Aloo Palak Paratha Recipe: Delicious Spinach and Potato Flatbread
1 hour 10 minutes
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About Aloo Palak Paratha Recipe: Delicious Spinach and Potato Flatbread
Dive into the flavors of India with this Aloo Palak Paratha recipe! These savory flatbreads combine the wholesome goodness of spinach and potatoes, creating a delicious and satisfying vegetarian breakfast or snack. The earthy spinach puree is perfectly complemented by fluffy mashed potatoes, all wrapped in a warm, whole wheat paratha.Easy to make and bursting with flavor, this recipe is perfect for both novice and experienced cooks. The simple combination of spices elevates the dish without being overpowering, allowing the natural flavors of the spinach and potatoes to shine.Serve these delightful parathas hot with a dollop of yogurt, a side of your favorite pickle, or a pat of butter for a truly memorable culinary experience. Get ready to impress your family and friends with this authentic Indian delight!
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Recipe Time & More
Prep40 minutes
Cook30 minutes
Total1 hour 10 minutes
Ingredients
For the Filling
- 10 oz Spinach also known as palak, fresh
- 2 medium Potato peeled and boiled
- 2 clove Garlic minced
- 0.5 tsp Cumin Seeds also known as jeera
- 0.5 tsp Coriander Powder also known as dhania
- 0.5 tsp Chili Powder adjust to taste, also known as lal mirch, red
- 0.25 tsp Turmeric Powder also known as haldi
- 1.5 tsp Salt or to taste
For the Dough
- 2 cup Whole Wheat Flour also known as atta, whole
- 1 tbsp Yogurt also known as curd, optional
- 1 tbsp Oil vegetable oil or ghee
- 1-1.5 cup Water as needed for dough consistency
For Cooking
- 2 tbsp Ghee for cooking parathas
Instructions
Prepare the Spinach and Potato Filling
- Rinse and roughly chop 10 oz of fresh spinach. Boil or steam 2 medium potatoes until tender. Peel and mash the potatoes while still warm. Heat 1 cup of water in a pan and bring to a gentle boil. Add the chopped spinach and simmer for 4-5 minutes. Drain the spinach, reserving the cooking liquid. Puree the spinach using a blender.
- In a bowl, combine the mashed potatoes, spinach puree, minced garlic, cumin seeds, coriander powder, red chili powder, turmeric powder, and salt. Mix well.
Make the Dough
- In a large bowl, combine the whole wheat flour, yogurt (if using), 1 tbsp of oil, and 1-1.5 cups of water. Begin to knead the dough, adding more reserved spinach cooking liquid if necessary until a soft, smooth dough forms. Knead for 5-7 minutes until smooth. Let the dough rest for 15-20 minutes.
Assemble and Cook the Parathas
- Divide the dough into 6-8 equal-sized balls. Roll each ball into a 5-6 inch circle. Place a spoonful of the spinach and potato filling in the center of each circle. Fold the dough over the filling to form a half-moon shape, then gently seal the edges. Roll out the filled dough into a slightly thinner circle.
- Heat a flat griddle or tawa over medium heat. Add 1-2 tsp of ghee or oil to the hot griddle. Cook the parathas for 2-3 minutes per side, or until golden brown and cooked through. Apply a little ghee or oil to the surface occasionally for extra crispiness.
Serve
- Serve the Aloo Palak Parathas hot with a dollop of yogurt, butter, or your favorite pickle.
Recipe Notes
Expert Tips for Perfect Aloo Palak Parathas
- For extra flavor, sauté the garlic and cumin seeds in a little oil before adding them to the filling.
- If your dough is too sticky, add a little more flour; if it's too dry, add a little more water or reserved spinach liquid.
- Don't overcrowd the pan when cooking the parathas; cook them in batches to ensure even browning.
- For a richer flavor, use ghee instead of oil for cooking.
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Recipe Nutrition
Calories: 546kcalCarbohydrates: 77gProtein: 17gFat: 20gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gSodium: 1140mgFiber: 9gSugar: 2g
Sneha Agarwal
Articles: 20
4 Comments
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This is exactly what I was looking for!
Such a scrumptious dish! Thank you.
This looks incredible! Thank you.
This is so tempting! Can’t wait to cook it.