Aloo Palak Paratha

3 from 3 votes

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Aloo palak parathas - an easy paratha recipe made with mashed potatoes, spinach puree and whole wheat flour.
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Served AsBreakfast
CuisineNorth Indian
Servings 3
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Ingredients
  

  • 15 to 18 medium to large palak/spinach leaves
  • 2 medium aloo/potatoes peeled, boiled and mashed
  • 2-3 garlic
  • ½ tsp cumin powder/jeera powder
  • ½ tsp coriander powder/dhania powder
  • ½ tsp red chili powder/lal mirch powder
  • ¼ tsp turmeric powder/haldi
  • 2 cup whole wheat flour/atta
  • 1 tbsp yogurt optional
  • 1 tsp oil
  • Salt
  • oil or ghee as required for frying the parathas
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Instructions
 

  • 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.
  • 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.
  • We 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 aloo palak paratha on a hot tava or griddle with a few teaspoons of oil or ghee till brown spots appears on both sides and they are cooked.
  • Serve aloo palak paratha hot with pickle, curd or butter.

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3 from 3 votes
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Sneha Agarwal
Sneha Agarwal

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