3:17 Minutes
Recipes
4 Servings
Palak Puri is a vibrant and flavourful Indian bread made with spinach and spices. Prepared using King’s Soyabean Oil, these puris turn perfectly puffed, crispy, and delicious, making them ideal for breakfast or festive meals.
This recipe combines the goodness of spinach with classic puri dough, creating a nutritious and colourful dish. King’s Soyabean Oil ensures the puris puff beautifully while remaining light and non-greasy.
Palak Puri has a mildly spicy, herby, and savoury flavour. The dough is infused with spinach paste and deep-fried until puffed and golden-green.
Follow these simple steps to prepare this recipe with balanced flavor and texture.
Take fresh spinach leaves and wash them thoroughly.
Add spinach, mint leaves, and green chillies to a blender.
Blend into a smooth and vibrant green paste.
Ensure there are no lumps for a smooth dough texture.
Keep the paste aside for further use.
Take refined flour (maida) in a mixing bowl.
Add cumin seeds, chaat masala, and salt.
Pour in the prepared spinach-mint paste.
Add a small amount of ghee for flavour and softness.
Mix all ingredients well to combine evenly.
Start kneading the mixture into a dough.
Add water only if required to adjust consistency.
Knead into a firm and smooth dough.
Ensure the dough is not too soft for proper puffing.
Cover and let it rest for a few minutes.
Divide the dough into small equal portions.
Roll each portion into a smooth ball.
Flatten and roll into small circular discs.
Ensure even thickness for uniform frying.
Keep the rolled puris ready for frying.
Heat King’s Soyabean Oil in a deep pan on medium-high flame.
Check the oil temperature before frying.
Carefully slide one puri into the hot oil.
Press gently with a slotted spoon to help it puff.
Flip and fry both sides until golden-green and crisp.
Fry in batches without overcrowding.
Remove the puris and place them on absorbent paper.
Serve hot for the best taste and texture.
Pair with aloo sabzi, pickle, or curd.
Enjoy as a breakfast or festive dish.
Best served fresh while puffed and crispy.
King’s Soyabean Oil is ideal for frying puris due to its high smoke point and ability to create light, crispy results.
King’s Soyabean Oil offers a neutral taste, while mustard oil adds a strong flavour and ghee adds richness that may alter the lightness of puris.
Use firm dough, roll evenly, and fry in hot oil while pressing gently.
King’s Soyabean Oil is a good choice as it ensures even frying and crispiness.
This can happen if the dough is too soft or the oil is not hot enough.
Yes, you can use whole wheat flour instead of maida for a healthier version.
Yes. Use the Watch Video button on the recipe detail page to open the original recipe video.
Use the King’s edible oil recommended in the recipe, or choose the oil that best matches your flavor preference.
Yes. Open the FAQs module in admin and edit records with content type Recipe and this recipe ID.
