Aloo palak paratha recipe

Aloo palak paratha recipe – Simple, easy to make paratha (not stuffed). Spinach puree and boiled potato with few spices are added in the atta and made into dough to make paratha.

As I said, boiled, grated potato is added in the dough here. I am big lover of adding mashed potatoes in the dough itself. Just because, it makes the process easy instead of making stuffing separately.

The other reason is – it makes the paratha soft (not chewy at all after it gets cool). You may have noticed few recipes – methi paratha, spring onion paratha.

The spinach puree is also added while kneading the dough which makes the paratha look green in color. Green chili and garlic is added along with spinach to make puree. Here I have added only one small green chili which makes mild paratha. To make it spicy, you can increase the quantity or add red chili powder in the dough.

When it comes to the green leafy vegetable in our diet, spinach leaves and fenugreek leaves are the two most used in my kitchen. Hence you will find many recipes using spinach leaves and methi leaves here in the blog.

I usually make this aloo palak paratha for hubby’s lunch box. I pack onion-tomato raita or cucumber raita in separate container. This makes light yet filling meal.

Check out other palak paratha recipes
Palak paratha  //  Palak paneer paratha

How to make aloo palak paratha recipe (Step by Step Photos):

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1) First make spinach paste. Take chopped spinach, green chili and garlic clove in a small grinder jar. Add two tablespoons of water for easier grinding.

2) Make smooth puree/paste out of it. Keep it aside.

3) Also grate the boiled potato and measure it out about ⅓ cup.

4) Take atta in a bowl. Add sesame seeds, cumin seeds, amchur powder and salt.

5) Mix well.

6) Add oil, grated potato and prepared spinach puree.

7) Start mixing and kneading the dough. It may or may not require extra water. Keep kneading till you get smooth and soft dough like paratha dough. Cover it with plate or small bowl. Keep it aside for 15 minutes.

8) After resting time, knead the dough one more time to smooth out. The divide it into 6-7 equal portions. Make smooth ball and then flatten it between your palm to make disc. Do the same for all the balls.

9) Now let’s start rolling. Take one flattened disc, dip into dry flour.

10) Start rolling using rolling pin and board, make about 6 inch diameter circle of even thickness.

11) While you are rolling the paratha, heat the tawa on medium heat. Now it is ready. Put the rolled paratha on tawa.

12) After sometime you will notice few tiny bubbles on top, that time flip the paratha. You will see few brown spots on other side.

13) Apply little oil on it and flip.

14) Cook by pressing it gently using spatula.

15) Again apply oil on that side.

16) Now flip and cook other side by pressing gently. In short, both sides should be cooked with application of little oil by pressing gently using spatula.

Once done, remove the cooked aloo palak paratha from the tawa and keep in insulated container. Repeat the same for rest of the paratha.

Serving suggestion: Serve aloo palak paratha as a breakfast or light meal with pickle or a small bowl of plain yogurt or any raita of your choice. It can be served with curry or sabji too.

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5 from 2 votes

Aloo palak paratha recipe

US measuring cups are used (1 cup = 240 ml)

Course Breakfast, Main Course

Cuisine Indian

Prep Time 25 minutes

Cook Time 20 minutes

Total Time 45 minutes

Author Kanan

Ingredients

For spinach paste:

• ½ cup Spinach (palak) washed, chopped
• 1 Green chili
• 1 large clove Garlic
• 2 tablespoons Water

For paratha dough:

• 1 cup Whole wheat flour (Chapati atta) + little more for dusting
• 1 small or 1/3 cup Potatoes boiled, peeled and grated
• 1 teaspoon Sesame seeds
• ½ teaspoon Cumin seeds
• ¼ teaspoon Amchur powder (Dried mango powder)
• Salt to taste
• 1 tablespoon Oil + more for frying paratha

Instructions

Making spinach paste:

• Take chopped spinach, green chili and garlic clove in a small grinder jar.
• Add two tablespoons of water for easier grinding.
• Make smooth puree/paste out of it. Keep it aside.
• Also grate the boiled potato and measure it out about 1/3 cup.

Making dough:

• Take atta in a bowl. Add sesame seeds, cumin seeds, amchur powder and salt. Mix well.
• Add oil, grated potato and prepared spinach puree.
• Start mixing and kneading the dough. It may or may not require extra water.
• Keep kneading till you get smooth and soft dough like paratha dough.
• Cover it with plate or small bowl. Keep it aside for 15 minutes.

Making aloo palak paratha recipe:

• After resting time, knead the dough one more time to smooth out.
• The divide it into 6-7 equal portions. Make smooth ball and then flatten it between your palm to make disc.
• Now let’s start rolling. Take one flattened disc, dip into dry flour.
• Roll into about 6 inch diameter circle of even thickness.
• While you are rolling the paratha, heat the tawa on medium heat.
• Now it is ready. Put the rolled paratha on tawa.
• Fry both sides using little oil till they get light brown spots and no more raw doughy part appears.
• Once done, remove the cooked paratha from the tawa and keep in insulated container.
• Repeat the same for rest

*Nutrition information is a rough estimate for 1 serving

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