Aloo Palak Poori | How to make Potato Spinach Poori

Aloo Palak Poori

Aloo Palak Poori is a deep fried Indian Flatbread that has the spinach puree and potato blended with spices to the dough and kneaded, deep fried as pooris.

I love all stuffed pooris and masalas blended to the dough and these make delicious pooris that can be packed for lunch. This aloo palak poori can be eaten as such without any side dish though with pickle and curds would be great. I served it with chana masala and it made a sinful treat to enjoy.

This is for the second day of BM#97, Week 2, where I am making Lunch Boxes for Kids, so sending this to my Kid’s Delight event, guest hosted by Bhawana themed on Lunch Box Dishes In 30 Minutes.

Aloo Palak Poori

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How to make Aloo Palak Poori

Step By Step Pictures for making Aloo Palak Poori

How to make Aloo Palak Poori 1 Aloo Palak Poori

Ingredients Needed:

1 cup Wheat Flour / Atta
A Pinch Salt
1 no Green Chilli
1/2 cup Spinach / Palak Puree
1/2 cup Potato
1 tsp Cumin Seeds
A Pinch Turmeric Powder
Cooking Oil for deep frying

Wash the leaves and microwave the leaves with 2 tbsp water for 3 to 4 mins.
Slash the potatoes and microwave for 4 mins. Soak and peel the skin.
Once it cools down, take the leaves along with green chilies.
Take this in a bowl, add turmeric powder, salt, cumin seeds, and mashed potato
Add the wheat flour and knead to a dough and roll out into discs of 4 inch diameter.
Heat a kadai with oil and deep fry the pooris till it browns on both sides.
Serve with pickle or any side dish.

Spinach Potato Poori

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Aloo Palak Poori | How to make Potato Spinach Poori
Aloo Palak Poori is a deep fried Indian Flatbread that has the spinach puree and potato blended with spices to the dough and kneaded, deep fried as pooris.
Aloo Palak Poori
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Ingredients
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Ingredients
Aloo Palak Poori
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Rating: 0
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Instructions
  1. Wash the leaves and microwave the leaves with 2 tbsp water for 3 to 4 mins.
  2. Slash the potatoes and microwave for 4 mins. Soak and peel the skin.
  3. Once it cools down, take the leaves along with green chilies.
  4. Take this in a bowl, add turmeric powder, salt, cumin seeds, and mashed potato
  5. Add the wheat flour and knead to a dough and roll out into discs of 4 inch diameter.
  6. Heat a kadai with oil and deep fry the pooris till it browns on both sides.
  7. Serve with pickle or any side dish.
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