To prepare Aloo Palak Paratha, a delicious Indian flatbread made with potatoes and spinach, follow this step-by-step recipe:
Ingredients
- For the Dough:
- 2 cups whole wheat flour
- 1 teaspoon oil
- Salt (to taste)
- For the Filling:
- 2 medium-sized potatoes (boiled and mashed, about 1 cup)
- 15 to 18 spinach leaves (palak), yielding about ½ to ¾ cup spinach puree
- 2 to 3 garlic cloves (crushed or made into a paste)
- ½ teaspoon cumin powder
- ½ teaspoon coriander powder
- ½ teaspoon red chili powder
- ¼ teaspoon turmeric powder
- For Cooking:
- Oil or ghee (as required for frying)
Instructions
Step 1: Prepare the Dough
- In a mixing bowl, combine the whole wheat flour, salt, and oil. Mix well.
- Add the mashed potatoes and spinach puree to the flour mixture.
- Incorporate the crushed garlic and all the spice powders (cumin, coriander, red chili, turmeric).
- Knead the mixture into a smooth dough. If it feels dry, add water gradually until you achieve a pliable consistency. If using yogurt, you may not need additional water.
- Cover the dough and let it rest for about 15 to 20 minutes.
Step 2: Roll and Cook the Parathas
- Divide the rested dough into medium-sized balls.
- On a floured surface, roll each ball into a circle about 5 to 6 inches in diameter.
- Heat a tawa or griddle over medium heat and place the rolled paratha on it.
- Cook for about a minute until you see small bubbles forming on the surface.
- Flip the paratha and apply a few teaspoons of oil or ghee on top. Press down gently with a spatula to ensure even cooking.
- Flip again and cook until both sides are golden brown with crispy spots.
Step 3: Serve
- Serve hot with mango pickle, yogurt, or white butter.
Tips
- For added spice, consider mixing in chopped green chilies into the dough.
- Blanching spinach before pureeing can help reduce its metallic flavor if desired.
Enjoy your homemade Aloo Palak Parathas!
