Alu Palak Paratha recipe | Parathas with Spinach and Potatoes

2014-01-23

Cuisine: Indian
Course: Mains
Skill Level: Intermediate
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Prep Time : 25m
Cook Time : 20m
Ready In : 45m

As you know by now, I love sneaking vegetables into food. I try to make parathas about twice a week for my son’s lunch, so I have to be quite inventive- can’t be caught packing the same things again and again.

I had some spinach on hand, didn’t want to make palak paneer- so I thought I’d convert them into parathas.

So I just put some spinach puree and potatoes into the atta and got a green coloured dough.

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Potatoes mixed into the dough serve 2 purposes. They make the paratha extremely tasty & keep it soft for longer.

The parathas were good to eat and my son loved them. I was happy too, because I had fed him his daily dose of iron!

And guess what? I’ve been asked to make them more often. So much for sneaking!

Ingredients

Spinach/ Palak leaves- 2 bunches about 3 cups without the stems
Potato- 3 about 1- 1/2 cup when boiled and mashed
Atta (Whole wheat flour)- 1 1/2 cups
Turmeric powder- 1/4 tsp
Chilli powder- 1/2 tsp
Garam masala- 1/2 tsp
Amchur powder- 1/2 tsp
Salt- to taste
Oil - 2 tsp for dough
Oil- as needed for cooking paratha

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Method

Step 1

Microwave or immerse the palak leaves in boiling water for 5 minutes.

Step 2

When soft, remove, cool and make a puree.

Step 3

Boil the potatoes and mash well.

Step 4

In a large bowl, mix the spinach puree, potato mash, all the spices and salt. Mix well.

Step 5

Add atta slowly, as required. Remember that you will not have to add any water to make the atta, just use the spinach puree to knead. You might need around 1 1/2 cup of atta. Use as required.

Step 6

Knead into a ball. Put 1-2 tsp oil oil, knead again and leave to rest for at least 15 minutes.

Step 7

Make small balls and roll into parathas.

Step 8

Heat a tawa or skillet. Put the paratha on and turn after about 30 seconds. It will have some brown spots, apply oil with a spoon or brush and turnover. Repeat.

Step 9

The paratha should be well fried on both sides.

Serve with yoghurt, ketchup or any chutney.

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I just roll them up in a foil/ paper napkin and hand them out!