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Palak Poori Recipe Besan Wali – Spinach Masala Poori

Palak Poori Recipe Besan Wali – Spinach Masala Poori – मिस्सी पालक पूरी

Poori is an Indian bread which is deep fried and served steaming hot with any curry or stir fry sabzi. Pooris have been the favorite of all the kids thus we can make ample number of variations to these pooris and they will relish them the most. Palak missi poori is one such variation amongst the many other. They are prepared by adding spinach puree, chickpea flour, semolina and few Indian spices to the wheat flour.

These pooris tastes so delicious that they can be consumed as it is or serve them steaming hot with raita or any curry. It is easy and very simple to prepare these pooris. You can prepare it for lunch, dinner or have it in anytime. Go ahead and try making these soft and super scrumptious pooris with this easy to follow step-by-step instructions and pictures and make every drool!

Direction :

Getting Ready:

Take 200 gms spinach, separate the stalk from leaves, rinse them thoroughly and pat dry them. Roughly chop the spinach leaves prior grinding.

palak missa pooriMaking:

Place the leaves into the jar, followed by little water to grind them easily.Grind the leaves finely.

palak missa poori

Take 1 cup wheat flour in a big mixing bowl. To it add ¼ cup chickpea flour, 2 tbsp semolina, ½ tsp salt or to taste and ¼ tsp carom seeds. Add 2 tsp oil and the prepared spinach puree to it too. Mix the flour with puree first and if required use water.

palak missa poori

Knead a stiff dough for the poori. We have used 2 to 2.5 tbsp of water for kneading this much quantity of flour, which was added while grinding the spinach earlier. Cover and keep the dough aside for 20 to 25 minutes to set.

palak missa poori

After 20 minutes the dough is ready. Grease your hands with a little oil and knead it again.

palak missa poori

Divide the kneaded dough into two equal halves and make a long log . Make small lumps from the dough. Take one dough lump and roll into dough ball. Flatten a little giving it shape like a peda. Similarly prepare remaining dough balls as well.

palak missa poori

Take a dough ball, apply some oil over it and on the rolling board as well. Press down the dough ball with your hand and roll out into round poori with 3 to 4 inch diameter.Lift the poori and keep rolling it out from the edges.

palak missa poori

Heat oil in a wok to fry the pooris , check if the oil is sufficiently hot. Drop little dough lump into the oil.It has started floating on the surface immediately that means the oil is heated nicely.

palak missa poori

Gently slide the poori into the oil. Press the poori very gently to puff it up. When the poori turns puffy, flip the side and continue frying until it gets little spots and little brown in color. Similarly fry remaining pooris as well. With this much dough we have prepared 12 pooris.

palak missa pooriServing :

Steaming hot, crispy and mouth drooling spinach missi pooris are ready. Serve these tempting pooris with curd, chutney, pickle or any favorite sabzi and everyone will relish eating them for sure.

Suggestion:

  • Make sure you roll out the poori from the edges and not from the center.
  • While kneading the dough make sure you knead a little stiff dough.
  • Make sure that the oil is sufficiently hot. When the oil is heated rightly, reduce the flame to medium and then fry the pooris. You will get nicely puffed pooris.

Palak Poori Recipe Besan Wali - Spinach Masala Poori palak-missa-poori
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Spinach – 2 cup ( 200gms) chopped
  • Wheat flour – 1 cup ( 150 gms)
  • Chickpea flour – ¼ cup ( 25 gms)
  • Semolina – 2 tbsp (25 gms )
  • Oil- 2 tbsp
  • Carom Seeds- ¼ tsp
  • Salt – ½ tsp ( or to taste )
  • Oil – for frying
Instructions
  1. Take 200 gms spinach, separate the stalk from leaves, rinse them thoroughly and pat dry them. Roughly chop the spinach leaves prior grinding.
  2. Place the leaves into the jar, followed by little water to grind them easily.Grind the leaves finely.
  3. Take 1 cup wheat flour in a big mixing bowl. To it add ¼ cup chickpea flour, 2 tbsp semolina, ½ tsp salt or to taste and ¼ tsp carom seeds. Add 2 tsp oil and the prepared spinach puree to it too. Mix the flour with puree first and if required use water.
  4. Knead a stiff dough for the poori. We have used 2 to 2.5 tbsp of water for kneading this much quantity of flour, which was added while grinding the spinach earlier. Cover and keep the dough aside for 20 to 25 minutes to set.
  5. After 20 minutes the dough is ready. Grease your hands with a little oil and knead it again.
  6. Divide the kneaded dough into two equal halves and make a long log . Make small lumps from the dough. Take one dough lump and roll into dough ball. Flatten a little giving it shape like a peda. Similarly prepare remaining dough balls as well.
  7. Take a dough ball, apply some oil over it and on the rolling board as well. Press down the dough ball with your hand and roll out into round poori with 3 to 4 inch diameter.Lift the poori and keep rolling it out from the edges.
  8. Heat oil in a wok to fry the pooris , check if the oil is sufficiently hot. Drop little dough lump into the oil.It has started floating on the surface immediately that means the oil is heated nicely.
  9. Gently slide the poori into the oil. Press the poori very gently to puff it up. When the poori turns puffy, flip the side and continue frying until it gets little spots and little brown in color. Similarly fry remaining pooris as well. With this much dough we have prepared 12 pooris.