aloo palak paratha recipe
Print Recipe
5 from 1 vote

Aloo Palak Paratha

Aloo palak paratha is a flatbread made with mashed potatoes, spinach puree and whole wheat flour.
Prep Time40 mins
Cook Time30 mins
Total Time1 hr 10 mins
Course: breakfasts, snacks
Cuisine: north indian
Diet: vegetarian
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

  1. 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.
  2. If you use yogurt, you may not need to add any water or the spinach stock while kneading.
  3. 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.