Aloo Palak Parantha

Hi All,

When It comes to Parantha there are so many varieties available. Even if you do not like some vegetable and when it stuffed inside parantha you will eat the same vegetable with satisfaction.I am a true Parantha fan and my favorite is Aloo Parantha, Today I have tried some new type of Aloo Parantha which is Aloo Palak Paratha. You will wonder what is so special about ? The specialty of this parantha is how beautiful it looks green from ouside with yummy yellow aloo stuffing inside. This not only looks good but it tastes good. As this parathna involves aloo and palak it is very healthy too. :-) what are we waiting for , let us see how its done .



Ingredients For Stuffing-

1. Boiled and smashed potatoes -2 cups
2. Finely Chopped Onion - 1 cup
3. Paste of Green Chillies,Ginger and Garlic- 1 tablespoon
4. Salt to taste
5. Garam Masala
6. Finely Chopped Coriander leaves
7. Lime juice -2 teaspoon
8. Oil- 2 tablespoon
9. Turmeric powder- 1 pinch
10. Chilly Powder as per taste
11. Cumin Seeds- 1 tablespoon.

Preparation of Stuffing-

1. Add some oil in the pan and allow it to heat then add some cumin seeds, ginger-garlic paste and then add some onion and sauté for 2 minutes.
2. Then add our smashed aloo, turmeric powder, chilly powder,salt, garam masala and mix well for around 3-4 minutes.
3. Add coriander leaves and lemon juice.
4. The stuffinfg is ready now but allow it to cool before making paranthas.



Ingredients For Dough -

1. Wheat flour - 1 cup
2. All purpose flour - 1 cup
3. Baking powder - 1 teaspoon
4. Curd- 2 tablespoon
5. Ghee/oil - 2 tablespoon
6. Salt to taste
7. Spinach /Palak Puree- 1 and 1/2 cup
8. sesame seeds - 1 table spoon

Preparation of Dough -

 It is simpe one step preparation ass all the above ingredients and start kneading the dough add water if needed to make smooth dough as shown in the picture. Your beautiful green dough is ready now.



Preparation of Parantha -

1. This part is very simple and quick. Make small size round of the green dough then add 1 tablespoon of stuffing and then fold it to found round dough and the again prepare bigger round of parantha.

2. When you fry the parantha you can use oil / ghee but rember to apply it on bothe sides and let it cook properly.










Share on Google Plus

About Anuja Jain

This is a short description in the author block about the author. You edit it by entering text in the "Biographical Info" field in the user admin panel.