Palak Puri

Prep: 12 min Cook: 10 min Yields: 02 Servings Number of Portions: 4

Popular deep fried bread had mainly for breakfast. Is also served at auspicious occasions like Navratri. Because it is fried it keeps for long without going bad. My experience using  Oil for frying results in lighter and less greasy puri.  Oil stands strong with repeated frying as well.



Spinach Leaves- 200gms
Green Chilly - 1 small
Whole wheat atta - 250 gms
Salt - 2 tsp
Water -100ml
Oil (for making dough) - 1 tbsp
Oil - For Frying


  • Thoroughly wash the spinach in cold water and keep aside. In a pan keep water for boiling and in a separate container have ice cold water ready.
  • Now add spinach and green chilly to the boiling water and blanch it for 10 seconds. Take out the spinach and chilly and directly immerse them in ice cold water. Once cold place in a perforated container to drain excess water.
  • Grind the spinach to a fine paste.
  • Place atta in a wide bowl add salt, oil (1tbsp), spinach and water.
  • Knead into soft dough. Give it a rest for 10mins and knead again.
  • Pour oil in the kadai and heat it.
  • Divide into equal balls. Lightly oil the surface of the marble and roll out into thin round shape.
  • 8. Carefully pick up the bread and slip it into the kadai, use slotted spoon to gently to immerse the puri. Turn the puri on the other side and by now it should puff. The moment it gets a light brown colour take out on an absorbent paper. Serve hot.

Recipe Video


Make sure there are no lumps in the spinach paste or else the puri will not puff as it should.