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Main Ingredients | Spinach puree, Whole wheat flour (atta) |
Cuisine | Punjabi |
Course | Breads |
Prep Time | 41-50 minutes |
Cook time | 16-20 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Moderate |
Others | Veg |
Ingredients list for Aloo Palak Parantha - SK Khazana
- 1/2 cup Spinach puree
- 1 1/2 cups Whole wheat flour (atta)
- 1/2 cup Refined flour (maida)
- 1/2 teaspoon Carom seeds (ajwain)
- to taste Salt
- 1 tablespoon Oil
- 4 tablespoons Ghee
- Filling
- 3-4 Medium potatoes boiled and peeled
- 1-2 Green chillies chopped
- to taste Salt
- 1 teaspoon Red chilli powder
- 1/2 teaspoon Dried mango powder (amchur)
- 1 teaspoon Chaat masala
Method
- Mix together whole wheat flour, refined flour, carom seeds, salt and spinach puree in a mixing bowl and mix. Add water and knead into a soft dough. Add oil and knead it again. Cover with a moist muslin cloth and set aside for 10–15 minutes.
- For stuffing, crush boiled potatoes and put into another bowl. Add green chillies, salt, red chilli powder, amchur powder, chaat masala and mix well.
- Divide the dough into equal balls. Shape each ball into a katori, place a portion of potato stuffing in it, bring the edges together and press to seal.
- Roll each stuffed ball it into a parantha.
- Heat a non-stick tawa and place a parantha on it and cook on medium heat for 1 minute. Flip, drizzle some ghee all around and flip again. Drizzle some more ghee all around and cook, turning sides till the parantha is evenly cooked on both sides.
- Transfer them on individual serving plates and serve hot with yogurt.
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