Aloo Palak Paratha
Here’s a recipe of an Indian flatbread that combines the goodness of both Potatoes (aloo) and Spinach (palak). A variation of the Palak Paratha, this Aloo Palak Paratha is a great way to include these fresh greens in your diet. More so, when it’s the season. The recipe is super easy to make and results in delicious parathas perfect for a breakfast or brunch meal.
Aloo Palak Paratha
When it’s the winter season and the market is flooded with fresh greens including spinach leaves, get it for sure because you can pair it with the humble potatoes and make this simple yet lovely Aloo Palak Paratha.
Just a few more ingredients added, and you get a flatbread that’s just perfect to kickstart the day with.
In this Aloo Palak Paratha recipe that was shared by a friend, I have kneaded the dough with mashed potatoes, spinach puree and some spices.
Another way to make it is to just knead the dough with the spinach puree and then add the mashed spiced potatoes stuffing in the parathas, similar the way Aloo Paratha is made.
I have shared the process of stuffed parathas in this Aloo Paratha recipe. You can replace the filling to get a yummy, homestyle Paneer Paratha or Onion Paratha too.
The ground spices that I add to the dough of this Aloo Palak Paratha are cumin powder, coriander powder, red chili powder and turmeric powder. Besides these, you can also include some curd (yogurt) in this dough. But that’s completely optional.
Making stuffed parathas requires a little expertise. So, for beginners, I would suggest to use the method that I have shown in the step-by-step format here.
Once you follow it well, it will easier for you to prepare this Aloo Palak Paratha or any other paratha for that matter.
Like I mentioned already, parathas are usually eaten as breakfast and are also good in the tiffin box or for a short trip. You can serve the Aloo Palak Paratha with Lemon Pickle or mango pickle or curd (yogurt) or white butter. A cup of hot Ginger Tea will also be nice.
How to make Aloo Palak Paratha
Make Dough
1. In a mixing bowl or large plate, add 2 cups whole wheat flour, 1 cup mashed potatoes, ½ or ¾ cup spinach puree, all the ground spice powders, 1 teaspoon oil and salt.
At this point you can opt to add 1 tablespoon curd (yogurt).
2. You may not require to add water while kneading the dough. But if the dough looks dry and needs water, then add bit by bit water and knead.
Add very little water and knead to a smooth dough. Keep aside covered for 15 to 20 minutes for the dough to rest.
Make Aloo Palak Paratha
3. Make medium-sized balls from the dough and roll into 5 to 6 inch diameter round circle on a flour dusted board or work surface.
4. Fry the paratha on a hot tawa or griddle with a few teaspoons of oil or ghee till brown spots appear on both sides and they are cooked.
You can also check this step-by-step Paratha to see how parathas are made and fried with oil or ghee.
Be liberal in using ghee or oil while frying. Take care that the edges are cooked well. You can even press the paratha edges with a spatula or a paratha presser, so that they are cooked properly.
5. Serve Aloo Palak Paratha hot with Mango Pickle or curd or white butter.
Step by Step Photo Guide Above
Aloo Palak Paratha
Ingredients
- 15 to 18 spinach leaves – medium to large sized, (palak) – yields about ½ or ¾ cup of spinach puree
- 2 potatoes – medium -sized, peeled, boiled and mashed, about 1 cup of mashed potatoes
- 2 to 3 garlic – peeled, crushed or made into a paste in a mortar-pestle
- ½ teaspoon Cumin Powder
- ½ teaspoon Coriander Powder
- ½ teaspoon Red Chili Powder
- ¼ teaspoon turmeric powder
- 2 cups whole wheat flour
- 1 tablespoon yogurt (curd), optional
- 1 teaspoon oil – to be added in the dough
- salt as required
- oil or ghee as required for roasting the parathas
Instructions
Preparation
- Rinse really well and then chop the palak/spinach leaves roughly.
- Heat through 1 or 1.5 cups water in a pan. Just heat the water till it comes to a gentle boil.
- Add the palak or spinach leaves and simmer for 4 to 5 minutes on low to medium-low heat.
- Using a strainer or colander drain the spinach. Let the leaves cool.
- Puree the palak/spinach with a hand blender or in an electric blender or mixer-grinder.
- Boil or steam the potatoes till they are completely cooked and fork tender.
- When they are still warm, peel and then mash them. Set aside.
Making aloo palak paratha
- In a bowl or large plate, add all the mashed potatoes, spinach puree, spices, salt, whole wheat flour and 1 teaspoon of oil.
- Begin to knead to a smooth and pliable dough.
- You may not require adding water while kneading the dough.
- But if the dough looks dry and needs water, then add very less water knead to a smooth dough.
- Let the dough rest for 15-20 minutes. Cover the dough and set aside.
- Make medium sized balls from the dough and roll into 5 to 6 round parathas.
- Fry the paratha on a hot tawa or griddle with a few teaspoons of oil or ghee till brown spots appear on both sides and they are cooked.
- Serve Aloo Palak Paratha hot with a pickle of your choice or curd (yogurt) or butter.
Notes
- If the dough looks dry, then add very little water and knead. If the dough becomes sticky, then add some more flour and knead.
- If you use yogurt, you may not need to add any water while kneading.
- To add a little bit of spice and heat in the parathas, you can even add chopped green chilies or green chili paste to the dough.
- I have blanched the spinach and then pureed them. This helps in reducing their metallic flavor. But if you prefer, you can puree them straightaway without blanching.
Nutrition
This Aloo Palak Paratha recipe from the blog archives was first published on December 2013. It has been updated and republished on May 2024.
This is a favourite of my husband as well as mother-in-law too. Thank you Dassana for this simple and tasty recipe.
Glad to know your husband and mother-in-law enjoy the paratha. Thank you for sharing your feedback and trying the recipe.