aloo paratha recipe by sanjeev kapoor Aloo palak paratha recipe sanjeev kapoor

Craving something warm, comforting, and packed with flavor? Look no further than Aloo Palak Paratha! This Indian flatbread, stuffed with a spiced potato and spinach mixture, is a delightful breakfast, lunch, or dinner option. It’s surprisingly easy to make and the vibrant green filling adds a healthy dose of goodness. Get ready to impress your family and friends with this homemade treat!

Aloo Palak Paratha: A Delicious and Nutritious Flatbread

Imagine biting into a soft, flaky paratha with a burst of savory potato and spinach. The subtle spices dance on your tongue, creating a truly satisfying culinary experience. While it may seem intimidating, making Aloo Palak Paratha at home is simpler than you think. With a few basic ingredients and a little bit of patience, you can enjoy this authentic Indian dish whenever you desire.

Recipe: Aloo Palak Paratha

Ingredients:

For the Dough:

• 2 cups whole wheat flour (atta)
• 1 tbsp oil
• Salt to taste
• Water as needed

For the Filling:

• 2 medium potatoes, boiled, peeled, and mashed
• 1 cup chopped spinach (palak), blanched
• 1 green chili, finely chopped (adjust to taste)
• 1/2 inch ginger, grated
• 1/2 tsp red chili powder
• 1/2 tsp coriander powder
• 1/4 tsp garam masala
• 1/4 tsp amchur powder (dry mango powder - optional)
• Salt to taste
• 1 tbsp oil

Instructions:

Making the Dough:

1. In a large bowl, combine the whole wheat flour, oil, and salt.
2. Gradually add water, kneading until you form a soft, pliable dough. The dough should be smooth and not sticky.
3. Cover the dough with a damp cloth and let it rest for at least 30 minutes. This allows the gluten to relax, making the parathas softer.

Preparing the Filling:

1. In a bowl, combine the mashed potatoes, blanched spinach, green chili, ginger, red chili powder, coriander powder, garam masala, amchur powder (if using), and salt.
2. Mix well until all the ingredients are evenly combined. Taste and adjust seasoning as needed.

Assembling and Cooking the Parathas:

1. Divide the dough into equal-sized balls (about the size of a golf ball).
2. Roll out one ball into a small circle.
3. Place a spoonful of the potato-spinach filling in the center of the circle.
4. Bring the edges of the dough together and pinch to seal, forming a small pouch.
5. Gently flatten the filled dough ball.
6. Dust a rolling surface with flour and roll out the paratha into a thin circle (about 6-8 inches in diameter). Be careful not to tear the dough.
7. Heat a flat griddle or tawa over medium heat.
8. Carefully place the paratha on the hot griddle.
9. Cook for a few seconds until small bubbles start to appear.
10. Flip the paratha and cook the other side for a few seconds.
11. Spread a little oil or ghee (clarified butter) on both sides of the paratha.
12. Cook until the paratha is golden brown and crispy on both sides. Press gently with a spatula to ensure even cooking.
13. Remove the paratha from the griddle and serve hot.

Serving Suggestions:

Aloo Palak Paratha is best enjoyed hot with a dollop of butter or a side of yogurt (dahi). You can also serve it with pickles, chutneys, or a side of raita (yogurt dip). For a complete meal, pair it with a simple dal (lentil soup) or a vegetable curry. Enjoy!

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