Friday, November 6, 2009
Aloo Palak Paratha
1 bunch spinach/Paalak
1-2 green chillies (Optional)
salt to taste
1-2 tsp oil
1/2 tsp Turmeric/haldi powder(Optional)
1 tsp oil
Salt to taste
What to do:
Blanch the paalak/spinach with green chillies, if using. Drain and make a paste without adding any water. In a bowl, take the chapati flour add salt and oil. Mix the spinach puree in the flour. Make a soft and pliable dough. Use water if required.
Heat a kadhai/fry pan. Pour oil, when hot add cumin seeds and ajwain when they pop add the ginger garlic chilli paste. Add the turmeric powder if using. Then add this to the mashed potatoes. Add salt. Set aside to cool.
Knead the dough again for a minute and make equal lemon sized balls. Roll this dough ball in flour and roll them using a rolling pin into thick poories of 4 inch in diameter.
Place one aloo ball in the centre. Cover and seal the ends and roll again, dusting flour if necessary, into ½ cm thick roties using rolling pin.
Mean while, heat a griddle at high flame and lower it to low-medium flame.
Gently dust off the excess flour and place Stuffed Paratha on hot griddle and cook on both the sides till its cooked well and brown spots start to appear on top. Apply little ghee/oil if desired.
Serve hot Aloo Palak Parathas immediately with any curry or with plain yogurt and pickle of your choice and enjoy.