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5 from 2 votes

Palak Poori / Spinach Poori

 Palak Poori – Indian deep fried puffs made with spinach,wheat flour and spices

Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Kids Friendly, Main Course, Tiffin recipes
Cuisine: Indian, North Indian Cuisine
Keyword: palak, palak poori, poori
Servings: 6 people
Author: Anjana Chaturvedi


  • 2 cup Whole Wheat Flour / Atta
  • 1/2 cup Semolina / Sooji
  • 1 bunch Spinach /palak 150 gms
  • 10 Fresh Mint Leaves/ Pudina
  • 3 Green Chillies / Hari Mirch
  • 1 Boiled potato optional
  • 1/2 tsp Ginger / Adrak grated
  • 1/2 tsp Cumin Seeds / Sabut Jeera
  • 1/4 Asafoetida / Hing powder
  • 1/2 Salt / Namak


  • Wash spinach,mint and green chillies.
  • Boil 1 glass water in a pan with 1/2 tsp sugar ,when water start boiling ,add spinach and cook for 1/2 minute or till it wilt and change its colour.
  • Take out spinach from the pan, wash and refresh in ice cold water.
  • Add spinach,green chilli,ginger and mint leaves in the mixer jar and grind to make a smooth paste.
  • Take wheat flour and semolina in a bowl then add boiled and mashed potato,salt and oil and mix well.
  • Add spinach puree, mix and make a hard dough,add little water only if needed.
  • Cover and rest for 15 minutes.
  • Make small balls from the dough.dust with flour and roll to make medium thick poori’s
  • Heat oil in a deep pan and deep fry poori’s on medium heat.drain on a tissue paper
  • Serve hot with curd,pickle or any curry of your choice