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5
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Aloo Palak Paratha
Aloo palak paratha is a flatbread made with mashed potatoes, spinach puree and whole wheat flour.
Prep Time
40
minutes
mins
Cook Time
30
minutes
mins
Total Time
1
hour
hr
10
minutes
mins
Course:
Breakfast, Snacks
Cuisine:
North Indian
Servings:
2
to 3
Author:
Dassana Amit
Ingredients
15 to 18
medium to large palak leaves
(spinach) - yields approx ½ or ¾ cup spinach puree
2
medium potatoes
- peeled, boiled and mashed, approx 1 cup mashed potatoes
2 to 3
garlic
- 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
salt as required
oil
or ghee as required for frying the parathas
Instructions
preparation
Rinse and then chop the palak/spinach leaves roughly.
Boil or steam the potatoes till they are completely cooked.
When they are still warm, peel and then mash them. Keep aside.
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 4-5 minutes.
Using a strainer or colander drain the spinach.
While straining, collect the stock in which we blanched the spinach in a bowl and keep aside.
Puree the palak/spinach with a hand blender or in an electric blender.
making aloo palak paratha
In a bowl or large plate, add all the above ingredients, except for ghee/oil meant for frying.
Begin to knead to a smooth dough.
You may not require adding water while kneading the dough.
But if the dough looks dry and needs water, then add the strained stock in which we simmered the palak leaves.
Add very less stock and knead to a smooth dough. Keep aside for 15-20 minutes.
Make medium sized balls from the dough and roll into 5-6 round parathas.
Fry the paratha on a hot tava 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 pickle, curd or butter.
Notes
If the dough looks dry, then add very little spinach stock 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 or the spinach stock 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.