Spinach Poori Recipe – Authentic Indian Whole Wheat Flatbread

Last Updated on 2 months by Neha Deshmukh

Spinach Poori Recipe – Authentic Indian Whole Wheat Flatbread

Hey everyone! If you’re anything like me, you’re always looking for ways to sneak a little extra goodness into your meals. And honestly, what’s better than a fluffy, warm poori? Today, I’m sharing my family’s favorite spinach poori recipe – a vibrant twist on a classic Indian flatbread that’s surprisingly easy to make. I first made these when trying to get my kids to eat more greens, and they were a hit! You won’t even taste the spinach, promise.

Why You’ll Love This Recipe

These aren’t just any pooris. They’re light, flaky, and packed with the goodness of spinach. They’re perfect for a quick weeknight dinner, a festive brunch, or even a satisfying snack. Plus, they’re a fantastic way to introduce a little more green into your diet without sacrificing flavor. Trust me, once you try these, you’ll be making them again and again!

Ingredients

Here’s what you’ll need to whip up a batch of these delicious spinach pooris:

• 2 cup whole wheat flour / atta (approx. 240g)
• 2 cup packed spinach leaves (approx. 60g)
• 1 cup water (240ml)
• 1 teaspoon salt (approx. 6g)
• 1 teaspoon ajwain / carom seeds (approx. 5g)
• 1 tablespoon garam masala powder (approx. 15g)
• 2 cup sunflower / grape seed oil (480ml) – for frying

Ingredient Notes

Let’s talk ingredients! Getting the right ones makes all the difference.

• Whole Wheat Flour / Atta: This is the heart of our poori. Atta gives it that lovely, rustic flavor and texture. You can find it at most Indian grocery stores, or online.
• Spinach: Fresh spinach is best, but frozen works in a pinch (see FAQs!). Make sure to pack it tightly when measuring.
• Ajwain / Carom Seeds: These little seeds aren’t just for flavor! They aid digestion and add a lovely aroma. If you can’t find them, see the FAQs for substitution ideas.
• Garam Masala: This spice blend is a cornerstone of Indian cooking. Every family has their own blend! North Indian blends tend to be warmer with cinnamon and cloves, while South Indian blends might include curry leaves and peppercorns. Feel free to use your favorite!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, blend the spinach with 1 cup of water into a smooth puree. Set this aside.
2. In a large mixing bowl, combine the whole wheat flour, spinach puree, salt, ajwain, and garam masala.
3. Gradually add the remaining water, mixing as you go, until a soft, non-sticky dough forms. Don’t add all the water at once – you might not need it all!
4. Cover the dough and let it rest for about 15 minutes. This allows the gluten to relax, making the pooris softer.
5. Divide the dough into 10 equal balls.
6. Flatten each ball into a disc, then use a little oil on your fingers to roll it out into a 5-inch circle. A little oil prevents sticking!
7. Heat the oil in a deep pan over medium-high heat. To test if it’s ready, drop a tiny piece of dough into the oil – it should rise to the surface immediately.
8. Gently slide one poori into the hot oil. Using a slotted spoon, gently press down on the poori to help it puff up.
9. Fry for a few seconds on each side until golden brown and puffed.
10. Drain the fried pooris on paper towels to remove excess oil.
11. Serve immediately!

Expert Tips

• Don’t overwork the dough: Overworking makes the pooris tough.
• Hot oil is key: If the oil isn’t hot enough, the pooris will absorb too much oil and won’t puff up.
• Gentle pressing: Pressing gently with the slotted spoon helps the poori puff up without breaking.
• Fry one at a time: This ensures even cooking and prevents overcrowding the pan.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already naturally vegan! Just ensure your oil is plant-based.
• Gluten-Free Adaptation: Try using a gluten-free atta blend or a mix of rice flour and tapioca starch. You might need to adjust the water quantity.
• Spice Level Adjustment: Add a pinch of red chili powder to the dough for a little heat. My friend, Priya, loves adding a dash of cayenne pepper!
• Festival Adaptations: These are perfect for festivals like Holi and Navratri. During Navratri, you can enjoy them with sabudana (tapioca pearl) curry.

Serving Suggestions

Spinach pooris are incredibly versatile! Here are a few of my favorite ways to serve them:

• With a side of creamy yogurt.
• Paired with a tangy chutney (mint-coriander or mango chutney are amazing!).
• Served alongside a flavorful potato curry (aloo sabzi).
• Enjoyed with chole (chickpea curry) for a hearty meal.

Storage Instructions

Pooris are best enjoyed fresh, but you can store leftovers in an airtight container at room temperature for a day. They will lose some of their crispness, but you can reheat them briefly in a pan or oven to revive them.

FAQs

1. What is the best way to get the pooris to puff up perfectly?

Hot oil and gentle pressing are your best friends! Make sure the oil is hot enough (test with a tiny piece of dough) and gently press down on the poori with a slotted spoon while frying.

2. Can I use frozen spinach for this recipe? If so, how should I prepare it?

Yes, you can! Thaw the frozen spinach completely and squeeze out as much excess water as possible before blending it into a puree.

3. What is ajwain and can I substitute it with anything else?

Ajwain is a carom seed with a unique, slightly bitter flavor. If you can’t find it, you can substitute with a pinch of fennel seeds or cumin seeds, but the flavor won’t be exactly the same.

4. How can I make the dough ahead of time?

Absolutely! You can make the dough a few hours in advance and store it covered in the refrigerator. Bring it to room temperature before rolling out.

5. What are some good chutney options to serve with spinach poori?

Mint-coriander chutney, mango chutney, and tamarind chutney are all fantastic choices! I personally love a spicy garlic chutney with my pooris.