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Palak (Spinach) Puri’s

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I try to incorporate palak and beet in my paratha’s and puri’s. It adds colour, flavour and health to the recipe. So once long back I thought of making this Palak puris. Lovely colour and the puri’s came out really well. Enjoy it as is or with Kheer or with aloo saag or with anything you could think of…….


  • 2 Cup wheat flour
  • 1/2 Cup Palak Puree
  • Oil 1 Tablespoon
  • Salt to taste
  • Ajmain (Caroom seeds)
  • Haldi (Turmeric)
  • Oil for frying


  1. Knead the dough with 1 tablespoon oil, 1 tsp ajmain, salt. The dough should be stiffer than normal roti/chapati dough.
  2. Let it rest for 1 -2 hrs.
  3.  Divide the dough into equal sized balls.
  4. Start rolling it into round shape around 2-2.5 inch in diameter.  
  5. Puri should be rolled evenly to have nice fluffy puri’s
  6.  In the mean while start heating the oil. Once the oil is nice and hot dip the puris.
  7. When you dip the puri, let it first come up and then slowly press it with the back of your spoon to let it puff up. (Will post photos next time).
  8. Turn and again let it cook on the other side.
  9. We just need to cook on either side, there is no need to turning it upside down again and again.
  10. Hot and yummy puri’s are ready. Enjoy it with Kheer or spicy Aloo Saag.


Check out different types of Paratha’s and Puri’s by clicking here


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