Palak Ki Poori
5 from 1 vote
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Palak Ki Poori

Palak poori are soft deep fried circular flatbread made with a spinach and whole wheat flour dough. These palak pooris are a testament that healthy can taste delicious too!

Course Side Dish
Cuisine Indian
Keyword Bread
Prep Time 10 minutes
Total Time 10 minutes
Author Prerna Singh


  • 2 cups Whole wheat flour
  • 1 1/2 cups Spinach washed, soft stalks are fine too
  • 1/2 teaspoon Nigella seeds
  • 1 1/2 tsp Cooking Oil- 1 1/2 teaspoon extra for deep frying
  • Salt to taste
  • Water as required for kneading


  1. In a food processor, blend spinach into a puree. Can add a couple tablespoons of water if you need to, for turning the blades.
  2. Transfer whole wheat flour (or durum atta) in a large mixing bowl. Add nigella, salt, 1 1/2 teaspoon oil and mix it together. Now add spinach puree to the flour and knead for 5 minutes to form smooth dough. Add a few tablespoons of water if required. Divide into 12-15 parts. Roll into balls and set aside.

  3. Heat oil in a large wok for deep frying, to 350°F (175°C).
  4. Lightly grease rolling board with oil, just enough to prevent the dough from sticking, approx. a couple drops. Use a lightly greased rolling pin to roll dough into a flat circle about 2” (5 cm) wide. Repeat the same for all the dough balls.
  5. Drop one poori into hot oil for deep frying. Gently press the poori, with slotted spoon. Poori should puff in 8-10 seconds. Flip and cook other side for 8-10 seconds or until both sides turn golden brown.
  6. Serve hot with choice of raita and pickle.

Recipe Notes

Poori dough should be firmer than a regular roti or paratha dough. It takes a little muscle to roll a poori as the dough is not as free moving as a roti dough while rolling.

Use oil or ghee to grease the poori dough for an easy rolling. Try not to dust it with flour as dry flour will leave the poori in the oil when frying and can just leave the oil dirty and not fir for further use.

When rolling, cover the remaining dough (other than the ball you are rolling) with a damp cloth to keep it from drying.