Palak Puri is a delicious deep fried bread with a vibrant green colour. Fresh spinach and green chillies are blended to a puree then used to bind the puri dough.
Blending spinach, or palak, is a brilliant way to inject flavour and vibrant colour into Indian flatbreads like spinach roti and palak paneer paratha .
All you need to do is crush blanched spinach, green chillies and ginger to make a smooth puree and use this to bind the dough. They make a fantastic savoury alternative to regular poori .
Ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Spinach – you can use baby spinach or palak which can be found in Indian grocery stores. Frozen spianch works too.
Whole wheat flour – or chapatti atta.
Carom seeds – ajwain seeds which lend a delicious flavour to the poori. These are optional.
Green chillies and ginger – fresh is best here.
Oil – to be added to the dough and for deep-frying. I recommend a light oil such as sunflower oil.
Recipe Tips
- Too much spinach puree will cause the dough to feel quite heavy and you may notice your puri does not puff.
- The dough should not be as stiff as regular poori dough but not as loose as roti. Aim somewhere in between.
- Make sure to roll out thin puri to allow them to puff.
- Heat the oil on medium heat – too low and the puri will not puff, too high and they will burn fast.
Serving Suggestion
Serve palak puri the same way you would serve plain poori with savoury dishes.
My recommendations are with a curry such as aloo tamatar ki sabji , aloo matar , Gujarati bateta nu shaak or chana bateta .
It’s also delicious with sukhi bhaji .
If you want to enjoy the flavours just as they are then have them hot with masala chai or Indian ginger tea .
Yogurt, cucumber raita or a pickle such as keri no chundo or aam ki launji would go great.
Storage
They are best eaten immediately after cooking. Store leftover poori in an airtight container.
You can prepare the poori dough for 1-2 hours before frying.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Palak Puri
Equipment
- Blender
- Slotted spoon
Ingredients
- 2 cups whole wheat flour
- 2 cups spinach
- 2 green chilli
- 1 inch ginger
- ¼ teaspoon carom seeds optional
- ¼ teaspoon salt
- 1 tablespoon oil plus extra for deep frying
Instructions
- To blanch the spinach, first heat water in a pan and bring to a boil. Switch off the heat and add the spinach leaves. Allow the spinach to blanch for a minute then drain.
- Add the blanched spinach, green chillies and ginger to a blender and crush until you get a fine puree. Ensure there are no lumps.
- In a large bowl, add the flour, salt, carom seeds. Add the spinach puree bit by bit and combine to make a semi stiff dough. Add extra water if required.
- Knead for a minute then cover with a clean kitchen towel. Set aside to rest for 10 minutes. Once rested, knead again.
- Heat oil in heavy bottom kadai or wok.
- Divide the dough into small lime size equal balls. Lightly oil the surface of your rolling board and each dough ball into a thin round puri.
- Carefully slip the puri into the hot oil and you will see it begin to rise. Flip the puri gently and allow to cook on the other side. Remove with your slotted spoon.
- Complete with the remaining puri dough.
Video
Nutrition
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.
Note – This recipe has been updated from our recipe archives with a new, improved recipe, new images and content. First published in April 2012.
Palak Puri
Equipment
- Blender
- Slotted spoon
Ingredients
- 2 cups whole wheat flour
- 2 cups spinach
- 2 green chilli
- 1 inch ginger
- ¼ teaspoon carom seeds optional
- ¼ teaspoon salt
- 1 tablespoon oil plus extra for deep frying
Instructions
- To blanch the spinach, first heat water in a pan and bring to a boil. Switch off the heat and add the spinach leaves. Allow the spinach to blanch for a minute then drain.
- Add the blanched spinach, green chillies and ginger to a blender and crush until you get a fine puree. Ensure there are no lumps.
- In a large bowl, add the flour, salt, carom seeds. Add the spinach puree bit by bit and combine to make a semi stiff dough. Add extra water if required.
- Knead for a minute then cover with a clean kitchen towel. Set aside to rest for 10 minutes. Once rested, knead again.
- Heat oil in heavy bottom kadai or wok.
- Divide the dough into small lime size equal balls. Lightly oil the surface of your rolling board and each dough ball into a thin round puri.
- Carefully slip the puri into the hot oil and you will see it begin to rise. Flip the puri gently and allow to cook on the other side. Remove with your slotted spoon.
- Complete with the remaining puri dough.
Video
Nutrition
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.
Hyderabadi Dal or khatti dal is a deliciously tangy dal made with toor dal, dhuli moong and masoor dal. Tamarind water (imli) is added to give a unique sour flavour.
I’m always looking out for different dal recipes to try with my Indian meals. I always serve Gujarati shaak with this Gujarati dal and other variations such as masoor dal , tarka dal or mixed dal are always on rotation.
Khatti dal is another favourite of ours. It’s light with basic masala but the addition of a little garlic, imli and the tempering make the flavours pop. Everyone has slightly different versions but I prepare mine with toor dal, masoor dal and dhuli moong dal.
To make it, the lentils are cooked in a pressure cooker along with ginger, garlic and green chillies. Basic Indian spice powders are added along with tamarind water.
It’s finished with a ghee tempering of mustard seeds, cumin seeds, curry leaves, garlic and dried red chillies.
The dal retains creaminess from the lentils and the imli gives a sharp sour contrast.
Ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
- Dal
Lentils – I have used oily toor dal also known as arhar dal. I added split red lentils (masoor dal) and split yellow moong lentils (dhuli moong dal) too.
Spice Powders – red chilli powder, turmeric powder and salt.
Vegetables and Herbs – ginger, garlic and green chillies. Curry leaves, fresh tomatoes and coriander.
Tamarind water- I made my own tamarind water, however shop bought tamarind pulp (unsweetened) is fine too.
- Tempering/Vaghar/Tadka
Ghee for an authentic taste and flavour I recommend you use ghee. For a vegan option use oil.
Mustard seeds and cumin seeds
Garlic
Dry red chillies
Curry leaves
Tips
- I recommend soaking the lentils prior to pressure cooking to reduce cooking time and to remove any impurities.
Serving Suggestion
Serve Hyderabadi khatti dal alongside plain boiled basmati rice or jeera rice for a simple, comforting meal. A bowl of Indian kachumber salad is refreshing on the side.
It pairs well with other vegetable dishes such as bhindi masala , Indian vegetable curry or brinjal bhaji and whole wheat chapati .
Storage
Store leftover dal in an airtight container and keep refrigerated for up to 5 days. Reheat on the stove with a splash of water.
You can also freeze this dal for up to 3 months.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Hyderabadi Khatti Dal
Equipment
- Pressure cooker Instant Pot
- pan
Ingredients
- ½ cup toor dal
- ¼ cup masoor dal
- ¼ cup yellow moong dal
- 2 tablespoon ginger garlic paste
- 1 tablespoon green chilles minced
- 2 green chillies slit (optional)
- 1 teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 1 cup fresh tomatoes chopped
- 2 tablespoon tamarind or sauce
- 1 tablespoon salt
- 1 sprig curry leaves
- 1 tablespoon oil
Vaghar/Tadka/tempering
- 3 tablespoon ghee
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 2 tablespoon garlic slices
- 4 dry red chillies
- 1 sprig curry leaves
Garnish
- coriander
Instructions
Stovetop
- In a small bowl soak tamarind pieces in hot water and leave it for half an hour. Then mash to make a pulp.
- Mix all the lentils and rinse under running water. Soak in a bowl for at least 30 minutes in clean water.
- Drain then transfer soaked lentils in a big pan, add 5-6 cups of water, salt, oil, turmeric powder, red chilli powder, ginger-garlic, crushed green chillies and tomatoes.
- Give it a stir. Bring it to boil on medium heat, and let it simmer for 40-45 minutes on medium to low heat or until well cooked.
- Once done whisk using a baloon whisk and add slit green chillies, curry leaves and tarmarind water.
- If the dal is thick add a cup of water and bring it to boil, then let it simmer once again for at least 6-8 minutes.
Vaghar
- In another pan prepare temppering by heating ghee, add mustard seeds and cumin seeds.
- When they splutter, add thin garlic slices, red chillies and curry leaves.
- Lower the heat, and fry the garlic til light pink.
- Pour the tempering over the cooked dal, add coriander leaves and mix well.
Instant Pot
- Transfer soaked lentils in the instant pot liner, add 3 cups of water, salt, oil, turmeric powder, red chilli powder, ginger-garlic, crushed green chillies and tomatoes.
- Cook lentils for 12 minutes on High pressure.
- Once done, saute for 6-8 minutes, then follow steps above for the tadka.
Pressure Cooker
- Pressure cook the lentils for 3-5 whistles. then follow steps above for tempering.
Video
Nutrition
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.
Note – This recipe has been updated from our recipe archives with a new, improved recipe, new images and content. First published in March 2012.
