Aloo Palak Paratha

5 from 1 vote

Aloo Palak Paratha is a whole wheat unleavened flatbread that combines the goodness of both Potatoes (aloo) and Spinach (palak). The dough is made with mashed potatoes, spinach puree, whole wheat flour, spices and seasonings. This Aloo Palak Paratha is a great way to include these fresh greens in your diet.

Prep Time40

Cook Time30

Total Time1 10

Course: Breakfast, Snacks

Cuisine: North Indian

Diet: Vegetarian

Difficulty Level: Moderate

Servings:

Calories: 488kcal

Author: Dassana Amit

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

US Customary - Metric

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