Stuffed Aloo Palak Paratha is a wholesome meal by itself, made with whole wheat flour, stuffed with a spinach, potato, and spices. This can be eaten as such or with just pickle and curds.
When I thought of Stuffed Dishes, I immediately wanted to try some stuffed parathas. While checking my collection of Stuffed Parathas, I know I have some handful of these that make a wholesome meal by itself. I checked out the ingredients I had on hand and saw some spinach stocked.
While I have stuffed palak parathas in different ways, this method is inspired by Nisha Madhulika recipe that has all spices included and along with aloo, besan is added to give body to the stuffing. This ended up being very filling and with just a pickle and some curds on the side, this turned out to be a heavy meal.
We are starting the BM#89, the third week, where I will be sharing some three different stuffed dishes. I am quite fond of this theme, as I seem to have repeated it a couple of times. You can check out the Stuffed Recipes in Spice your Life and Stuffed dishes in C4AS.
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Step by Step Pictures to make Stuffed Aloo Palak Paratha
Stuffed Aloo Palak Paratha
2 cups Wheat Flour
1 cup Spinach / Palak
1 cup Potato boiled and mashed
2 tbsp Besan / Chickpea flour
3 to 4 tsp Cooking Oil
1/4 tsp Cumin Seeds
1/4 tsp Carom Seeds
A Pinch Asafoetida / Hing
1 tsp Coriander Powder
1/2 tsp Red Chili Powder
A Pinch Turmeric Powder
3 to 4 Green Chilli finely chopped
1 tsp Ginger Paste
Salt to taste
How to make Aloo Palak Paratha
Wash and chop the spinach leaves finely.
Microwave the potatoes for 4 to 5 mins, soak in water and peel the outer skin. Mash well.
Making the Dough
Take the flour in a bowl along with salt and slowly add water to knead to a soft yet stiff dough. Cover with a muslin cloth and let it rest for 15 to 20 mins.
Meanwhile, take a nonstick pan, roast the besan for a couple of minutes till it starts to change colour. Remove to a bowl.
Then heat with oil. temper with cumin and ajwain seeds, hing, finely chopped green chilies, ginger and mix well. Saute for few minutes.
Add the chopped spinach leaves and let it wilt.
Next add the coriander powder, chili powder, salt, and combine well.
Once the spinach gets cooked and reduces in volume, add the roasted besan. Combine well.
Now add the mashed potato and mix everything together, adjust for seasoning. Keep it aside while you roll out the parathas.
Knead again and divide into equal balls. Dust and flatten in the center, keep the filling and seal the ball on all sides.
Heat a tawa and when hot, cook the stuffed aloo palak on both sides.
Serve this with pickle and curds.