Aloo palak paratha recipe – how to make aloo palak (potato spinach) paratha Recipe
Ingredients
- Other paratha recipes
- Paneer paratha
- Cabbage paratha
- Palak paratha
- Methi paratha or thepla
- Prep Time : 30 mins
- Cook Time : 20 mins
- Servings : 2-3 persons
- North Indian cuisine
- INGREDIENTS
- Aloo or potatoes – 2 (medium sized)
- Palak or spinach leaves – 15 large spinach leaves or 1/2 cup spinach puree
- Coriander powder – 3/4 teaspoon
- Red chilli powder – 1/2 teaspoon
- Turmeric powder – 1/4 teaspoon
- Garam masala – 1/2 teaspoon
- Ginger-garlic paste – 1 teaspoon
- Sesame seeds – 1/2 teaspoon
- Curd/yoghurt – 2 tablespoons (optional)
- Salt to taste
- Cooking oil for frying the parathas
- HOW TO MAKE OR PREPARE ALOO PALAK PARATHA RECIPE
View Full Recipe at Charu's Cuisine
Adding to Planner
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 347g | |
| Calories 215 | |
| Calories from Fat 106 | 49% |
| Total Fat 11.96g | 15% |
| Saturated Fat 5.43g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 114mg | 5% |
| Potassium 514mg | 15% |
| Total Carbs 13.25g | 4% |
| Dietary Fiber 0.5g | 2% |
| Sugars 11.51g | 8% |
| Protein 15.84g | 25% |
%20and%20make%20a%20puree%20out%20of%20the%20spinach%20leaves%20with%20the%20help%20of%20a%20hand%20blender%20or%20a%20mixer%20grinder.%20%20Keep%20the%20puree%20aside.%3C/p%3E%3Cp%3EPressure%20cook%20the%20potatoes%20with%20sufficient%20water%20till%204%20whistles%20or%20till%20cooked.%20%20Alternatively%20you%20can%20also%20boil%20or%20steam%20the%20potatoes%20in%20a%20separate%20pan,%20till%20cooked.%20%20Once%20cooled%20down,%20peel%20the%20skin%20and%20mash%20the%20potatoes.%20%20Keep%20the%20mashed%20potatoes%20aside.%3C/p%3E%3Cp%3EMETHOD%3C/p%3E%3Cp%3ETake%20a%20mixing%20bowl.%20%20Add%20wheat%20flour,%20mashed%20potatoes,%20spinach%20puree,%20ginger-garlic%20paste,%20turmeric%20powder,%20red%20chilli%20powder,%20coriander%20powder,%20garam%20masala,%20curd%20and%20salt%20and%20mix%20well.%20%20Knead%20them%20to%20a%20smooth%20dough.%20%20You%20can%20use%20the%20drained%20palak%20water%20for%20kneading%20the%20dough,%20if%20required.%20%20(Otherwise%20the%20curd%20and%20spinach%20puree%20is%20sufficient%20for%20kneading%20to%20a%20soft%20dough.).%20%20Rest%20the%20dough%20for%2015-20%20minutes.%3C/p%3E%3Cp%3EMake%20small%20equal%20sized%20balls%20out%20of%20the%20dough%20and%20roll%20into%20round%20shaped%20parathas.%20%20Dust%20off%20the%20excess%20flour%20from%20the%20parathas.%3C/p%3E%3Cp%3EHeat%20a%20%20tawa%20%20or%20griddle%20on%20a%20medium%20flame.%20Smear%20little%20oil%20in%20the%20tawa.%20Transfer%20the%20rolled%20paratha%20to%20the%20tawa%20and%20cook%20for%20a%20minute.%20Flip%20it%20over%20and%20put%20some%20oil.%20Cook%20on%20both%20the%20sides%20till%20golden%20brown.%3C/p%3E%3Cp%3EServe%20aloo%20palak%20parathas%20hot%20with%20butter,%20pickle%20or%20curd.%3C/p%3E%3Cp%3ENOTES/TIPS%3C/p%3E%3Cp%3EYou%20can%20add%20crushed%20garlic%20cloves%20or%20finely%20chopped%20green%20chillies%20while%20kneading%20the%20dough%20to%20make%20the%20parathas%20more%20spicy%20and%20flavourful.%3C/p%3E%3Cp%3ENo%20need%20to%20add%20water%20while%20kneading%20the%20dough%20as%20curd%20and%20spinach%20puree%20is%20enough%20for%20kneading.%20%20If%20required,%20you%20can%20use%20the%20drained%20palak%20water%20to%20knead.%3C/p%3E%3Cp%3EIf%20the%20dough%20becomes%20sticky,%20add%20more%20flour%20and%20then%20knead.%3C/p%3E){kind=link}