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Palak Poori Recipe

Published on: July 11, 2013 | Updated on: March 25, 2015
Palak Poori Recipe

Palak Poori Recipe

Paalak or Spinach leaves are very nutritious as they are a good source of iron, calcium, folic acid and anti-oxidants. Their regular use helps protect you from many ailments. Paalak is used in India extensively in many curry dishes like paalak paneer, paalak ka saag and so on. Here, I tell you another amazing way to have these nutritious leaves in your diet and I’m sure your kids would love this too. Pooris are loved by one and all in India. A typical Indian bread, it is made from wheat flour. Since last few years I’ve started to make delicious paalak ki poori by blending spinach leaves and kneading them with wheat flour, which I can serve with any of the regular Indian curry. Paalak ki poori combines the wonderful taste and love for pooris with the advantages of paalak leaves. They taste wonderful and are a nice variation to the regular pooris. Use the recipe to gain the advantages of these leaves in your diet.

Ingredients needed for Paalak ki Poori

Paalak/ Spinach leaves – 250 gm

Whole wheat flour – 2 cups

Salt – 1 tsp

Oil for frying

How to make Paalak ki Poori

Wash the spinach leaves and chop them.

Boil water in a big vessel, when it starts to boil, add salt and spinach leaves.

Cook for around 2-3 minutes.

Drain the water and run the spinach leaves under cold water.

Make a fine paste of spinach leaves by blending.

Add the spinach paste in whole wheat flour and knead with required water.

Heat the oil in a pan.

Make small lemon-sized balls from the dough and roll them to required poori size, approximately 4-5 inches diameter.

When the oil is hot, fry the poori from both the sides.

Serve hot with your choice of Indian curry.


I am a dental surgeon turned full time mom of a lovely boy. Apart from running around him and doing a lot of activities with him, I like to cook and experiment with new stuff.


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