How to make Aloo Palak Stuffed Paratha

 

You want to make a special winter weekend breakfast….here is how to make aloo palak stuffed paratha. This recipe includes  two ways of making the parathas. Which one will it be for you…or maybe both 😊

 

There are more such recipes on my channel:  https://goo.gl/XBwLLc

 

Spinach or palak is used in a lot of winter special recipes. This recipe uses this super food in a stuffing for the very popular paratha. I like to use freshly harvested winter potatoes along with the spinach to make different fillings for parathas. Here are two such recipes that I like to make on weekends for my family.

 

It’s a detailed recipe and every step has been explained simply. You will be able to follow it and make the parathas perfectly to your taste.

HAPPY WEEKEND!

 Click the link below for the video: 

ALOO PALAK STUFFED PARATHA              Makes 8

Ingredients:

FOR THE DOUGH

Whole wheat flour – 1 cup

All Purpose flour – 1 cup

Salt – a large pinch

Vegetable oil – 2 tsp

Water – as required for kneading

 

FOR THE FIRST FILLING

Boiled potato (grated) – 1 ½ cup

Spinach leaves (shredded) – 1 cup

Pizza seasoning – 1 tbsp

Garlic (grated) – ½ tsp

Red chili flakes – to taste

Mozzarella (grated) – 3 tbsp or more if you like

Coriander (chopped) – 2 tbsp

Green onion (chopped) – 1 ½ tbsp

Gram flour/Besan (roasted) – 1 ½ tbsp

Salt – to taste

 

FOR THE SECOND FILLING

Boiled potato (grated) – 1 ½ cup

Spinach leaves (shredded) – 1 cup

Cottage cheese/Paneer (crumbled)-100g

Garlic (grated) – 1 tsp

Green chili (chopped) – to taste

Coriander (chopped) – 2 tbsp

Onion (chopped) – 1 ½ tbsp

Gram flour/Besan (roasted) – 1 ½ tbsp

Chaat Masala powder – ¾ tsp

Coriander powder – ¾ tsp

Cumin powder – ¾ tsp

Turmeric powder – ½ tsp

Garam masala powder – ½ tsp

Salt – to taste

 

Extra virgin olive oil – to cook the first one

Clarified butter/Ghee – to cook the second one

 

Method:

1.    FOR THE DOUGH: Mix together all the ingredients except water in a large bowl. Add water little at a time to form a dough that is not too soft or too stiff. Knead for 3 minutes. Cover and keep aside to rest.

2.    FOR THE FIRST FILLING: Mix all the ingredients together and keep aside.

3.    FOR THE SECOND FILLING: Mix all the ingredients together and keep aside.

4.    Once the dough has rested for 15 minutes, divide it into 8 equal portions. Roll into smooth balls.

5.    Divide the two fillings into 4 portions each. Make balls that are slightly larger than the dough balls.

6.    Use a little flour to roll out the dough balls into circles about 5 inch in diameter. Roll a filling ball in dry flour and place in the center of the rolled circle. Fold it into a square shape. Seal the edge with a bit of water. OR You may pleat the sides and gather them at one point to get a ball shape. Then flatten it to a round.

7.    Roll out as thinly as possible with a light hand.

8.    Cook on a hot griddle or tawa on medium heat flipping from time to time. Once the bread puffs up apply extra virgin olive oil for the first one and ghee for the second one. Cook on both sides.

9.    Serve hot with butter and pickle on the side.

© Rinki’s Kitchen