Palak Poori , a deep fried Indian bread made from the whole wheat flour, spinach puree and some flavorful Indian spices. 

Poori is one of the most popular Indian breakfast which is made from plain wheat flour and this palak poori is an variation to that traditional poori ! If you like poori and haven't  tried this palak poori so far, then you must give it a try ! 

It's super easy to make, delicious & that vibrant green color from the spinach is very pleasant to your eyes !

Before check out the recipe, let's see some of the FAQs about making poori

How to make Puffed up poori ?

I have a separate post on poori where i have explained all the tips and tricks to get the perfectly puffed up poori. Please check out the below link

Tips to make puffed up poori 

What's the use of adding rava into the poori?

Rava helps to keep the puffiness of the poori for a longer time so that your poori is all puffed up till you serve and it doesn't deflate immediately when it's out of hot oil.

Tips to get that gorgeous green color on the palak poori 

• Spinach should be fresh and green, so I have used baby spinach, it has a bright green color than the regular spinach which is darker in color. 
• Puree the spinach without any water, if it needs more liquid to make the dough, you can always add more water, but if you puree it with more water, then you may not need all spinach puree for making the dough, that means less spinach in the dough and the color also not as green as we wanted.

Ok, now let's check out on how to make this delectable palak poori/spinach poori!

 

Palak Poori | Spinach Poori

Preparation Time : 15 mins | Cooking Time : 15 mins | Serves : 12 
Recipe Category: Poori | Recipe Cuisine: Indian
Palak Poori, Spinach Poori, Green Poori Palak Poori , a deep fried Indian bread made from the whole wheat flour, spinach puree and some flavorful Indian spices.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients

Wheat flour - 1 cup

Rava - 1 tsp 
Oil - 1 tsp
Salt - 1/4 tsp

Spinach - 1 cup( tightly packed)

Green chili - 1 

Ginger - 1/4 inch piece

Cumin seed - 1/4 tsp
Oil - for frying

Procedure

First let's make spinach puree. Take the spinach and add into the boiling water and let it boil for a min or until it's all wilted. 

Drain the spinach and let it cool a bit. Transfer the spinach into a mixie jar  and then add the green chili, ginger and cumin seed and grind them into smooth puree.

In a large bowl, add the wheat flour, rava and salt. Mix it all together well. 

Next add the oil and the spinach puree, incorporate the spinach puree into the flour. 

Add some water into the mixie jar and use that water to make a soft and pliable dough. Let it rest for 15 mins.

Make about 12 or 13 small balls out of the dough. Roll each dough into thick disk using the rolling pin. 

Heat the oil for deep frying and then add one rolled dough at a time. Gently press the dough with a slotted spoon, it will puff up beautifully. Then flip it over the other side and cook it for about 30 secs. 

Remove from the oil and drain it on tissue paper. Tasty Palak Poori is ready to serve !

Related : How to make Potato Masala / Poori Kizhangu

Notes:

• Use baby spinach for vibrant looking poori.
• Don't add any water while grinding the spinach. 

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Spinach Chapathi | Palak Roti | Green Roti

Palak Roti/ Spinach Chapathi, a healthy and tasty indian flat bread made from wheat flour and spinach puree. I got inspired from the green tortilla wraps available in the store and started to make this roti/chapathi whenever i had excess of spinach which were about to expiry soon and now it's became one of the regular dish in my kitchen.

This rotis are  so vibrant, appealing and at the same time it's healthy and quick to make. Instead of serving this with curry, you can use this as wraps too. Here today, i have served this with veg kadai curry, but i had tried using them as wraps with panner/veg stuffing, that too tastes delicious and also it makes the best lunch box recipe. 

In the recent instagram post, i have shared this chapathi along with rajma curry  and got few dms about the recipe, so here i'm with the post. If you haven't tried the spinach chapathi/roti before, do give it a try and then just like me, you may also obsessed with this green chapathi/roti :-)

Related : How to make Roomali Roti 

Recently i read a book "The Hidden Lives of Tree" by Peter Wohlleben, in that book, the author(a german forester) explains about the communication between trees, apart from that, there are lot of other interesting facts about trees, most of them are totally new to me.

Speaking of green color, we all knew that green leaves in the tree is due to photosynthesis, in one of the chapter, the author said that all the light spectrum is not used by chlorophyll in the process of photosynthesis (converts into food) and some are wasted and the waste spectrum of light is green and that's what we see in the leaves(that's really new to me, guess that was not taught by text books in school :-)) and he mentioned that scenario like "One man trash is another man treasure". How interesting, it is !!! 

The rejected part of tree only makes the world greener and gives such a treat to our eyes. After reading that, whenever i see green leaves/color, the lines from the book automatically pops in my mind, just like when i started to write this post.

Ok, enough with the stories, but if you get your hands on that book, do read, it's really interesting. Now let's check out the recipe for this "Green" Roti/Chapathi. 

Related : How to make Ragi Roti 

Spinach Chapathi | Palak Roti

Preparation Time : 20 mins | Cooking Time : 15 mins | Makes : 8-10  
Recipe Category: Curry | Recipe Cuisine: Indian
Chapathi, Green Roti, Healthy, Roti, Spinach, Palak Palak Roti/ Spinach Chapathi, a healthy and tasty indian flat bread made from wheat flour and spinach puree.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Wheat flour - 2 cups
Spinach - 1 cup(tightly packed)
Green Chili - 1 
Cumin seed - 1/2 tsp
Salt to taste
Water as needed

Procedure

First let's blanch the spinach, bring a pot of water into boil and add the spinach, let it sit for 30- 40 secs.

Next immediately drain the spinach and run it under cold for 2 mins. Put the spinach into the mixer/blender jar along with green chili & cumin seeds, grind into smooth puree.

Take the wheat flour in a bowl, add enough salt, mix it well and then add the spinach puree.

Add little water in the mixie/blender jar, swirl it to remove the sticking puree to the jar and add into the flour and mix it well. If needed add more water and make a smooth,pilable dough.Let it rest for 10-15 mins.

Divide the dough into equal parts and roll them into smooth balls.Dust the working surface with flour and using rolling pin spread the dough into thin sheet.

Heat the tava and grease the tava with oil, place the rolled thin sheet on the tava and cook for 30-40 secs on one side, when you see the bubbles on the top, flip into other side and cook till the brown spots occurs. It may take another 30-40 secs.

Tasty, healthy & vibrant Spinach chapathi/ Palak Roti is ready.Serve it with you favorite curry. We had it with Kadai Vegetables.

Related : How to make Pol Roti/Srilankan Coconut Roti 

Related : How to make Spinach Murukku/ Palak Chakli

Notes:

• I have used baby spinach here, but you can use regular spinach too.
• Don't let the spinach in hot water for longer time, otherwise it loses the vibrant green color.
• The tava should be hot for soft and vibrant chapathi. For each chapathi, it shouldn't take more than 1&1/2 mins to cook.
• Without green chili also, you can make this chapathi.
• Cumin gives nice flavor to the chapathi but that also optional.
• The dough should be soft and pilable for soft chapathi. 
• With the same dough, you can make phulka too, refer here to make phulka.
  

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Spinach Murukku, a delicious and colorful snack made from the rice flour and spinach puree. Last diwali itself, i got this idea of using spinach puree in murukku dough from the fellow blogger friends.It's been in my mind since, at last, few days back gave it a try and i was amazed by how colorful it looks and at the same time it's super crunchy and delicious. For this murukku recipe, i have used my favorite, fool proof "pottukadalai murukku recipe " as base, in that instead of plain water, i used the spinach puree to make the dough.

While making this murukku, I noticed a few things to take care of to get that beautiful  green color!! 

• First, the spinach should be fresh and green, so I have used baby spinach, it has a bright green color than the regular spinach which is darker in color. 
• Second, cook it in medium flame and remove from the oil immediately when the "shh" sounds stops and there are no more bubbles around the murukku. If you cook past this stage, then it becomes brownish green, my first batch turned out like that,so speaking from experience here !! 
• Third, puree the spinach with less water, if it needs more liquid to make the dough, you can always add more water, but if you puree it with more water, then you may not need all spinach puree for making the dough, that means less spinach in the dough and the color also not as green as we wanted.

Here are some basic FAQ about murukku 

Why did my murukku break into oil ?

If the dough doesn't have enough moisture in it, the murukku breaks easily in the oil and also it breaks while squeezing the dough. So add a little more water in the dough.

Why is my murukku hard?

It doesn't have enough fat in it. Butter used in the murukku helps to keep the murukku crispy and as light.

Does the murukku burst in the oil?

Chances are there!!

1.  If the dry ingredients like rice flour and any other flour used in the recipe has any big granules. So make sure to sieve all the flour once before making dough
2. Once all the dough is squeezed, don't tempt to roll the left over dough into seedai and fry. It has the chance to burst.

Ok, hope i have answered the most FAQ !! Now let's check on how to make these cute and vibrant spinach murukku !!

Spinach Murukku | Palak Chakli | Murukku Recipe

Preparation Time : 1 hr | Cooking Time : 20 mins | Makes : 22-25 
Recipe Category: Snack | Recipe Cuisine: Indian
Spinach Murukku, Green Murukku,Keerai Murukku,Palak Murukku,Palak Chakli,Chakli recipe Spinach Murukku, a delicious and colorful snack made from the rice flour and spinach puree.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Rice flour - 1/2 cup heaped
Pottukadalai/daliya/roasted gram powder - 2 tbsp
Butter - 2 tsp
Spinach - 1/2 cup(tightly packed)
Sesame seed - 1 tsp
Salt - to taste
Oil - for frying
Water - as needed

Procedure

First measure & take the spinach, add into the blender along with 2 to 3 tbsp of water and grind into smooth paste. Keep it aside until use.

In a bowl, add rice flour, roasted gram powder, sesame seed and salt, give it a good mix, then add the butter.

Mix the butter with the flour well, then add the spinach puree, if needed add more water and make a smooth dough.

Use the star shape disc in the murukku press and fill it with dough and squeeze the dough as concentric circle in the back of the laddle.

Heat the oil for frying, then add the dough gently into the oil and fry till the "shh" sound stops.

Drain the murukku from the oil and place it on the tissue paper. Once it's completely cooled, store it in air tight container.

Tasty and crispy Spinach Murukku is ready. For more festive sweets and snacks, check out my collections

Related : How to make Butter Murukku

Notes:

• You can use black sesame seed instead of white sesame seed too.
• Cook the murukku in medium flame and also remove them once the sound "shh" stops.
  

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Keerai Kootu | Spinach dal | Palak Dal | Palak Kootu

Keerai Kootu,an easy and healthy accompaniment made with any greens and dal.For this recipe, you can use whatever the greens you like, here today i have prepared this keerai kootu with spinach.

This keerai kootu is almost similar to the accompaniment served in restaurant along with meals.If you had meals in any restaurant at Tamilnadu, you might knew what i'm talking about.To be honest, I was not a big fan of any accompaniment that served with meals in restaurants, for that fact any meals at all. 

But a few years ago, when we were travelling from Bangalore to Tirunelveli, we stopped for lunch at the restaurant(forgot the name) nearby Thirumangalam toll gate at around 3 PM, we both were extremely hungry, so i too ordered meals on that day, normally i stick with tiffin items in restaurant. But i was glad that i ordered meals on that day, it was so good and particularly i liked this keerai kootu from their full meals.

Later i tried this keerai kootu with what i had remembered from that day and it turned out super delicious and it became a staple accompaniment in our home.Recently i noticed that i didn't post about this, so a few days before i had tried with spinach for the first time and we like it so much and now i'm here with the post.

Keerai Kootu

Preparation Time : 5 mins | Cooking Time : 20 mins | Serves : 2 
Recipe Category: accompaniment | Recipe Cuisine: Indian
Keerai Koootu, Spinach Dal, Palak Keerai Kootu, Palak dal, Palak Kootu Keerai Kootu,an easy and healthy accompaniment made with any greens and dal.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Spinach - 2  cup tightly packed
Moong dal - 1/4 cup
Chana dal - 1 tbsp
Onion (small) - 1/2
Tomato(small)  - 1
Turmeric powder - 1/4 tsp
Red chili powder - 1/2 tsp
Asafoedita powder - 1/4 tsp
Salt - to taste
Oil - 1/2 tsp
To Temper
Oil - 1/2 tsp
Mustard & urad dal -1/2 tsp
Red chili - 1 

Procedure

In a pressure cooker,add the washed moong dal , asafoedita  powder & water . Then in the small bowl, add chana dal with 1/4 cup of water and place it in the pressure cooker and cook it for three whistle.

Once the pressure is automatically released from the pressure cooker, open it & keep it aside until use. Chop the onions and tomato into small pieces and roughly chop the spinach.Heat a kadai with oil.

Add the onions and saute till it transparent,then add the tomatoes and cook till the tomatoes are soft.

Then add the spinach and saute till it shrinks, then add the spices (turmeric & red chili powder) & salt.

Mash the moong dal with laddle and add into the spinach, then add the chana dal.

Mix it well, if needed add water and bring to boil for few minutes.In the meantime, temper the ingredients listed under "To Temper" & add into the spinach dal and switch off the flame.

That's it , Keerai Kootu is ready to serve.

Related: How to make Spinach Masiyal

Notes:

• Pressure cooking both the dal together works better for me, by the time, moong dal is mashed, the chana was softly cooked yet retain its shape,the way i liked it.
• Instead of pressure cooking chana dal, you can soak it for 1/2 hr and then cook it in kadai for 10 mins before adding spinach.
• If you wish, add few chopped garlic along with onions, sometimes i do and sometimes i don't.
• You can make this with moong dal alone too.
  

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