This a north indian dish ,where the pooris are
made with spinach leaves,and the potatoes are
made with kasmiri chilli powder.
In the south the pooris are made plain and
served with potatoes,made with turmeric and
pepper and other ingredients without the use
of chilli powder.
For the palak poori
250 gm.plain flour.
palak/spinach leaves- a handful
1 green chilli
1 pip garlic
1 tsp.cummin seeds.
2 tblsp. oil/ghee
salt to taste
oil to fry the pooris
Grind green chillies,palak,garlic,and cummin
seeds to a paste.
Mix this paste into the flour with the salt ,oil
and enough water and bind to a smooth dough,
and set aside for 5-10 mins.
Roll pooris on a floured board, and deep
Some use blanched spinach leaves,but i think
there is no difference in taste,even if it is not
I have given tips for the method of frying poori
in my earlier recipe for poori and chole.
Anyway the best method to get puffed pooris
is to pat on the top of the poori ,while
frying on one side.
After it puffs up you can turn over and remove
The same way you can make fresh methi
leaves poori /dried fenugreek (methi)or kasuri
INGREDIENTS (For the potatoes)
2 tomatoes pureed
1/4 tsp dry ginger powder
2 green chillies chopped
1-2 tsp.kashmiri chilli powder
saunf powder-1/2 tsp.
pepper 1/4 tsp(optional)
2 tblsp oil
salt to taste
Peel and cube the potatoes.Boil the potatoes in
water for 5-7 mins.
Remove from the water,and deep fry to a
golden brown color and set aside.
Heat the oil,add the tomatoes,salt and cook for
Add the potatoes and the chilli powder and
cook on a slow fire till oil separates.
Add the remaining ingredients except curd and
When the potato looks well blended add the
curd,then the saunf powder.remove in a
Garnish with coriander leaves.
Serve with the pooris.
Note:Those who don’t like the smell of saunf
can either add garam masala powder or