Spinach Puri Recipe – Whole Wheat Flatbread with Cumin & Ginger

Last Updated on 5 months ago by Neha Deshmukh

Spinach Puri Recipe – Whole Wheat Flatbread with Cumin & 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 honestly, these Spinach Puris are perfect for that. They’re fluffy, flavorful, and a vibrant green that just screams healthy (even if we’re frying them – shhh!). 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. The spinach adds a subtle earthy flavor and a beautiful color, making them a delightful change from the usual. Plus, using whole wheat flour gives them a lovely texture and a boost of fiber. They’re surprisingly easy to make, and the aroma of cumin and ginger frying is just heavenly. Trust me, your kitchen will smell amazing!

Ingredients

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

• 0.5 cup blanched spinach (about 85g)
• 1 teaspoon cumin seeds (about 5g)
• 1 inch ginger, roughly chopped
• 1.5 cups whole wheat flour (about 190g)
• 2 tablespoons oil (about 30ml)
• Salt to taste
• Oil for deep-frying

Ingredient Notes

Let’s talk ingredients for a sec! Using whole wheat flour (atta) is key here – it gives the puris a lovely nutty flavor and a slightly rustic texture. Don’t worry, they still puff up beautifully!

Cumin seeds are a must. They add such a warm, earthy aroma. I like to lightly dry roast mine before grinding for an even more intense flavor.

And the spinach? We’re using blanched spinach to really concentrate the color and flavor. Don’t skip this step! It makes all the difference. Blanching briefly in hot water helps retain that vibrant green and makes it easier to puree.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, we’ll make the spinach puree. Simply blend the blanched spinach, cumin seeds, and ginger in a blender until you have a smooth, vibrant green paste. Add a splash of water if needed to get things moving.
2. In a mixing bowl, combine the whole wheat flour and salt. Add the 2 tablespoons of oil and rub it into the flour with your fingertips until it resembles breadcrumbs. This helps create a flaky texture.
3. Now, gradually add the spinach puree to the flour mixture. Start kneading! It will take a little effort, but keep going until you have a stiff dough.
4. Once the dough comes together, apply a little oil all over it. This prevents it from drying out. Cover and let it rest for at least 30 minutes. This resting time is important – it allows the gluten to relax, making the puris easier to roll.
5. Divide the dough into three equal logs. Cut each log into roughly 1-inch pieces. Roll each piece into a 5-inch diameter round. Don’t worry if they’re not perfect circles!
6. Heat oil in a pan over medium-high heat. Gently slide a puri into the hot oil. Press down very gently with a spatula to help it puff up. Fry until golden brown and crispy on both sides.
7. Drain the fried puris on a kitchen towel to remove any excess oil. Serve immediately!

Expert Tips

• Don’t overcrowd the pan. Fry the puris in batches to maintain the oil temperature.
• The oil needs to be hot enough! If it’s not, the puris will absorb too much oil and won’t puff up.
• Gentle pressure is key. Pressing too hard will prevent the puri from puffing.
• Resting the dough is crucial. Don’t skip this step!

Variations

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

• Vegan Adaptation: This recipe is already pretty close to vegan! Just ensure the oil you use is plant-based.
• Gluten-Free Adaptation: Try using a gluten-free flour blend designed for roti or chapati. You might need to adjust the amount of liquid slightly.
• Spice Level: Add a chopped green chili to the spinach puree for a little kick. My friend, Priya, loves adding a pinch of red chili powder too!
• Festival Adaptations: These are fantastic for festivals like Holi or Navratri. They’re a colorful and delicious addition to any festive spread.

Serving Suggestions

These Spinach Puris are incredibly versatile. They’re amazing with:

• Your favorite chana masala or aloo ki sabzi (potato curry).
• A simple yogurt dip.
• A tangy mango chutney.
• Even just a cup of chai!

Storage Instructions

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

FAQs

Let’s answer some common questions:

• What is the best way to blanch spinach for this recipe? Simply drop the spinach into boiling water for 30-60 seconds, then immediately transfer it to an ice bath to stop the cooking process.
• Can I use frozen spinach instead of fresh? You can, but make sure to thaw it completely and squeeze out all the excess water before pureeing. The color might not be as vibrant.
• How do I get the puris to puff up properly? Make sure the oil is hot enough, don’t overcrowd the pan, and press gently with a spatula.
• What is the ideal consistency of the dough? The dough should be stiff and not sticky. If it’s too sticky, add a little more flour.
• Can this dough be made ahead of time? Absolutely! You can make the dough a day in advance and store it in the refrigerator. Just bring it to room temperature before rolling.

Enjoy making these Spinach Puris! I hope they become a regular in your kitchen, just like they are in mine. Happy cooking!