Palak Puri Recipe, Spinach Puri

Updated on December 27, 2025 by Raks Anand 70 Comments

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Palak puri is a vibrant, Indian deep fried bread made with wheat flour, spinach puree giving it a natural green colour. Crisp on the outside, soft inside, these puris are flavourful with ajwain, mildly spices and perfect for kids when they want something different from regular poori.

Palak puri is a wonderful breakfast idea, especially for lunch box or weekends.

Check out my Aloo matar gravy and rasawala aloo recipe in this website.

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Palak Puri Ingredients
Step by step images
Top tips
Substitutions & Variations
My notes
FAQ
Boondi Raita Recipe
Method:
Recipe card

This is also a recipe I learnt from my friend Sangeeta. Really easy to prepare.

Why you'll love this recipe

Naturally colourful
Easy handling
Great way to include greens, you can use the same base to make palak roti too.
Kids friendly, lunch box friendly too

Palak Puri Ingredients

Palak - Indian Spinach - Fresh leaves gives colour, flavour
Wheat flour - For base of the puri
Green chillies - Add gentle heat without overpowering spinach flavour
Ajwain (Carom seeds) - Aids digestion and enhances flavour
Salt

For quantities, please check my recipe card below.

Step by step images

Let's see how to make palak puri.

Clean palak leaves firstly, I remove the thick stem, it's optional though.

2. After that, chop roughly.

Heat a pan and add chopped palak leaves.

4. Cook until it shrinks in volume, just about a minute in medium flame.

Grind it with green chillies.

6. Then add it to a bowl with wheat flour, salt, ajwain and the ground puree.

Mix to make a dough. Add water as needed.

8. Keep aside for 10 minutes minimum and knead again to smoothen the dough.

Divide into equal sized balls.

10. Dust generously and spread to puri.

11. Deep fry in hot oil until both sides are cooked. Make sure oil is hot while dropping in the oil and then put in medium or low heat to avoid smoking of the oil. But ensure the temperature is maintained. Drain in paper towel and repeat to finish.

Serve palak puri with your favorite side dish like any gravy or boondi raita.

Top tips

No need to cook spinach, just saute until it shrinks. Do this with the water once you wash, which helps to retain the moisture and shrink.
For crisp poori, dough should be firm, not soft or sticky.
Regulate heat so that the colour doesn't change brown.

Substitutions & Variations

You can add a piece of ginger and skip ajwain if you are not a big fan of the flavour.

Use baby spinach or mature spinach that is not Indian palak.

My notes

I like to saute the spinach so that it is not too overpowering flavor in the puri.

I take out the stalks, but you can use it if you do not want to go that extra step.

If the oil temperature is too hot, the colour of the puri also turns dull. You should regulate the heat to keep it just right to puff.

If the oil temperature is less, it will not puff or become oily too. Too much water content in the dough also leads to oily puris.

Storage

You can refrigerate the dough and use within next day. The colour gets a bit dull, but not too much. Just oil the surface of the dough and cling wrap and store in an airtight container.

FAQ

Can I skip frying and make this like a chapati?

Yes, the same dough works well for palak roti or palak chapati.

Boondi Raita Recipe

Ingredients

Kara boondhi(I used Haldiram's)	1 cup
Curd	½ cup
Asafetida	¼ tsp
Red chilli powder	¼ tsp
coriander leaves	for garnishing
Mustard (optional)	½ tsp
Oil(optional)	1 tsp
salt & water	as needed

Method:

Soak the boondi in lukewarm water for 15 minutes.(till the boondhis blow up..I.e.. till they are soft)
Mix salt, asafoetida in curd,temper if desired.
Mix the soaked boondis gently in the curd. Now it's ready! Is it not cool? But tastes like heaven.

Recipe card

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5 from 6 votes