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Servings 20 puris


  • 100g spinach
  • 3 cups hot boiling water for blanching
  • 2 cups cold water
  • 1 inch ginger
  • 1 green chilli
  • 2 cups whole wheat flour
  • 1 tsp salt (or more, as per taste)
  • 1 tbsp oil, for the dough
  • 1 pinch asafoetida
  • 1 tsp carom seeds
  • oil for frying, as required


  • Rinse spinach leaves and blanch in boiling water for a minute. Remove the leaves with tongs and place in cold water again for a minute to retain it’s beautiful green colour.
  • Now blend the leaves with chilli and ginger to make a smooth paste without adding too much water.
  • Combine whole wheat flour,carom seeds,asafoetida & salt,oil,spinach puree & make a semi soft dough adding water as required. Cover & leave aside for at least 15 minutes.
  • Divide the dough in small balls & gently roll to a 4 or 5 inches poori with a rolling pin.
  • Fry in medium hot oil until the puris puff up, turn over & fry the other side. If it is fried for too long, you’ll lose the green colour. Place the puris on a kitchen towel to drain the excess oil.
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