Palak Masala Poori | How to make Palak Masala Poori

By Amrita Iyer  |  3rd Dec 2015  |  
4.5 from 2 reviews Rate It!
  • Palak Masala Poori, How to make Palak Masala Poori
Palak Masala Pooriby Amrita Iyer
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About Palak Masala Poori Recipe

I wanted to prepare a snack with 2 ingredients for a challenge. The ingredients were Spinach and Bay Leaves. As we have a lot of festivals coming our way and lots of guests would be expected, the idea of a deep fried poori instantly appealed to me and I planned out this recipe. As the challenge included Bay Leaves, I thought of preparing a Masala to be mixed into the dough for sensational tasting pooris.

Palak Masala Poori is one dish which makes its accompaniments tastier. With the right mix of flavours, Palak Masala Poori has always been everyone's favourite. This recipe by Amrita Iyer is the perfect one to try at home for your family. The Palak Masala Poori recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Palak Masala Poori is few minutes and the time taken for cooking is 30 minutes. This is recipe of Palak Masala Poori is perfect to serve 7 people. Palak Masala Poori is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Palak Masala Poori. So do try it next time and share your experience of cooking Palak Masala Poori by commenting on this page below!

Palak Masala Poori

Ingredients to make Palak Masala Poori

  • For the Poori:
  • 1 cup spinach (boiled in salted water drained and pureed)
  • 1/2 cup whole wheat flour (atta)
  • 1/2 cup all purpose flour (maida)
  • 2 tbsp semolina
  • 1 tsp salt
  • 2 tbsp oil
  • oil for frying
  • For the masala:
  • 2 bay leaves
  • 2 Black cardamom pods (badi elaichi)
  • 2 Green cardamom pods (choti elaichi)
  • 1 small stick cinnamon (dalchini)
  • 2 cloves (laung)
  • 1 tbsp fennel seeds (saunf)
  • 1 tsp salt

How to make Palak Masala Poori

  1. For the Masala: Dry roast bay leaves, black cardamom, seeds from the green cardamom pods, cloves, fennel seeds and cinnamon till the lovely aroma is released. Cool to room temperature and dry grind to a fine powder.
  2. Sieve and mix salt into the powder.
  3. For the Pooris: Take out the spinach puree in a mixing bowl. Add whole wheat flour, all purpose flour, semolina, salt and 2 tbsp oil. Add the prepared spice powder and knead into a soft dough. Keep it aside for 30 minutes.
  4. Heat oil on medium heat in a kadhai for deep frying. Make small balls out of the dough. Roll out pooris with the aid of some warm oil. When the oil is ready, fry each poori till puffed up and golden brown.
  5. Serve hot with sweet yogurt and pickle.

Reviews for Palak Masala Poori (2)

Padma I2 years ago


Suchitra Rao2 years ago


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