Farali Palak Poori

Farali Palak Poori,these utterly delicious deep-fried Indian flatbread are prepared with fresh spinach, few basic spices and gluten-free farali flours (amaranth, water chestnut and Barnyard millet).

Guys, I have a perfect recipe for upcoming fasting season Navratri . This Farali Palak Poori is tried and tested in my own kitchen before bringing to you, so you have something different than your regular choices for the fasting season.

The idea of this recipe popped in my head while I was browsing my blog and landed on PALAK POORI post and a thought crossed my mind, why not Farali Palak Poori ? Just because of that odd thought was dancing in my head, did a quick research on google to find out if spinach can be consumed during fasting, delighted with the results and I ended up making Farali Palak Poori .

WHAT IS POORI OR PURI?

Fluffy and golden poori or puri is a deep fried small round Indian flatbread prepared with wholewheat flour. Generally, pooris served with a meal but can be eaten at breakfast time with Chickpea and Potato curry and Sooji Halwa . Also, you can find Masala, Aloo or Palak Poori too which is prepared with whole wheat flour, spinach and basic spices. Pooris not only served with savoury dishes but can be enjoyed with Kheer , Shrikhand or Keri No Ras on special occasions for a lip-smacking meal.

FARALI PALAK POORI/PURI

While fasting, one can not consume regular grains such as wheat or rice, instead, some cereals or its flours are allowed such as amaranth, buckwheat and barnyard millet. This delicious and quick farali palak poori is prepared with mixed farali flours, potato and spinach puree. To make it more flavourful green chillies, ginger, black pepper and cumin are added too.

HOW TO SERVE?

I would serve these tasty piping hot pooris straightaway. They can be served at breakfast with chai (tea) or plain or sweetened yogurt, Sometimes I serve over the lunch or at the dinner time with farali aloo sabji and yogurt to make a satisfying meal.

INGREDIENTS FOR FARALI PALAK POORI

For this recipe, all you need is mixed farali flour which nowadays easily available in most Indian grocery stores, boiled potato and spinach puree and spices such as green chillies, ginger, black pepper and cumin powder and sendha salt ( if not preparing for fasting you can use normal salt)

KEY STEPS FOR PERFECT FLUFFY FARALI POORI

When you knead the dough, don’t add any extra water. Water in spinach puree is sufficient enough. Knead the dough very stiff and start making poori immediately. If you leave the dough for some time, the moisture of the spinach puree will make the dough softer. When you roll pooris, dust very tiny amount of dry flour on a worktop to avoid sticking it on the worktop and not to roll puris very thin. Fry on medium heat, so pooris won’t go totally dark in colour. Do not overcrowd the kadai while frying these poories.

LET’S SEE HOW TO MAKE-STEP BY STEP RECIPE PICTURES

The first step is in this recipe is to boil potatoes first, cool and peel. The second step is to cook the spinach in M/W for a couple of minutes with not more than 2-3 tbsp water. Place boiled potatoes, spinach, ginger and green chillies in a grinder and make smooth puree without adding any additional water. In a big wide plate (parat) place flour, salt and spinach puree mixture and add some oil or ghee.

Knead a stiff dough without adding any water.

Divide dough into small lime size equal balls. Lightly dust the surface with dry flour and roll out into not too thin round shape.

Carefully pick up bread and slip into kadai, use a slotted spoon to gently to immerse puri. Turn puri on the other side and by now it should puff.

The moment it turns a light brown colour, remove it from the kadai.

Serve immediately.

In the spirit of upcoming festival and fasting season Navratri, make this delicious and innovative Farali Palak Poori to get your taste buds dancing.

Farali Palak Poori/Puri

ingredients

• 1 cup mixed farali flour

• 1 small boiled potato

• 1/2 cup fresh spinach

• Salt to taste

• 1 TBSP minced green chilli + ginger

• 1/2 TSP cumin powder

• 1/4 TSP freshly ground black pepper powder ( optional)

• 2 TBSP oil

• Oil for deep frying

• Big bowl

• Big wide plate

• Grinder

• Rolling pin

• Kadai or Wok

• Slotted Spoon

instructions

1. Peel the boiled potato and leave it aside.
2. Place fresh spinach in an M/W proof bowl with a couple of spoon water and cook the spinach for 2-3 minutes on HIGH.
3. Place cooked spinach along with potato, ginger and chillies in a grinder and make a smooth puree.
4. In a big plate place flour, puree, salt, oil, cumin and black pepper powder.
5. Combine everything and knead a stiff dough without using any water.
6. Heat oil in a kadai.
7. Divide the dough into small and equal portions, make balls.
8. Roll out the round circle using a rolling pin ( if you need use dry flour)
9. Carefully lift the poori and place it in the hot oil.
10. Fry it on medium heat until puffs up.
11. Serve Hot.

NOTES:

Pure butter ghee can be added instead of oil.

How to make Gujarati Masala Bhakhri | Gujarati Masala Bhakhri is a vegan , crispy and tasty wholewheat shallow fried flatbread prepared with wholewheat flour and basic spices that is mostly consumed at breakfast but one can have any time of the day. A quick traditional Gujarati breakfast, here is how to make Gujarati Masala Bhakhri recipe in less than 15 minutes.

Because this Gujarati Masala Bhakhri is prepared with wholesome ingredients, which are loaded with all the necessary vitamin and minerals for our body, this nutritious breakfast is perfect for one and all.

GUJJU AND THEIR BREAKFAST

‘ Gujju ‘ in short for Gujarati People ! Before various types of other regional Indian breakfasts and western readymade cereals, bread entered in Gujarati kitchens, Khatta Dhokla , Batata Poha , Thepla or Bhakhri along with Masala Chai , a glass of milk or Y ogurt were the only few types of traditional healthy and quick dishes that were there to get the day going for hard-working families.

WHAT IS BHAKHRI?

Bhakhri is a staple in Gujarati households, round unleavened flatbread prepared with coarse wheat flour. This wholesome and delicious flatbread pairs so well with yogurt, tea, curries and pickles. Bhakhri is somewhat similar to thepla or paratha, the only difference is in thickness. Bhakhri has to be thicker than thepla or paratha.

BHAKHRI VARIATION

There are two types of Bhakhri you can make, Sadi (plain Bhakhri and Masala Bhakhri. Plain Bhkahri is only flavoured with salt and can be cooked directly on the heat just the way you make phulka, whereas masala bhakhri is prepared with basic spices such as red chilli powder, turmeric powder, cumin seeds and cooked shallow fried on a griddle with oil.

Masala Bhakhri is not very strong flavoured, they are mild. They go well with Keri No Chundo , Gujarati Rasadar Bateta Nu Saak or Masala Chai. Bhakhris are perfect for the lunch box or travelling as they can stay fresh for a couple of days.

Other Gujarati Snacks Recipes

Bajri Na Vada

INGREDIENTS FOR MASALA BHAKHRI

To make this Gujarati Masala Bhakhri you will need the following ingredients which are basic and you can find in almost in any Indian kitchens.

Wheat flour – To make Gujarati bhakhri coarse wheat flour is required. In Gujarati, it’s called ‘ Ghau no Karkaro Lot’ if you can’t find, add a couple of tablespoons of fine semolina in normal wheat (roti) flour.

Oil – Oil is a must for bhakhri, without oil bhakhri won’t be crispy and soft inside.

Spices and Masala – Cumin seeds, red chilli and turmeric powder and salt.

HOW TO MAKE GUJARATI MASALA BHAKHRI?

In a big bowl or plate place all the ingredients with 4 TBSP oil.

Combine everything.

Add water little by little and knead stiff but pliable dough.

Divide the dough into equal portions and make balls.

Roll one dough on a flat surface using a rolling pin without using dry flour. Keep bhakhri thickness more than normal chapatti.

Heat griddle or tawa on a medium heat and roast the bhakhri on both side using oil.

Masala Bhakri

Equipment

• Big bowl
• Flat surface wooden or marble to roll
• Rolling Pin
• Spoon
• Flat griddle or Tawa
• Spatula

Ingredients

• 2 cup coarse wholewheat flour
• 4 tbsp. oil + some for shallow frying
• 1 tbsp. cumin seeds
• 1 tbsp. red chilli powder
• ½ tbsp. turmeric powder
• Water as needed

Instructions

• In a wide plate ( parat or kathrot ) place flour, salt and oil.
• Combine everything, and add little water at a time and knead a hard but pliable dough.
• Cover the dough for few minutes if you have time.
• Once you are ready to make bhakhri, divide the kneaded dough into equal size balls.
• Roll out each ball into a small circle, not too thin or thick. ( You don’t need dry flour to roll the bhakhri )
• Heat the tawa on a medium heat, place bhakhri on the heated tawa.
• After a few seconds, turn the bhakhri other side and cook until you can see brown spots.
• Apply one tsp oil on each side, press the bhakhri with a spatula and cook until crispy ( On low -medium heat ).
• Serve hot.
• Enjoy!

Notes

Ghee can be used instead of oil.

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.