Aloo Palak Paratha: Jodhpuri Spinach and Potato Flatbread Recipe
50 minutes
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About Aloo Palak Paratha: Jodhpuri Spinach and Potato Flatbread Recipe
Discover the authentic flavors of Jodhpur with this Aloo Palak Paratha recipe! Made with homegrown spinach (palak) for unparalleled freshness, these savory flatbreads are a delightful blend of comforting potatoes and nutritious spinach. This simple yet satisfying recipe is perfect for a wholesome family meal.I always strive to create recipes using fresh, homegrown ingredients, and this recipe is a testament to that. The vibrant green color of the palak, combined with the soft texture of the potato and the hearty whole wheat flour, makes for an unforgettable culinary experience.Learn how to make these delicious parathas from scratch, ensuring a pure and flavorful meal free from any artificial additives. Impress your family and friends with the aromatic and irresistible taste of homemade Aloo Palak Parathas!
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Recipe Time & More
Prep30 minutes
Cook20 minutes
Total50 minutes
Ingredients
For the Dough
- 2 cup Whole Wheat Flour atta, whole
- 1 tsp Salt or to taste
- 2 tbsp Ghee clarified butter
- 3/4 - 1 cup Water as needed for dough consistency
For the Filling
- 1 cup Spinach palak, fresh, shredded
- 2 Potatoes boiled and mashed, medium
- 1 tbsp Vegetable Oil
- 1 tsp Garlic minced
- 1 tsp Chili finely chopped, green
- 1 tsp Cumin Seeds jeera
- 1.5 tsp Salt or to taste
- 1/2 tsp Turmeric Powder haldi
- 1/2 tsp Chili Powder or to taste, red
- 2 tbsp Ghee for cooking parathas
Instructions
Prepare the Dough
- Combine whole wheat flour, salt, and 2 tablespoons of ghee in a bowl. Gradually add water, mixing until a soft, pliable dough forms. Knead well for 5-7 minutes, then cover and let it rest for at least 30 minutes.
Make the Filling
- Heat 1 tablespoon of oil in a pan. Add cumin seeds and let them splutter. Add minced garlic and green chilies; sauté for about a minute until fragrant.
- Add mashed potatoes, turmeric powder, salt, and red chili powder. Cook for 3-4 minutes, stirring occasionally.
- Stir in the shredded spinach and cook for another 3-4 minutes, or until the spinach wilts and the filling is well combined. Remove from heat and let it cool.
Assemble and Cook the Parathas
- Take a small portion of the dough and roll it into a thin circle (about 5-6 inches in diameter).
- Spread a thin layer of the spinach and potato filling evenly over the rolled dough.
- Carefully gather the edges of the dough and pinch them together to form a ball. Gently flatten the ball slightly.
- Roll the ball out into a slightly thicker circle (about 6-7 inches in diameter).
- Heat a tawa (griddle) over medium heat. Place the paratha on the hot tawa and cook for 1-2 minutes per side, or until lightly browned.
- Apply ghee to both sides of the paratha while cooking. Continue cooking until the paratha is golden brown and cooked through.
- Serve hot with yogurt or your favorite chutney.
Recipe Notes
Expert Tips for Perfect Aloo Palak Parathas
- For extra flavor, add a pinch of asafoetida (hing) to the filling.
- If your dough is too sticky, add a little more flour. If it's too dry, add a little more water.
- Don't overcrowd the tawa; cook the parathas in batches to ensure even cooking.
- For a crispier paratha, cook it on medium-high heat and use a little more ghee.
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Recipe Nutrition
Calories: 667kcalCarbohydrates: 101gProtein: 14gFat: 22gSaturated Fat: 1gPolyunsaturated Fat: 6.3gMonounsaturated Fat: 12.6gSodium: 2850mgFiber: 5gSugar: 1g
Meera Girdhar
Articles: 98
5 Comments
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Looks incredible! Thanks for the details.
Looks so delectable! Thanks for posting.
This looks so good! Appreciate the share.
Such a lovely dish! Thanks for sharing.
Wow, this looks fantastic!