Here’s a recipe for an Indian flatbread that incorporates the benefits of both potatoes (aloo) and spinach. This Aloo Palak Paratha, a variation on the Palak Paratha, is an excellent way to incorporate fresh greens into your diet. More so during the season. The recipe is simple to follow and produces excellent parathas ideal for a breakfast or brunch meal.
Aloo Palak Paratha
When the market is full of fresh greens, particularly spinach leaves, buy them because they may be combined with lowly potatoes to make this simple yet wonderful Aloo Palak Paratha.
With only a few more ingredients, you’ll have a flatbread perfect for starting the day.
In this Aloo Palak Paratha recipe from a friend, I mixed the dough with mashed potatoes, spinach puree, and spices.
Another approach is to just knead the dough with the spinach puree before stuffing it with mashed spicy potatoes, similar to how Aloo Paratha is made.
This Aloo Paratha recipe includes instructions for making stuffed parathas. You may also replace the filling to make a delicious, homemade Paneer Paratha or Onion Paratha.
Cumin powder, coriander powder, red chili powder, and turmeric powder are the ground spices that I include into the dough for this Aloo Palak Paratha. Aside from this, you can incorporate some curd (yogurt) into this dough. But this is absolutely optional.
Making stuffed parathas demands a little skill. So, for beginners, I recommend using the method I’ve explained in step-by-step manner here.
If you follow the instructions carefully, you will find it easy to make this Aloo Palak Paratha or any other paratha.
As previously said, parathas are typically consumed for breakfast but are also suitable for tiffin boxes or short trips. The Aloo Palak Paratha can be served with lemon pickle, mango pickle, curd (yoghurt), or white butter. A cup of hot ginger tea would also be good.
How to make Aloo Palak Paratha
Make Dough
1. In a mixing bowl or large plate, combine 2 cups whole wheat flour, 1 cup mashed potatoes, ½ or ¾ cup spinach puree, ground spice powders, 1 teaspoon oil, and salt.
At this time, you can add one tablespoon of curd (yogurt).
2. You may not need to add water when kneading the dough. However, if the dough appears to be dry and requires more water, add it gradually and knead.
Add a small amount of water and knead until smooth. Set aside covered for 15 to 20 minutes to allow the dough to rest.
Make Aloo Palak Paratha
3. Make medium-sized dough balls and roll them into a 5 to 6 inch round circle on a floured board or work surface.
4. Fry the paratha on a heated tawa or griddle with a few teaspoons of oil or ghee until brown spots emerge on both sides and they are cooked through.
You can also follow this step-by-step Paratha recipe to learn how to make and fry parathas with oil or ghee.
When frying, use a liberal amount of ghee or oil. Make sure the edges are cooked properly. To ensure that the parathas are properly cooked, press the edges using a spatula or a paratha presser.
5. Serve Aloo Palak Paratha hot with mango pickle, curd, or white butter.
FAQ:
What is Aloo Palak Paratha?
Aloo Palak Paratha is a stuffed Indian flatbread made with mashed potatoes (aloo) and spinach (palak), spiced and baked on a griddle.
What are the ingredients for Aloo Palak Paratha?
Whole wheat flour, mashed potatoes, spinach, green chilies, ginger, cumin, coriander powder, salt, and ghee or oil for cooking are all essential ingredients.
How should I prepare the spinach for stuffing?
Wash, blanch, and finely cut the spinach. Squeeze out any excess water to keep the parathas from turning soggy. You can also briefly sauté the spinach before adding it to the potatoes.
How should I prepare the dough for Aloo Palak Paratha?
Make a soft dough with whole wheat flour, water, and a touch of salt. Knead thoroughly and let the dough to rest for 15-20 minutes before rolling.
How can I stop the stuffing from spilling out?
Make sure the potato and spinach mixture isn’t too moist. Squeeze the spinach to remove any excess moisture, then thoroughly mash the potatoes. When you lay out the paratha, make sure to seal the edges neatly.
Can I use frozen spinach in my Aloo Palak Paratha?
Yes, you may use frozen spinach. Simply defrost it and wring out any extra water before mixing it with the mashed potatoes.
What’s the best way to prepare Aloo Palak Paratha?
Place the paratha on a hot tawa (griddle) and drizzle with ghee or oil. Flip when bubbles develop and fry until both sides are golden brown and slightly crusty.
What are some tips for making parathas soft?
To keep parathas soft, knead the dough thoroughly and let it rest. Cook over medium heat, taking care not to press down too firmly with a spatula, as this might cause them to become rough.
Can I prepare Aloo Palak Paratha without gluten?
Yes, you can use gluten-free flours such as buckwheat, millet, or sorghum. However, the texture may differ slightly, so adjust the water and binding agents accordingly.
How should I keep and reheat leftover Aloo Palak Parathas?
Refrigerate them in an airtight jar for up to two days. Reheat them in a tawa or microwave. You can freeze the parathas and reheat them as needed.
What are some nice side dishes to accompany Aloo Palak Paratha?
Serve Aloo Palak Paratha with yogurt, pickles, raita, or chutney. A cup of masala chai or lassi accompanies the dish nicely.
Can I add different vegetables to the stuffing?
Yes, you can add additional veggies like as grated carrots, peas, or grated paneer to enhance the flavor and nutrition.
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