Palak Puri / Spinach deep fried bread
Puri is an unleavened deep fried bread.Spicy palak/ spinach puris can be served at tea time or even at mealtime with spicy vegetables as an accompaniment.
- 30 leaves of tender palak/spinach leaves
- 1 1/2 cups whole wheat flour(or as much as it fits into the palak puree)
- 1/8 tsp asafoetida
- 1/2″ ginger and 5 to 6 green chillies ground to a paste(adjust to taste)
- 1 tsp oil +1 tsp oil
- Salt to taste
- Oil to deep fry
- Blanch the palak leaves in boiling water for 2 minutes to which a pinch of salt is added(This will retain the colour of the leaves) . Drain the water and pass the leaves through cold water,drain and squeeze out the excess water and blend it to a thick puree adding little water.
- Transfer the puree into a mixing bowl,add ginger green chilli paste,salt and asafoetida. Add whole wheat flour(as much as it fits into the puree) and 1 tsp oil.
- DO NOT add water (it’ll change colour). Knead into a soft,pliable dough.Apply a little oil and cover with a damp cloth and keep aside for 30 minutes..Knead the dough again.
- Divide the dough into equal medium sized balls and roll out into small 3″ diameter circles using a rolling pin. The thickness of the puri should be the same as on the edges. They should be rolled out evenly. Use oil to roll the puris. Do not use flour to roll out puris as the excess flour burns in hot oil and creates smoke and oil gets wasted too.
- Heat oil in wok/ kadai . Let the flame be on medium heat. When the oil is sufficiently hot add one puri at a time gently and fry it gently by pressing it down with a slotted spoon so that the puri puffs up. Turn over the puffed puri and fry it till golden.
- Tastes best when served hot. Serve hot with potato bhaji or bhaji of your choice.Palak puris also go well with gravied potatoes or even curds.
- Please note the oil must be really hot for the puris to puff up and not become oily.
- To check if the oil is sufficiently hot to fry the puris put a small bit of dough into the oil. If the dough comes up immediately, the oil is hot enough to fry the puris.
- Once you make the palak puree do not keep it exposed to air for long as it’ll change colour and also it’ll give a slight bitter taste. Once you prepare the puree immediately knead the dough.
- Use oils with high smoke point for deep frying.