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Palak Poori
North Indian • Eggetarian
How to Make Palak Poori (Traditional & Healthy Version)
Palak Poori is a beloved North Indian snack that combines the goodness of spinach (palak) with whole wheat flour (atta), resulting in vibrant green, fluffy pooris that are both nutritious and visually appealing. This dish has its roots in the northern regions of India, where leafy greens are commonly incorporated into everyday meals. Palak Poori is particularly popular during festivals like Holi and Diwali, when families gather to enjoy flavorful treats that are wholesome and filling. The subtle earthiness of spinach pairs beautifully with aromatic spices, making each bite a delightful experience. Traditionally, pooris are deep-fried, but by using minimal oil and whole grain atta, this recipe ensures a health-conscious approach without compromising on authentic taste. Palak Poori is often served with curries like aloo sabzi or chole, making it a staple for breakfast or festive brunch. Its bright green color not only makes it appealing for children but also adds a festive touch to the dining table. Whether you’re looking for a nutritious snack or a festive addition to your meal, Palak Poori captures the essence of Indian cuisine—wholesome, flavorful, and deeply rooted in tradition.
Ingredients(for 4 medium pooris per person)
- 2 cups Fresh spinach leaves (palak)
- 2 cups Whole wheat flour (atta)
- 1 Green chili (hari mirch, adjust to taste) - optional
- 1/2 tsp Cumin seeds (jeera)
- 1/4 tsp Carom seeds (ajwain) - optional
- to taste Salt (namak)
- for shallow frying Oil (tel, use as needed)
- as needed Water (for kneading dough)
- 1/4 tsp Turmeric powder (haldi) - optional
- 1/2 inch Ginger (adrak, grated) - optional
Instructions
- 1
Wash and blanch spinach leaves (palak) in boiling water for 2-3 minutes. Immediately transfer to cold water to retain the green color.
5 minutes
This preserves both nutrients and vibrant color.
- 2
Drain and grind palak with green chili and ginger into a smooth puree using minimal water.
3 minutes
A fine puree ensures even color and flavor in the pooris.
- 3
In a large bowl, combine atta, jeera, ajwain, salt, haldi, and the palak puree. Mix well.
3 minutes
Turmeric adds subtle flavor and boosts nutrition.
- 4
Knead the mixture into a soft, tight dough. Add water gradually if needed. Let it rest for 10 minutes.
10 minutes
Resting the dough improves puffiness.
Why This Dish is Healthy
This healthy Palak Poori recipe uses whole wheat flour and fresh spinach, ensuring a good balance of nutrients without excessive calories. Shallow frying instead of deep frying reduces overall fat content. The inclusion of leafy greens increases fiber and micronutrients, supporting digestion and energy levels. It's a wholesome, vegetarian snack suitable for weight management, muscle building, and family-friendly diets.
Palak Poori is rich in dietary fiber, vitamins A and C, iron, and magnesium thanks to fresh spinach. Whole wheat atta provides complex carbohydrates and plant-based protein, making it a balanced meal option. Using minimal oil and optional spices further boosts its health quotient. The dish is low in saturated fat and free from added sugars, making it suitable for calorie-conscious diets. Spinach is known for its antioxidant properties, supporting immunity and overall wellness.
Pro Tips
- 💡Tip 1: Always blanch and cool spinach to retain its color and nutrients.
- 💡Tip 2: Rest dough for at least 10 minutes for fluffier pooris.
- 💡Tip 3: Roll pooris evenly and avoid making them too thin for perfect puffing.
Storage & Serving
Palak Poori is best consumed fresh. Store in an airtight container for up to 8 hours at room temperature. Reheat on tawa to restore softness. Avoid refrigeration to prevent sogginess.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 125.0 kcal |
