After a long gap I made parathas last week, as both of us are very fond of it .But this time to try something different hence made these tasty Aloo Palak parathas which were delicious & healthy too .
Paratha is a great way to pack in nutrition in its stuffing with easy ways of mixing and matching ingredients in order to provide a complete meal
Aloo Palak Paratha is a traditional North Indian Breakfast dish made with spinach, cottage cheese, butter and other nutritional ingredients. This particular paratha is full of iron, calcium and vitamins. The sizzling hot shallow fried paratha is to be served directly from the griddle to the dinning table to enjoy delicious typical Punjabi paratha.
We had Stuffed parathas with home made nimbu ka Achaar and Mango Achaar,cut onions and a bowl of dudhi raita .
this paratha is bit different from the normal parathas,as the dough is mixed with spinach puree and the filling used here is made with aloo & spices
Ingredients
For The Dough
2 cups whole wheat flour (gehun ka atta)
1 cups Spinach
1/2" Ginger
2-3 Green chillies
1 tbsp dahi (optional)
Salt to taste
2 tsp Oil
Water,to mix
For The Filling2 medium potatoes
1/4 teaspoon salt
1 onion chopped finely (optional)
1/2 teaspoon cumin powder
1 tsp cumin seeds (Jeera)
2 chopped green chili
2 tablespoons chopped cilantro (green coriander)
2 teaspoon coriander powder(optional)
1 teaspoon amchoor powder /chat masala
1 tsp red chilli powder
Other Ingredients
whole wheat flour (gehun ka atta) for rolling
butter for cooking
Method:
For the Dough
1.Sift the whole wheat flour with salt into a bowl.
2.•Bring water to a boil in a big vessel and add salt to it.Add spinach,green chillies and blanch the greens for 2 minutes.Strain the spinach and run cold water over it.Cool it completely.Drain, squeeze out the excess water and blend to a thick purée with chilli & ginger.
3. Add spinach purée, yogurt, one teaspoon salt, in the sifted whole wheat flour. Knead into a soft dough with enough water.
4.Cover the dough with a damp cloth and set aside to rest for half an hour.
5.Divide into equal portions and keep aside.
For the Filling
1.Combine all the ingredients in a bowl and mix well.
2.Divide into equal portions and keep aside.
For the paratha
1.Roll out one portion of dough in a small roti of 4 inch diameter. place a portion of filling mixture and fold the edges of the dough over the filling.
2.Seal the filling in, flatten and roll out again into thick round shape of 6 -7 inches using little flour for rolling.
3.heat a tava /griddle .Place each parantha on it, turn over once and drizzle a little melted ghee around it. Turn it over again and spread a little more ghee on the other side. Cook till both sides are cooked.
4.Repeat the same to make more parathas.
5.Serve hot with the pickle,dahi or raita
Tips /variation:
1.You can even add green capsicum /spring onion /methi /shepu along with palak while making green puree for the dough .
2.paneer can also be stuffed instead of aloo in the dough to make paneer palak Paratha.
3.Add grated cheese to above aloo stuffing
Paratha is a great way to pack in nutrition in its stuffing with easy ways of mixing and matching ingredients in order to provide a complete meal
Aloo Palak Paratha is a traditional North Indian Breakfast dish made with spinach, cottage cheese, butter and other nutritional ingredients. This particular paratha is full of iron, calcium and vitamins. The sizzling hot shallow fried paratha is to be served directly from the griddle to the dinning table to enjoy delicious typical Punjabi paratha.
We had Stuffed parathas with home made nimbu ka Achaar and Mango Achaar,cut onions and a bowl of dudhi raita .
this paratha is bit different from the normal parathas,as the dough is mixed with spinach puree and the filling used here is made with aloo & spices
Ingredients
For The Dough
2 cups whole wheat flour (gehun ka atta)
1 cups Spinach
1/2" Ginger
2-3 Green chillies
1 tbsp dahi (optional)
Salt to taste
2 tsp Oil
Water,to mix
For The Filling2 medium potatoes
1/4 teaspoon salt
1 onion chopped finely (optional)
1/2 teaspoon cumin powder
1 tsp cumin seeds (Jeera)
2 chopped green chili
2 tablespoons chopped cilantro (green coriander)
2 teaspoon coriander powder(optional)
1 teaspoon amchoor powder /chat masala
1 tsp red chilli powder
Other Ingredients
whole wheat flour (gehun ka atta) for rolling
butter for cooking
Method:
For the Dough
1.Sift the whole wheat flour with salt into a bowl.
2.•Bring water to a boil in a big vessel and add salt to it.Add spinach,green chillies and blanch the greens for 2 minutes.Strain the spinach and run cold water over it.Cool it completely.Drain, squeeze out the excess water and blend to a thick purée with chilli & ginger.
3. Add spinach purée, yogurt, one teaspoon salt, in the sifted whole wheat flour. Knead into a soft dough with enough water.
4.Cover the dough with a damp cloth and set aside to rest for half an hour.
5.Divide into equal portions and keep aside.
For the Filling
1.Combine all the ingredients in a bowl and mix well.
2.Divide into equal portions and keep aside.
For the paratha
1.Roll out one portion of dough in a small roti of 4 inch diameter. place a portion of filling mixture and fold the edges of the dough over the filling.
2.Seal the filling in, flatten and roll out again into thick round shape of 6 -7 inches using little flour for rolling.
3.heat a tava /griddle .Place each parantha on it, turn over once and drizzle a little melted ghee around it. Turn it over again and spread a little more ghee on the other side. Cook till both sides are cooked.
4.Repeat the same to make more parathas.
5.Serve hot with the pickle,dahi or raita
Tips /variation:
1.You can even add green capsicum /spring onion /methi /shepu along with palak while making green puree for the dough .
2.paneer can also be stuffed instead of aloo in the dough to make paneer palak Paratha.
3.Add grated cheese to above aloo stuffing
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