Aloo Palak Paratha | How to make Aloo Palak Paratha

By Swapna Sunil  |  16th Jun 2016  |  
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  • Aloo Palak Paratha, How to make Aloo Palak Paratha
Aloo Palak Parathaby Swapna Sunil
  • Prep Time

    25

    mins
  • Cook Time

    10

    mins
  • Serves

    4

    People

1011

0

About Aloo Palak Paratha Recipe

Aloo palak parathas are loaded with flavors and are so filling that u do not need any sides or gravies to go with it ..just a bowl of yoghurt is a perfect combo !! Loved Aloo parathas throughout my life but this added goodness of iron rich spinach makes it a worth one !!

Aloo Palak Paratha

Ingredients to make Aloo Palak Paratha

  • For the dough : 2 cups wheat flour
  • 1 tbsp oil
  • A pinch of salt
  • water as needed
  • Ingredients for the filling : 2 large, boiled and grated potatoes
  • 2 cups finely chopped spinach / palak
  • 2 tbsp crushed Kasoori methi
  • 2 tsp red chilli powder
  • 1/4 tsp turmeric / haldi
  • 1 tsp Aamchoor / Dry mango powder
  • 1 tsp garam masala
  • salt to taste
  • 1/2 tsp nutmeg
  • 3 garlic cloves crushed / grated
  • oil or ghee to fry parathas

How to make Aloo Palak Paratha

  1. Knead a soft dough using the ingredients mentioned in dough list and keep aside covered for 10 minutes.
  2. Mix all the ingredients for the filling.
  3. Divide the dough into equal portions, roll out even sized balls and set aside.
  4. Divide the potato and spinach, mix equally in same number to that of dough balls and set aside.
  5. Now take a dough ball and roll out into small disc, making sure that the edges are thinner than the centre.
  6. Place masala mix in the centre. Bring all the sides / edges together and pinch to seal them.
  7. Now pat in and level into round disc. Dip it in the dry flour and roll it out into slightly thick roti / paratha. Be gentle while rolling or else the masala might ooze out breaking the dough sheet.
  8. Now saute this on a hot skillet or tawa using oil / ghee. Once roasted on both sides, serve with yogurt and/or pickle.

My Tip:

Do not over boil the potatoes as it absorbs more water and gets difficult to roll. For perfect tasting parathas use ghee while frying.

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