This a  north indian dish ,where the pooris ar 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 into pooris on a floured board, and deep fry.

Note:Some use blanched spinach leaves,but i think there is no difference in taste,even if it is not blanched.

Iv given tips for the method of frying pooris in my earlier recipe for poori n chole.

Anyway the best method to get puffed up 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 from fire.

For the potatoes:

200gm potatoes

2 tomatoes pureed

2 green chillies chopped

1-2 tsp.kashmiri chilli powder

curd-1/4 cup

saunf powder-1/2 tsp.

coriander leaves

pepper 1/4 tsp(optional)

asafoetida-a pinch.

2 tblsp oil

1 tsp.sugar

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 3 minutes.Add the potatoes and the chilli powder and cook  on a slow fire till oil separates, or the raw taste is gone.Add the remaining ingredients except curd and saunf powder.When the potato looks well blended add the curd,then the saunf powder.remove in a minute.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 cummin powder.



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