Stuffed Aloo Palak Paratha is a wholesome meal by itself, made with whole wheat flour, stuffed with spinach, potato, and spices. This can be eaten as such or with just pickles 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 themselves. 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 BM#89, the third week, where I will be sharing 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.
Other stuffed parathas you can also relish will be these Cauliflower Aloo Stuffed Paratha, Aloo Stuffed Ajwain Paratha, Mooli Ki Paratha.
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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 a few minutes.
Add the chopped spinach leaves and let them 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.
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 nos Green Chilli finely chopped
- 1 tsp Ginger Paste
- Salt to taste
- 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.
Lovely , nutritious paratha ! I have made methi Aaloo , but the combo of paalak Aloo with besan is very very interesting . Must try this one , I bet will get 100 / 100 ????
Aloo palak paratha looks delicious.. i tried palak always in dough... not as stuffing with other ingredients.. look tasty
I have never added spinach in aloo paratha, though otherwise have made paratha with spinach. I must say that it is a wonderful and healthy addition to the usual aloo paratha.
Never tried this combo,aloo methi I make often but this one sounds interesting.Healthy and wholesome meal.
Sandhya Ramakrishnan says
I am loving this idea of using aloo and palak in the stuffing. My little one loves anything green and would love this paratha
Priya Suresh says
Aloo and palak makes an excellent pair in anything, even i love these two ingredients in my stuffing. Am in love with this stuffed paratha, a complete meal.
Love the paper thin parathas Valli. The stuffing with besan, aloo, spinach and spices sound so good and it looks like a really hearty meal..
I also love making suffed parathas with various stuffings and one of them is methi aloo paratha. Never tried palak aloo paratha and the Nisha Madhulika inspired version sounds very delicious.
Adding Besan to spinach definitely must have added more taste and help in binding. I too make a lot of stuff parathas, will try adding Besan once.
Adding spinach to the aloo parathas makes it so nutritious and delicious too. Good idea.
Adding besan to palak aloo and stuffing in parathas sounds awesome. Should try it sometime.
Chef Mireille says
I love the combination of flavors in this paratha - sounds so delicious
We always make aloo methi paratha.. never tried aloo palak.. so delicious and tasty.
Wow! Why did I never think of this aloo and Palak combo for paratha! Want to have it right away. The besan is a wonderful idea to ease out the process. Yum!