Spinach-coriander *puris* (deep-fried flatbreads) are not only delicious but also a great option for adding variety to your daily breakfast. Made with spinach purée and fresh green coriander, these *puris* are unique in their vibrant color, flavor, and aroma. The dough is prepared using whole wheat flour, semolina (*suji*), and a blend of spices, which further enhances their taste. They can be served for breakfast, packed in children’s lunchboxes, or included in lunch. Pair them with potato curry (*aloo ki sabzi*), yogurt, pickles, or chutney to elevate the experience even more.

The best part is that they can be easily prepared using common ingredients already available at home. It takes about 15 minutes for preparation and 10 minutes for frying, meaning you can have these delicious *puris* ready in just 25 minutes. The quantities mentioned are sufficient for two people. This recipe is perfect for those who enjoy incorporating something new and tasty alongside traditional dishes in their daily breakfast routine.

Ingredients for making Spinach-Coriander *Puris*

Food expert Neha Kumari suggests using one bowl of whole wheat flour, half a small bowl of finely chopped fresh coriander, and one large bowl of spinach purée. You will also need two to three teaspoons of semolina, salt to taste, a pinch of turmeric powder, red chili powder, and coriander powder. To enhance the flavor and aroma, add carom seeds (*ajwain*), fennel seeds (*saunf*), cumin seeds (*jeera*), and a pinch of asafoetida (*hing*). Additionally, include one finely crushed green chili and a little oil for kneading the dough. Use enough oil for deep-frying the *puris*.

How to prepare Spinach-Coriander *Puris*

Start by thoroughly washing the spinach and fresh coriander in clean water. Blanch the spinach in a little water, let it cool, and then blend it in a mixer to create a smooth purée. In a large mixing bowl, combine the wheat flour and semolina (sooji). Add the spinach purée, finely chopped coriander, crushed green chilies, salt, turmeric powder, red chili powder, coriander powder, carom seeds (ajwain), fennel seeds (saunf), cumin seeds, and a pinch of asafoetida (hing). Add a little oil, mix everything well, and then gradually add water as needed to knead a firm dough suitable for making *puris*.

Let the dough rest for 10 minutes.
Cover the dough and set it aside for about 10 minutes to allow it to rest and settle. Afterward, divide the dough into small portions (balls) and roll them out into *puris*. Heat oil in a deep pan (kadhai), and once the oil is sufficiently hot, fry the *puris* one by one. Fry them until they turn golden brown and crispy on both sides, then remove them onto a plate.

Enjoy them for breakfast or any meal.
Serve the prepared spinach-coriander *puris* hot, accompanied by potato curry (*aloo ki sabzi*), yogurt, green chutney, or pickles. The spinach purée gives the *puris* a natural green color, while the coriander and spices enhance their flavor. Adding semolina to the dough also improves the texture of the *puris*. You can try this simple, homemade recipe to prepare a delicious and unique breakfast or meal option.

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