them spicy.
  • Take care while putting rolled puri for frying, it should be put slowly from side otherwise hot oil may spill causing burns.
  • For those who are not too adept at rolling, you can roll few puris and keep them separated on an oiled plate and then start frying them one by one.
  • The oil should be very hot while frying otherwise puri will not puff.
  • Maintain the temperature of oil by reducing/ increasing the flame.
  • Palak puris  can be kept in a closed container for a day or two and eaten by warming in microwave or on flat iron plate(Tawa) over gas.
Suggested Variations:

  • Dough for the puri can be made by adding paste of palak made by boiling palak leaves for a min. or so and grinding them to paste with little water, instead of finely cut palak.
Palak paste
Dough for Palak Puri with palak paste
  • Some green chilies / coriander sprigs can be added to palak while making paste.It will make puri greener and chatpati.
Palak Puri of dough with Palak paste

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