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
- 2 cups Fresh spinach leaves (palak)
- 2 cups Whole wheat flour (atta)
- 1 Green chili (hari mirch, adjust to taste)
- 1/2 tsp Cumin seeds (jeera)
- 1/4 tsp Carom seeds (ajwain)
- to taste Salt (namak)
- for shallow frying Oil (tel, use as needed)
- as needed Water (for kneading dough)
- 1/4 tsp Turmeric powder (haldi)
- 1/2 inch Ginger (adrak, grated)
Step-by-step instructions
Step 1 · Wash and blanch spinach leaves (palak) in boiling water for 2-3 min...
Wash and blanch spinach leaves (palak) in boiling water for 2-3 minutes. Immediately transfer to cold water to retain the green color.
Step 2 · Drain and grind palak with green chili and ginger into a smooth pur...
Drain and grind palak with green chili and ginger into a smooth puree using minimal water.
Step 3 · In a large bowl
In a large bowl, combine atta, jeera, ajwain, salt, haldi, and the palak puree. Mix well.
Step 4 · Knead the mixture into a soft
Knead the mixture into a soft, tight dough. Add water gradually if needed. Let it rest for 10 minutes.
Step 5 · Divide dough into equal balls
Divide dough into equal balls. Roll each ball into small discs (poori size) using minimal dry flour.
Step 6 · Heat oil in a kadhai or deep tawa
Heat oil in a kadhai or deep tawa. Shallow fry each poori until it puffs up and turns light golden green on both sides.
Step 7 · Drain excess oil by placing pooris on kitchen paper
Drain excess oil by placing pooris on kitchen paper. Serve hot with aloo sabzi or plain curd.
Why this recipe 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.
A note on tradition
Palak Poori is a cherished dish in North Indian households, especially during festive seasons like Holi and Diwali. Its bright color and unique taste make it popular with children and adults alike. In many regions, it’s served as part of special breakfasts or festive brunches, often accompanied by mildly spiced potato curry or dahi. The use of palak reflects India’s tradition of seasonal, locally sourced ingredients.