Wednesday, April 5, 2017

Palak Aloo Parathas, Spinach Potato Parathas


          I have already posted spinach parathas and aloo/ potato parathas and this time, it's a  combination of both, Spinach Potato Parathas. Usually I would have added some mashed spinach and potato along with other spices directly to the flour while making the dough, but this time, I made the dough with the spinach puree and used the potato mixture as the stuffing. The parathas turned out really soft and delicious and we loved the combo of spinach and potatoes, serve them with a pickle or a chutney and some curd on the side..

Need To Have
For The Outer Dough

  • Whole Wheat Flour/ Atta - 2 cups
  • Spinach - 1 medium bunch
  • Garlic -  3 - 4 cloves
  • Ginger - 1" piece
  • Green chilly - 1
  • Salt to taste

For The Stuffing

  • Mashed Potatoes - 2 cups
  • Turmeric Powder - 1/4 teaspoon
  • Red Chilly Powder - 1 teaspoon 
  • Coriander Powder - 1 teaspoon
  • Garam Masala - 1/2 teaspoon
  • Salt to taste

Method


          Blanch the spinach and make a puree with it along with the ginger, garlic and green chilly, came to about a cup.


          Add this puree and salt to the flour and make a smooth and soft dough, apply some oil and keep for 10 to 15 minutes. Let's make the stuffing, to the mashed potato, add the turmeric, chilly, coriander powders, garam masala and salt and mix everything together.


          Divide the dough and the filling into 12 portions and keep.


          Take a ball of dough, roll it out slightly, place the filling and close it .


          Dusting with some flour, roll it out into discs, taking care that the filling doesn't come out.


          Heat a pan, place the paratha, applying some oil, cook till you get golden brown spots on both sides.


Note
When making the stuffing if the mashed potatoes are very sticky and has some moisture, then heat some oil and add the potatoes and all the spice powders and mix everything together till dry and then use it, this depends on the variety of potatoes used.
We can use just oil, or a mixture of oil and ghee for cooking the parathas, adding ghee gives a nice flavor to the parathas.
To blanch the spinach, we add it to boiling water, leave it for a minute, remove and wash in cold water ( I always skip this step, I just drain ) and use.
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8 comments:

  1. healthy paratha.. love the color :-)

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  2. Mouthwatering! You have some really amazing flatbread recipes, Hema.

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  3. Great finger food for babies.May have to adjust spices

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  4. This is one of my favorite parathas. Yours look fantastic.

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  5. Delicious & colourful parathas...........

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