Aloo Palak Paratha

Aloo Palak Paratha is tasty, healthy and filling. The dough is mixed with spinach puree and filled with a potato filling. It makes a good breakfast option.

Course Breakfast, brunch, dinner ideas, lunch

Cuisine north indian

Keyword paratha variety, spinach and potato paratha, stuffed paratha

Prep Time 20

Cook Time 40

Total Time 1

Equipment

wide bowl, rolling board, rolling pin, small bowl,

Ingredients

For the dough:

2 cup wheat flour
150 grams spinach
1/2 teaspoon ghee
1/2 teaspoon salt
water

For the stuffing:

7 medium sized potato 400 grams
3/4 teaspoon chilli powder
1/2 teaspoon chat masala
salt to taste
2 green chilli
1 inch ginger

Instructions

To make the dough :

Remove the stalk of the spinach leaves. Wash them thoroughly, cut and blanch. Make a paste of it.
In a wide bow, take wheat flour, add ghee, salt and spinach puree to it.
Mix it thoroughly.
Use small quantity of water and make a stiff dough.
Cover it with a muslin cloth and keep it aside for ten minutes.

To make the stuffing:

Boil the potatoes in a pressure cooker for two whistles.
Grind green chilli and ginger together.
Once the pressure releases by itself, peel the potatoes and mash them
Add chilli powder, salt, chat masala and the ginger chilli paste to it.
Mix and keep it aside.

To make parathas:

Heat a skillet.
Take a small ball of the dough. Roll it into a small circle.
Take a small ball of the filling, put it the centre, seal the edges together and flatten it slowly between the palms.
Using a little flour, roll it gently to a small paratha.
Put it on the skillet. After a few seconds, turn it to the other side and brush some oil over it.
Flip it and now smear oil on the reverse side.
Once it is golden in colour, pput a little ghee and remove it.
Serve it with pickle and curd.

Notes

Incase, you need it spicier, add another half teaspoon of chilli powder.
Using of ghee for roasting is optional, but it gives a good taste.