- Bring a pot of water to a boil and blanch spinach for 2 minutes until wilted.
- Drain spinach and immediately transfer to a bowl of ice water for 2 minutes to retain color.
- Blend spinach, ginger, and green chili into a smooth puree, adding a tablespoon or two of water if needed to help it blend.
- Mix whole wheat flour, ajwain, and salt in a bowl.
- Add spinach puree to the flour mixture and combine with your hands.
- Incorporate oil into the dough and knead until smooth and elastic, adding water gradually if needed.
- Cover dough with a damp cloth and let rest for at least 30 minutes.
- Divide dough into 18 equal portions (25-27g each) while heating oil for frying.
- Roll each portion into a 4-inch circle, keeping rolled puris covered with a damp cloth or plastic wrap to prevent drying.
- Fry puris in hot oil, pressing gently with a spatula to encourage puffing.
- Flip puris until golden brown and crispy on both sides, then drain on paper towels.
- Calories:220 kcal25%
- Energy:920 kJ22%
- Protein:4 g28%
- Carbohydrates:30 mg40%
- Sugar:2 mg8%
- Salt:200 g25%
- Fat:8 g20%
Last Updated on 2 months by Neha Deshmukh
Spinach Puri Recipe – Whole Wheat Flatbread with Ajwain & Ginger
Hey everyone! If you’re anything like me, you’re always looking for ways to sneak a little extra goodness into your meals. And let me tell you, these Spinach Puris are the way to do it! They’re crispy, flavorful, and a fantastic way to enjoy the health benefits of spinach in a totally unexpected way. I first made these when I was trying to get my kids to eat more greens, and they were surprisingly a hit! Let’s get cooking, shall we?
Why You’ll Love This Recipe
These aren’t your average puris. We’re packing in a whole bunch of spinach, along with warming ginger, a touch of chili, and the digestive magic of ajwain. They’re perfect as a snack, a side dish with your favorite curry, or even a light meal on their own. Plus, they’re made with whole wheat flour, making them a healthier alternative to traditional maida-based puris.
Ingredients
Here’s what you’ll need to make these delightful Spinach Puris:
- 225 grams spinach
- 1 inch ginger
- ½ green chili (adjust to your spice preference!)
- 2 cups atta (whole wheat flour)
- ½ teaspoon ajwain (carom seeds)
- ½ teaspoon salt
- 1 tablespoon avocado oil
- 1-2 tablespoons water (as needed)
- Oil for frying
Ingredient Notes
Let’s talk ingredients! A few little tips from my kitchen to yours:
Spinach: Choosing the Best Greens
Fresh spinach is best, of course! Look for vibrant green leaves that aren’t wilted or bruised. Baby spinach works wonderfully too, it’s a little more tender.
Atta (Whole Wheat Flour): Nutritional Benefits & Alternatives
Atta is the star here, giving us that lovely whole wheat flavor and a good dose of fiber. If you don’t have atta, you could use a good quality whole wheat pastry flour, but the texture will be slightly different.
Ajwain (Carom Seeds): Digestive Properties & Flavor Profile
Ajwain isn’t just about flavor; it’s fantastic for digestion! It has a slightly peppery, thyme-like taste that complements the spinach beautifully. Don’t skip it if you can help it!
Ginger & Green Chili: Regional Variations in Spice Levels
I love a little kick, but feel free to adjust the green chili to your liking. Some families in my region use a milder chili, while others go for a fiery flavor. It’s all about personal preference!
Avocado Oil: Health Benefits & Substitution Options
I prefer avocado oil for its health benefits and neutral flavor, but any neutral oil like sunflower or canola oil will work just fine in the dough.
Step-By-Step Instructions
Alright, let’s get down to business!
- First, bring a pot of water to a light boil and blanch the spinach for about 2 minutes, until it’s wilted. This helps retain that beautiful green color.
- Immediately drain the spinach and transfer it to a bowl of cold water for another 2 minutes. This stops the cooking process and keeps the color vibrant.
- Now, blend the blanched spinach, ginger, and green chili into a smooth puree. Don’t add any water – the spinach has enough moisture!
- In a large bowl, mix the atta, ajwain, and salt.
- Add the spinach puree to the flour mixture and start combining it with your hands. It will seem a little green at first, but that’s exactly what we want!
- Incorporate the avocado oil into the dough. Now, knead, knead, knead! Add water, a tablespoon at a time, if needed, until you have a tight, smooth dough.
- Cover the dough with a damp cloth and let it rest for at least 20 minutes. This allows the gluten to relax, making the puris easier to roll.
- While the dough rests, heat the oil for frying. Divide the dough into 18 equal portions (about 25-27g each).
- Roll each portion into a 4-inch circle. Keep the rolled puris covered with a damp cloth to prevent them from drying out.
- Carefully fry the puris in hot oil, pressing gently with a spatula to encourage them to puff up.
- Flip them over and fry until they’re golden brown on both sides. Drain on paper towels and enjoy!
Expert Tips
A few little secrets to help you nail this recipe:
Achieving the Perfect Puff
Hot oil and gentle pressure are key! Don’t overcrowd the pan, and make sure the oil is hot enough before adding the puris.
Working with the Dough: Consistency is Key
The dough should be firm and not sticky. If it’s too sticky, add a little more atta. If it’s too dry, add a tiny bit of water.
Oil Temperature: The Secret to Crispy Puris
The oil should be hot enough that a tiny piece of dough dropped in sizzles and rises to the surface immediately.
Preventing Puris from Absorbing Oil
Don’t fry at too low a temperature, and don’t overcrowd the pan.
Variations
Let’s get creative!
Vegan Spinach Puri
This recipe is already vegan! Just double-check your oil is vegan-friendly.
Gluten-Free Spinach Puri (Alternative Flour Blend)
For a gluten-free version, try a blend of rice flour, potato starch, and tapioca starch. You might need to adjust the water content. My friend, who’s gluten-free, swears by this blend!
Spice Level Adjustment: Mild to Spicy
Reduce or omit the green chili for a milder flavor. You can also add a pinch of red chili powder for extra heat.
Festival Adaptations: Holi & Diwali Special
These are fantastic for festivals! During Holi, they’re a fun snack to enjoy with colorful drinks. For Diwali, they make a lovely addition to your festive spread.
Serving Suggestions
These Spinach Puris are incredibly versatile. Serve them with:
- Your favorite dal or curry
- A side of yogurt or raita
- A spicy pickle
- As a snack with a cup of chai
Storage Instructions
Leftover puris are best enjoyed fresh, but you can store them in an airtight container at room temperature for up to 2 days. They might lose a little of their crispness, but they’ll still be delicious!
FAQs
Got questions? I’ve got answers!
What is the best way to knead the dough for spinach puri?
Knead the dough vigorously for about 5-7 minutes until it becomes smooth and elastic. Adding a little oil while kneading helps.
Can I make the dough ahead of time? If so, how should I store it?
Yes, you can! Make the dough and store it in an airtight container in the refrigerator for up to 24 hours. Bring it to room temperature before rolling.
What oil is best for frying puris to achieve a light and crispy texture?
Neutral oils like avocado, sunflower, or canola oil work best. Avoid oils with strong flavors.
My puris didn’t puff up. What went wrong?
The oil wasn’t hot enough, the dough was too thick, or you overcrowded the pan.
Can I use frozen spinach for this recipe? What adjustments should I make?
Yes, you can! Thaw the frozen spinach completely and squeeze out any excess water before blending.
How can I adjust the green chili amount for a milder flavor?
Start with a very small amount of green chili or omit it altogether. You can always add more later, but you can’t take it away!
Neha Deshmukh
Neha holds a B.A. in History with a focus on Indian and world history, including ancient, medieval, and modern periods. At RecipesOfIndia.org — the world’s largest database of Indian recipes — she combines her love for food and history by exploring how India’s past has shaped its culinary traditions.
