Summer mornings call for vibrant plates and fuss-free cooking, and nothing delivers that better than a batch of freshly fried Palak Pooris. With their deep green glow and puffed-up shape, these fluffy fried delights turn any weekend breakfast or travel snack box into something special. Whether packing for a road trip, setting up a picnic, or planning a casual get-together, Palak Pooris are always a welcome addition to the table. These pooris definitely bring taste and nutrition in every bite. Made with fresh spinach and Hathi Brand 100% Whole Wheat Chakki Atta, they are wholesome and easy on the stomach. You will love how effortlessly they pair with any chutneys, aloo sabzi, or even plain curd. Crisp, soft, and full of flavor, this dish is perfect for every occasion and satisfies both grown-ups and little ones, leaving them asking for seconds.
- Prep time: 15 minutes
- Cook time: 15 minutes
- Total time: 30 minutes
- Servings: 4
Ingredients
- 1 cup Hathi Brand 100% Whole Wheat Chakki Atta.
- 1 cup fresh spinach (palak), washed and chopped.
- 1 green chili.
- 1 tsp ginger, chopped.
- ¼ tsp ajwain (carom seeds).
- Salt to taste.
- Water (only if needed).
- Oil for deep frying.
Method
- In a blender, grind spinach, green chili, and ginger into a smooth paste. Avoid adding water unless absolutely necessary.
- In a large bowl, combine the atta, ajwain, salt, and the spinach puree. Mix and knead into a stiff yet smooth dough.
- Let the dough rest for 10 minutes while you heat the oil in a kadhai or deep frying pan.
- Divide the dough into small lemon-sized balls and roll each into a small circle, about 4–5 inches in diameter.
- Once the oil is hot, slide one poori into the oil gently. Press lightly with a slotted spoon to help it puff.
- Flip and cook until both sides are golden-green and puffed.
- Remove and drain on paper towels. Repeat with the remaining dough.
Serve hot with aloo sabzi, pickle, or even raita, and don’t forget a glass of fresh juice or a refreshing drink like jaljeera for a satisfying summer meal.
