Punjabi
Aloo Palak Paratha
- Duration: 20 minutes
- Serves: 2-4 people
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Spice Level: Low
Authenticity Slice
If the dough looks dry, add a little spinach stock and knead. If it becomes sticky, add some more flour and knead. Knead very soft dough to make soft parathas.
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Trivia Tadka
Aloo Palak Paratha is a favourite staple for the Punjabi community, especially during the winters. White butter on top is an added boon! Unlike other parathas, these aloo palak parathas are healthier and often served to children who otherwise hate to eat greens.
Ingredients
- Spinach (palak), pureed (10-15 leaves)
- Potatoes, boiled and mashed (2)
- Wheat flour (atta) (2 cups)
- Cumin seeds powder (jeera powder) (1 tsp)
- MTR Dhaniya Coriander Powder (1 tsp)
- Garlic (lassan), crushed (2-3)
- MTR Lal Mirch Red Chilli Powder (1/2 tsp)
- MTR Haldi Turmeric Powder (1/2 tsp)
- Oil (1 tsp)
- Salt (To Taste)
Method
- Thoroughly wash and chop the palak. Then, boil in water for 4 to 5 minutes. Drain the water and keep the spinach in a bowl. Do not throw away the water.
- Blend the spinach in a blender to make puree.
- Boil the potatoes. Peel and mash them and then, keep them aside.
- In a paraat, add atta, pureed spinach and potatoes and all other ingredients except oil. Slowly knead the mixture to make smooth dough. Use the boiled water if the dough is dry.
- Now, make medium-sized balls from the dough and roll into 5 to 6 round parathas.
- Fry the aloo palak paratha on a hot tawa or griddle with a few teaspoons of oil till brown spots appear on both sides and the parathas are cooked.
- Serve hot with pickle, curd and white butter.
