Indulge in the irresistible goodness of palak puri—so delicious and moreish that stopping at just one is a challenge. For a healthier twist, consider cooking these on a flat pan instead of deep frying.
Makes 16 puri
Ingredients
200g spinach, washed
300g chapati flour/wholegrain flour
½ tsp chilli powder
½ tsp salt
Method
– Place the spinach in a pan with 2 tbsp water. Cover and cook for 5 minutes until wilted. Transfer to a blender with the liquid and blitz to a purée.
– Place the flour, chilli powder, and salt in a large bowl. Slowly add the purée while you mix and stop when you form a soft dough. Knead for 30 seconds, cover and let it rest for 10-15 minutes.
– Divide the dough into lime-sized portions and roll them into balls.
– Dust your worktop with flour and roll the dough balls into thin, palm-sized discs.
– Heat 2 cups of oil in a deep frying pan. Carefully place 1puri in the oil. Use a slotted spoon to press the puri and encourage it to puff up. Cook for 30 seconds on each side. Use the spoon to transfer to a kitchen roll-lined plate.
– Repeat the process with the remaining dough. Any dough you don’t use can be stored in an air-tight container in the fridge and will last up to 3 days.
Serve with your favourite sabzi, pickle, or chutney.