Aloo Palak Paratha is a carb in carb comfort food with a good dose of fresh spinach in between. Aloo Paratha is a popular Indian stuffed bread recipe that is prepared with whole wheat. I like to add some greens to it, sometimes kale and sometimes spinach. Often served with yogurt on the side, a dollop of butter and some pickle, Aloo Paratha makes for a great meal. It is also sometimes served as weekend breakfast with a cup of piping hot masala chai.
There was a time when making aloo paratha was a daunting task for me. It would end up being a complete mess as the potatoes would burst out when rolling the paratha and my attempt to impress my husband would fly out of the window. It took me a while to get it right and now, I make it more often than you can imagine.
A good stuffed paratha should have cooked through flaky golden brown exterior with evenly spread filling.
Although it’s a fairly simple dish to prepare but for someone who is not used to making aloo palak paratha, it can sound a little intimidating. Just follow all the tips and tricks that I mentioned below and trust me, you will do great!
What kind of potatoes to use when making Aloo Palak Paratha?
In India, you don’t see a lot of potato varieties and so, whatever you get in the market works fine. Here in US, you will find several varieties in the market, and I felt that the white potatoes work best for aloo paratha.
Should you boil or steam the potatoes?
I personally prefer to steam the potatoes as it softens beautifully without all the additional water content. It also easy to peel and the mashed potato texture turns out perfect for stuffing.
How do I make the Aloo Palak Paratha?
The filling:
I stir-fry a little onion with garlic, ginger and cumin powder. Once the onion is softened, I add the finely chopped spinach and cook for a couple of minutes. Once it’s all cooked through, I add it to the mashed potato along with dry mango powder and give it a good mix. Taste for salt and add any, if needed. I like to add finely chopped green chili for us grown ups and avoid it for the kid. It’s very important to let the stuffing cool down completely before making the stuffed paratha.
The dough:
I use whole wheat and flavor it with salt and carom seeds. Little amount of oil is added while making the dough to make it more pliable.
Another way to making this Aloo Palak Paratha
You could also mix the spinach to the dough, which will make the paratha look beautiful green. As for the stuffing, just add spiced mashed potatoes.
Stuffing and rolling the Aloo Palak Paratha:
Divide the dough and the stuffing into equal portions. You don’t want to over stuff the dough because it will be tough to roll. You also don’t want less filling, or it will taste bland.
One trick is to sprinkle little flour on the filling before sealing. It helps to seal without getting too sticky.
When you roll the paratha, flour the rolling pin and the board nicely. Make sure to roll with gently pressure. If you press too hard, the filling will burst out. Make sure you rotate as you roll for even thickness.
Making the paratha:
I occasionally like to fry the paratha in ghee on days when I want to indulge. Most days, I do use just oil. You want the skillet (preferably cast iron) to be medium hot. You will need about 2 teaspoons of oil (1 teaspoon on each side) for 1 paratha. Keep flipping and gently pressing as you cook the paratha for even golden crust.
Sometimes with luck, you will realize that the paratha will puff up (like phulka or pita bread) and I scream with joy whenever that happens.
We Indians make stuffed paratha with different varieties of vegetables and lentils, but aloo paratha seems to be everybody’s favorite even if potato is not their favorite vegetable.
Pair the paratha with these Indian pickles
Garlic Achaar
Aam Ka Achaar
And perfectly thick homemade yogurt – watch the VIDEO
Aloo Palak Paratha is a carb in carb comfort food with a good dose of fresh spinach in between. Often served with yogurt on the side, a dollop of butter and some pickle, Aloo palak paratha makes for a great meal.Aloo Palak Paratha
Ingredients
For the filling:
For the dough
Instructions
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Jeff the Chef
September 16, 2019 at 8:50 PMThis sounds and looks so good!
Kankana Saxena
September 19, 2019 at 1:55 PMThanks a lot Jeff 🙂
angiesrecipes
September 16, 2019 at 9:20 PMIndian has the BEST flatbread! This is a wonderful family meal.
Kankana Saxena
September 19, 2019 at 1:56 PMSpot on 🙂 So glad you liked it!
David @ Spiced
September 17, 2019 at 7:58 AMStuffed paratha truly is a comfort food to top all comfort foods! I’ve never thought about trying my hand at making this at home, though. You’ve inspired me!!
Kankana Saxena
September 19, 2019 at 2:00 PMYou cooking is so amazing, I am sure you can easily make stuffed paratha 🙂
Arpita
September 17, 2019 at 12:40 PMThese parathas look yummm!!! Can have these any time of the day .. Love the idea of adding spinach to the potato filling..
Kankana Saxena
September 19, 2019 at 2:01 PMI always try to add some greens, god knows why but that way less carb indulgence guilt LOL
The Love of Spice
September 17, 2019 at 7:13 PMThis looks delicious! And such great tips. I use them too while making aloo paratha. Though I haven’t ever made aloo palak paratha. Will try your recipe for it!
Kankana Saxena
September 19, 2019 at 2:03 PMI learnt all these tips the hard way LOL I was really horrible at stuffed paratha.
The Love of Spice
September 20, 2019 at 7:48 AMMe too! It actually took me years of terrible stuffed parathas to make decent ones. But your tips are spot on. And could be only shared by someone who has learnt this the hard way! Because sometimes when things come easily to us, it’s more challenging to think about all the ways other people might struggle, and address those things.
priya
September 20, 2019 at 10:06 AMAloo ka paratha with any twist is welcome in our house.
mjskitchen
September 27, 2019 at 2:08 PMI love everything about these – the flatbread, the stuffing – it’s all good!