Aloo palak paratha recipe
US measuring cups are used (1 cup = 240 ml)
For spinach paste:
For paratha dough:
Whole wheat flour (Chapati atta)
+ little more for dusting
1 small or 1/3
boiled, peeled and grated
Amchur powder (Dried mango powder)
Salt to taste
+ more for frying paratha
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.
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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