Palak Aloo Paratha
Servings - 2 - 3
INGREDIENTS
Water - 1.5 litres
Spinach - 280 grams
Wheat flour - 400 grams
Salt - 1/2 teaspoon
Water - 100 milliliters
Boiled mashed potatoes - 800 grams
Onions - 120 grams
Coriander - 10 grams
Green chili - 1 tablespoon
Salt - 1 teaspoon
Carom seeds - 1/4 teaspoon
Red chili - 1 teaspoon
Cumin powder - 1 teaspoon
Coriander powder - 1 teaspoon
Dry mango powder - 1 teaspoon
Ghee - for brushing
PREPARATION
- Take a heavy skillet, add 1.5 litres and bring it to a boil.
- Add 280 grams spinach and mix it well.
- Boil for 3 - 5 minutes on medium heat.
- Remove it from heat and transfer this into a blender and blend it into a puree.
- In a mixing bowl, add 400 grams wheat flour, blended puree, 1/2 teaspoon salt and mix it well.
- Add 100 milliliters water and knead it into a smooth soft dough.
- Rest the dough for 20 minutes.
- In a mixing bowl, add 800 grams boiled mashed potatoes, 120 grams onions, 10 grams coriander, 1 tablespoon green chili, 1 teaspoon salt, 1/4 teaspoon carom seeds, 1 teaspoon red chili, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1 teaspoon dry mango powder and mix it well.
- Take a medium size ball from the dough. (see video)
- Roll the ball into small circle.
- Place few tablespoons of the stuffing on the dough circle. Seal the edges completely so that the stuffing does not come out.
- Flatten the dough circle, roll them with a roller to approximately six-inch diameter. This is now called a paratha.
- Heat a skillet, place paratha on it and cook on moderate heat for three minutes. Turn it and pour ghee over it, spread it on paratha and shallow fry over low heat.
- Turn it and again pour ghee on other side. Cook on low heat till golden brown.
- Serve hot with curd.
