Indori Palak Poori is one of the popular dishes from Madhya Pradesh. These Puris are made with spinach puree and spices in atta and deep fried.
When I was making my A to Z Indian Flatbread list, this was one of the earliest entries listed as I had this recipe noted out long back. While I have a couple of pooris made with spinach, I still wanted to go ahead with this recipe as this seems to be an authentic version, plus the fact I got such a lovely hue to the pooris that I really wanted to share.
I had made this for dinner many months earlier. In fact, this was one of those handfuls of dishes that got done for this marathon early on. I made this for a weekday dinner and as I knew it was going to be stressful. I somehow convinced my boys that they got to eat this. And seeing my enthusiasm for making and clicking, Hubby dear was so impressed. He said I will go any length to make a dish for the blog. That’s one of the biggest compliment I take.
Once everybody had their dinner, I made sure my pooris puff up and had the whole setup ready. With pooris, its a straight to the click and back. Else the pooris fall down and I wasn’t ready to use ghee for deep frying to ensure they remain puffed up. I was totally impressed with the clicks and the taste later on!
So it is Indori Palak Ki Puri for I in the A to Z Flatbread and more, where I am making AtoZ Indian Flatbread. If you are keen to know whats for I in the AtoZ Dosa Varieties, you must head over there to read about the interesting dish I made.
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Step By Step Pictures for making Indori Palak Ki Puri
Indori Palak Ki Puri | Spinach Poori from Madhya Pradesh
2 cups All Purpose Flour
2 tbsp Ghee
1 cup Spinach fresh, chopped
1 inch Ginger
5 to 6 Green Chillis
1/2 tbsp Cumin Seeds crushed coarsely
2 tbsp Curds Plain yogurt
Salt to Taste
Cooking Oil for deep frying
How to make Indori Puri Palak Ki
Wash, chop roughly. Take it in a microwave bowl with about 2 to 3 tbsp water. Microwave for 4 to 5 mins. Let it cool down.
Grind ginger and green chillies to a fine paste.
Transfer the spinach paste to a bowl, add salt, ginger green chilies paste, crushed cumin seeds, curds, and ghee.
Add flour little by little and mix with the paste.
Add flour and knead till you get a tight dough.
Pinch out small equal balls and dust with flour before rolling out to 4 to 5 inch diameter.
Heat a kadai with oil and when oil, deep fry the pooris with slotted spoons.
Serve with Aloo Sabzi