Stuffed Aloo Palak Paratha it is!!
Happy Saturday!! everyone.. For those of you who are following me on Instagram will know about my Flatbread series!! Just incase you are not following me yet, do check out my Insta handle, for the first sneak a peeks of the new recipes coming up on the blog.
Roti, Paratha’s have always been my first love and I find it a convenient medium to stuff a lot of vegetables inside them. Do you? If not stuffed paratha’s, I enjoy making Vegetable Roti’s/ phulka’s 🙂
You may want to try these
These vegetable roti’s are a great way to include vegetables into the diet without a big fuss. The vegetables are often steamed, pureed , added to the wholewheat flour and kneaded into a dough with minimal spices. How easy do they look!! Well that’s how they are to cook too. Roll them flat into small discs and cook them on the tava, flipping them on either side.
When I have a lot of spinach stacked in my refrigerator, I end up making these Spinach Roti’s or Palak Paneer or a curry with Spinach. Knowing my kids, I know adding potatoes to their paratha’s will make them smile wide..
A lot of people on Instagram were actually keen to know about the green dough for this stuffed paratha’s. Well the secret is Spinach/ Palak. Instead of making a stuffing of spinach and potato together, I have used 2 layers to bring the flavours in to the flat bread.
Keeping their desires in mind, I decided to make these Stuffed Palak Aloo Paratha ‘s. This recipe is incredibly easy and the spinach whole wheat flour dough works serves a 2 in 1 purpose. You may make roti’s with them and you can stuff them with mashed spiced potato mixtures.
I tend to cook a lot of paratha’s for little ones specially as it saves me some time from constantly asking them eat all the vegetables on the plate separately and I do not need to make an additional side dish.
What are you favourite paratha’s that your family enjoy’s?
Aloo Paratha are undoubtedly the favourite most at our home followed by Cauliflower Paratha, Paneer Paratha and many more..
Stuffed Aloo Palak Paratha are made with spinach wholewheat dough stuffed with mildly spiced potato mixture.
- 2 Cups Whole Wheat Flour
- 130 grams Spinach Palak
- ¼ Cup + a few tbsp Water
- 1/2 Inch Ginger
- 1 Tsp Cumin Powder
- 3/4-1 Tsp Salt
- 1/2 Tsp Mango Amchur Powder ( Optional) ½ Tsp
- 1-2 No's Green Chillies Optional
- 1 Tbsp Sunflower Oil or Sesame Oil Oil / Ghee - your choice
- * Cup size us IKEA plastic cup
- 4 Large Cooked Potatoes
- Salt to taste
- 1/4 Cup coriander leaves finely chopped
- 3/4 Tsp Cumin Powder
- 1/2 Tsp Garam Masala
- 1/2 Tsp Red Chilli Powder optional
In a large stock pot, heat enough water and add the spinach leaves along with some salt. Allow them to blanch for 5-6 minutes. Drain the hot water from the spinach leaves and run them under cold tap water.
Grind the spinach leaves along with ginger and make a fine puree. This puree approximately came up to ¾ Cup. Add very little water if required. **In case you are not making it for kids, you can include green chillies to grind along with the spinach leaves.
In a large mixing bowl, combine the spinach puree, wheat flour, salt, cumin powder and mango powder and start kneading. Add a little more water as you knead until you achieve soft pliable dough. Splash the oil onto your hands and the remaining on the dough and knead until we have a clean bowl. Set the dough aside for 20 Minutes or so.
Prepare the Potato filling mixture by mashing the cooked potatoes along with the rest of the ingredients. Check for seasoning and add more if needed.
Divide the dough into 10 equal portions. Pick one portion of dough at a time, dust some flour and spread them with the roller into thin disk of 5cm or so. Spread 1/2 a tsp of oil in the middle of the rolled dough, place the potato mixture right in the middle leaving space in the edges to seal.
Starting right from the edge, begin pleating and seal the filling mixture with the dough. Dust some flour and roll the dough gently, ensuring the filling doesn't come out.
Heat a non-stick pan / tava to a high temperature. Place the rolled Aloo Palak paratha on the tava and cook for a 1-1.5 minutes or so. When the base is cooked, flip the paratha and cook again.
Spread a teaspoon of oil on part cooked paratha. Flip again and you will find the paratha cooked nicely with a couple of charred/black spots. Spread some more oil and you will find the paratha puffs up really well.
You may even use spatula's to press the edges of the dough, just to ensure they cook well.
Remove the cooked paratha's from the flame into a casserole and keep them covered.
Repeat the process with the rest of the Aloo Palak Paratha.
Once all the Aloo Palak Paratha are piled in the casserole, serve them hot with Onion Salad, Raita or plain yogurt and some pickle.
If you would like to know how to make Spinach Roti's with the same dough - check out the post on how to flame bake them or cook them on a tava pan.