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Stuffed Aloo Palak Paratha

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.
Course Breakfast, Dinner
Cuisine North Indian
Keyword Stuffed Paratha
By Cook Method Stovetop
Occasion Meals for Two
By Diet Healthy Recipes
Dish Type Indian Flatbread
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 persons
Author Srivalli


  • 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.
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