Ingredients
The following ingredients have 4 Servings
- 15 to 18 medium to large palak/spinach leaves
- 2 medium aloo/potatoes (peeled, boiled and mashed)
- 2-3 garlic
- ½ tsp cumin powder/jeera powder
- ½ tsp coriander powder/dhania powder
- ½ tsp red chili powder/lal mirch powder
- ¼ tsp turmeric powder/haldi
- 2 cup whole wheat flour/atta
- 1 tbsp yogurt (optional)
- 1 tsp oil
- Salt
- oil or ghee as required for frying the parathas
Instruction
- 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 1.5 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.
- We 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 parathas.
- Fry the aloo palak paratha 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 paratha hot with pickle, curd or butter.
