Mamta's Kitchen

Paratha With Alu & Palak Stuffing (Potato & Spinach) 1

Aloo-Palak Paratha 1

Mamta Gupta

Spinach and potatoes make a great filling for parathas. You can use either fresh or frozen spinach. If using frozen, use whole leaves one for a better texture. Spinach filling should be stir-fried on high heat until all water is evaporated, otherwise you will end up with a soggy and difficult to handle filling. Add salt and spice to taste. Makes-10. Numbers also depend on the size you make.

Ingredients

  • Dough3 1/2 cups (approximately 500 gm.)chapatti flour

  • 1/2 tsp. salt

  • 300 ml. water approximately. Add a little more or a little less until you get a soft dough

  • 1 tbsp. oil

  • 1/2 tsp. carom seeds or ajwain

  • Filling

  • 2-3 medium potatoes

  • 1 bunch of spinach leaves or palak (100-150 gm.)

  • 1 tsp. oil

  • 1 tsp. chilli powder or flaked chillies

  • 1 tsp. Garam masala powder

  • 1 tsp. ground coriander seeds

  • Salt to taste

  • For making parathas

  • 1/2 cup dry flour for dusting

  • Oil for pan frying

Instructions

  1. Place flour, salt, carom seeds and oil in a bowl. Add enough water to make medium soft dough. It should not be too soft to make it difficult to roll out or too firm to make parathas hard. Keep aside covered with a moist cloth. Give it another quick knead before rolling out parathas.

  2. Boil (or microwave steam for 6-8 minutes), cool, peel and mash the potatoes. Keep aside in a bowl.

  3. Steam spinach leaves, or microwave on full for 3-4 minutes. Drain and squeeze as much water out as you can.

  4. Heat oil in a pan, add spinach leaves, salt, chilli powder/flakes, garam masala and coriander powder. Fry on high until most of the water is evaporated. If they are soggy, they will make rolling out parathas difficult. Cool.

  5. Mix with mashed potatoes. Adjust seasoning.

  6. Making Parathas

  7. Place 1/2 cup of dusting flour on a flat plate.

  8. Give the dough a quick knead to make it smooth.

  9. Take a golf ball size portion of the dough and make it into a ball.

  10. Flatten with your hand or roll out to a 2-3 inch or 7-8 cm. size circle.

  11. Place one tablespoon of the potato/spinach filling mix in the centre. Pull the edges together, around the stuffing and make a ball.

  12. Smooth the ball by rolling between your palms, flatten and dust with flour by rolling it in a plate of dry flour.

  13. Now roll it out with a rolling pin (belan) into a 6-8 inch circle, dusting it a couple of time in between.

  14. Meanwhile, heat a pan or tava to medium hot. Place the rolled paratha on it. If you do not have a tava, the Indian griddle pan, you can use an old frying pan for this, do not ruin your new pan for making parathas or chapatties.

  15. After a minute or so, turn it over.

  16. Repeat the procedure with the rest of the portions.

  17. Brush it gently with oil on both sides one by one. I use a small, India ladle for this purpose. You can use a table spoon or soup spoon, if you do not have a ladle. Fry it to nice and crisp...ish brown on both sides.

  18. Serve immediately with pickles and yoghurt or Lassi 1, Lassi 2 or Lassi 3.

  19. You can make the parathas in advance, but reheat them to crisp before serving. You can do this in a pan or 3-4 at a time under a hot grill.

  20. These can be frozen, but I will recommend placing small squares of wax paper or foil in between. This stops them sticking together. Also, make sure that they are completely cold, at room temperature, before freezing.

Notes

  • To make stuffed poori, make the balls a little smaller, roll out to 4 inch or 9-10 cm. size disc. Deep fry until golden brown on both sides.

  • Also see Methi Paratha and Aloo Methi Paratha.

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