Aloo Palak Paratha

We all love aloo paratha.  My elder son who is a picky eater also eats aloo paratha.  He is big fan for spinach.  When he was very young like 2-3 years he used to watch the Popeye and he started liking spinach.  Here is a simple recipe of aloo palak paratha.

For the outer cover

2 Cups Chapati flour
1 bunch spinach/Paalak
1-2 green chillies (Optional)
salt to taste
1-2 tsp oil

For the aloo stuffing

3-4 medium potatoes boiled and mashed

2 tsp chilli ginger garlic paste

1 tsp cumin seeds

1 tsp Ajwain/ova seeds(Optional)

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.

Protein packed Puris

Generally during weekends we take light dinner. But this saturday my son wanted to eat puris. I had some daal from lunch leftover. I wanted to use it up. This is how I used it.

Daal Puri


Ingredients:

1 Cup Whole wheat flour/Chapati flour, I used Nature Fresh
1/4 Cup Soya Flour,
1/2 Cup Chana Flour/Besan
1/2 Cup leftover cooked dal (any dal), I used masoor dal.
Salt to taste,
Oil for deep frying.


Method:

Mix together all the flours, salt & dal.
With minimum water knead into a semi-soft or chapati like dough.
Divide the dough in golf size balls.
Roll the puris.
Heat oil in a deep frying pan.
Fry the puris.
The puris turned out extremely crispy.
Maintained the same crisp till next day.
Serve with any curries or anything u like.
I served mine with Shrikhand & Aloo Gobhi, I will give the recipe some other time.



The Puris soaked very less oil as compared to the normal puris we make.
U can use any dal that's leftover with u even tadka dal.
I have not tried it with Makhani Dal yet if any one has tried pls. let me know how it tastes.