aloo palak parathas
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 177.0
- Total Fat: 1.8 g
- Cholesterol: 0.2 mg
- Sodium: 407.0 mg
- Total Carbs: 36.2 g
- Dietary Fiber: 6.1 g
- Protein: 6.8 g
View full nutritional breakdown of aloo palak parathas calories by ingredient
Introduction
An easy paratha recipe made with mashed potatoes, spinach puree and whole wheat flour. An easy paratha recipe made with mashed potatoes, spinach puree and whole wheat flour.Number of Servings: 6
Ingredients
-
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
15 to 18 medium to large palak/spinach leaves, yields approx ¾ or ½ cup spinach puree
2 medium aloo/potatoes, peeled, boiled and mashed, approx 1 cup mashed potatoes
2-3 garlic, crushed or made into a paste in a mortar-pestle
½ tsp cumin powder/jeera powder
½ tsp coriander powder/dhania powder
½ tsp red chili powder/lal mirch powder
¼ tsp turmeric powder/haldi
2 cups whole wheat flour/atta
1 tbsp yogurt (optional)
1 tsp oil
salt as required
oil or ghee as required for frying the parathas
Tips
tips for aloo palak paratha recipe:
1. if the dough looks dry, then add very little spinach stock and knead. if the dough becomes sticky, then add some more flour and knead.
2. if you use yogurt, you may not need to add any water or the spinach stock while kneading.
Directions
INSTRUCTIONS
rinse and then chop the palak/spinach leaves roughly.
boil or steam the potatoes till they are completely cooked.
when they are still warm, peel and then mash them.
keep aside.
heat through 1 or 1.5 cups water in a pan.
just heat the water till it comes to a gentle boil
add the palak or spinach leaves and simmer for 4-5 minutes.
using a strainer or colander drain the spinach.
while straining, collect the stock in which we blanched the spinach in a bowl and keep aside.
puree the palak/spinach with a hand blender or in an electric blender.
in a bowl or large plate, add all the above ingredients, except for ghee/oil meant for frying.
begin to knead to a smooth dough.
you may not require adding water while kneading the dough.
but if the dough looks dry and needs water, then add the strained stock in which we simmered the palak leaves.
add very less stock and knead to a smooth dough.
keep aside for 15-20 minutes.
make medium sized balls from the dough and roll into 5-6 round parathas.
fry the aloo palak paratha on a hot tava or griddle with a few teaspoons of oil or ghee till brown spots appears on both sides and they are cooked.
serve aloo palak paratha hot with pickle, curd or butter.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user GTKARLA.
rinse and then chop the palak/spinach leaves roughly.
boil or steam the potatoes till they are completely cooked.
when they are still warm, peel and then mash them.
keep aside.
heat through 1 or 1.5 cups water in a pan.
just heat the water till it comes to a gentle boil
add the palak or spinach leaves and simmer for 4-5 minutes.
using a strainer or colander drain the spinach.
while straining, collect the stock in which we blanched the spinach in a bowl and keep aside.
puree the palak/spinach with a hand blender or in an electric blender.
in a bowl or large plate, add all the above ingredients, except for ghee/oil meant for frying.
begin to knead to a smooth dough.
you may not require adding water while kneading the dough.
but if the dough looks dry and needs water, then add the strained stock in which we simmered the palak leaves.
add very less stock and knead to a smooth dough.
keep aside for 15-20 minutes.
make medium sized balls from the dough and roll into 5-6 round parathas.
fry the aloo palak paratha on a hot tava or griddle with a few teaspoons of oil or ghee till brown spots appears on both sides and they are cooked.
serve aloo palak paratha hot with pickle, curd or butter.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user GTKARLA.