Madhya Pradesh Palak Puri Spinach Fried Bread

Method

1. 1

   Blanch and puree the spinach: Boil the washed spinach for 2 minutes. Drain immediately. Run cold water over it to stop cooking and preserve the bright green colour. Squeeze firmly to remove all water. Blend with the green chilli in a mixer with minimal water to a smooth, bright green puree. You should have about 1/2 cup of spinach puree.

2. 2

   Make the dough: In a wide bowl combine wheat flour, ajwain, cumin seeds, salt and 1 tbsp oil. Mix oil into flour with fingertips until crumbly. Add the spinach-green chilli puree and ginger paste. Mix together.

3. 3

   Adjust with water: The spinach puree provides most of the moisture. Add water only if the dough is still dry — 1 to 2 tbsp at most. Knead for 5 to 6 minutes until a smooth, slightly firm dough forms. The dough should be bright green.

4. 4

   Rest the dough: Cover with a damp cloth. Rest for 15 minutes.

5. 5

   Divide into balls: Divide the rested dough into 12 to 14 equal balls.

6. 6

   Roll each puri: On a lightly oiled surface, roll each ball into a round about 10 to 11 cm in diameter and about 2 to 3 mm thick — uniform thickness is important for even puffing.

7. 7

   Heat oil: Pour oil to 5 cm depth in a heavy kadai. Heat on medium-high. Test: a small piece of dough should rise within 2 seconds.

8. 8

   Fry the puri: Slide one puri into the hot oil. Press lightly in the centre with the back of a slotted spoon — it will puff within 5 to 8 seconds. Fry 30 seconds on the first side until light golden. Flip. Fry 30 seconds more.

9. 9

   Drain: Remove with a slotted spoon. Drain on paper towels. The puri should be bright green-golden and puffed.

10. 10

    Serve: Serve hot with aloo sabzi (potato curry with cumin, coriander and mustard seeds) and a small bowl of yogurt.

11. 11

    Note: Palak Puri is popular across the Malwa plateau and the Vindhya belt of Madhya Pradesh as a weekend and festival breakfast. The spinach in the dough adds not just nutrition but also keeps the puri softer for longer compared to plain flour puri. In MP, this is also made for special occasions as the green colour is considered auspicious.