by Tarla Dalal
Added to 10 cookbooks
This recipe has been viewed 8517 times
Appetising and aromatic, the Spinach Puri is a vibrant green coloured snack with the goodness of spinach, and the splendid flavour of green chillies, ginger and garlic.
Since the spinach puree itself contributes a lot of moisture to bond the ingredients, the amount of water required for making the dough will be very less. So, add it carefully. If the dough gets sticky, it will become difficult to roll the puris and they will also get oily. Serve the Spinach Puris hot and fresh, with your favourite subzi .
- Combine all the ingredients in a deep bowl and knead into a stiff dough using enough water.
- Divide the dough into 20 equal portions and roll out each portion of the dough into a 75 mm. (3”) diameter circle.
- Heat the oil in a deep non-stick kadhai and deep-fry, a few puris at a time on a medium flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
- Serve immediately.
Nutrient values per puri
|Vitamin A||213.8 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.2 mg|
|Vitamin C||1 mg|
|Folic Acid||6.1 mcg|
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.