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Palak Aloo Paratha [Spinach - Potato Flat Bread]



Ingredients

Palak [Spinach] - 1 cup [steamed and pureed]
Aatta [Whole flour] - 3 cup
Potato - 2 large[boiled]
Salt - to taste
Green chilies - to taste
Coriander powder[Dhaniya] - 1 tsp
Dry mango powder [Aamchoor] - 1 tsp
Ginger - 1 tbsp [finely chopped]
Ajwain - 1tsp [roast and grind it]
water - as required
Method:
  • chop palak if fresh or thaw frozen palk
  • steam and puree' it
  • make dough by mixing palak puree' , whole wheat flour and ajwain
  • Leave the dough covered to set for 30 minutes
  • In the meantime mash boiled potato and add ginger, salt, amchur, coriander powder, chillies and mix properly. Adjust spices and salt according to your taste
  • Make small balls out of the dough and and roll it a little
  • Place potato mixture on the rolled dough ball and seal the sides with your finger
  • Sprinkle little dry flour on the rolling board and roll it gently with rolling pin into a circle
  • Put the rolled circle on a hot griddle kept on medium heat and roast the bread on both sides by applying little oil each side
  • Serve hot with curd or kheer
Tips:
  • steaming helps to get rid of raw palak flavor
  • adding ajwain is important, as it gives a nice flavor
  • you can also add chopped onion
  • you can also fry potato mixture in some oil with jeera tadka. It give a rich taste, I usually avoid this step as I want to minimize oil consumption, otherwise go ahead, it tastes really good with extra frying step
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Comments

disabled account said…
oh, my! this looks so tasty! i can just taste it with a nice curry right now, yum!
April 29, 2009 at 8:39 PM
Renus Kitchen said…
Thx Ginger....looks like you have a taste for Indian food.....do try this one and don't forget to shoot me a mail if you have any questions!
April 30, 2009 at 11:01 AM
Mangala Bhat said…
wow u have a nce space here .....yummy looking paratha ...thanks for sharing ...:)
May 6, 2009 at 7:16 AM
Samta said…
wow - yummy paratha filled with the goodness of spinach. Looks yummo
October 4, 2009 at 5:47 AM
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