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Aloo Palak Parantha

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Ajwain Parantha; Aloo Gobi Parantha; Aloo Palak Parantha; Aloo Parantha; Baida Roti; Chana Dal Methi Paratha; Chana Dal Parantha; Cheese Parantha; Gobi Parantha; Kerala Parantha; Kuttu Ka Parantha; Lachedar Parantha; Methi Missi Roti; Methi Parantha; Palak Parantha; Paneer Parantha; Plain Parantha; Punjabi Aloo Parantha; Punjabi Mooli Parantha; Pyaaz Ka Parantha; Rajgira Parantha; Sugar Parantha; Vegetable Parantha

Ingredients:

Palak (Spinach) - medium to large leaves

15 to 18 (approx ¾ or ½ cup spinach puree)

Medium aloo (potatoes) - peeled, boiled and mashed

2 (approx 1 cup mashed potatoes)

Garlic cloves, crushed or made into a paste in a mortar-pestle

2 - 3

Jeera (Cumin powder) powder

½ teaspoonful

Dhania (Coriander) powder

½ teaspoonful

Lal mirch (red chilli) powder

½ teaspoonful

Haldi (turmeric) powder

¼ teaspoonful

Atta (whole wheat flour)

2 cups

Yogurt (optional)

1 tablespoonful

Oil

1 teaspoonful

Salt

As per taste

Oil or ghee for frying the paranthas

As required

Procedure:

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 1½ 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. You 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 paranthas. Fry the aloo palak parantha 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 parantha hot with pickle, curd or butter.

Note:

If the dough looks dry, then add very little spinach stock and knead. If the dough becomes sticky, then add some more flour and knead.

If you use yogurt, you may not need to add any water or the spinach stock while kneading.

To add a little bit of spice and heat in the paranthas, you can even add chopped green chillies or green chilli paste to the dough.

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