How to make Aloo Palak Parantha - SK Khazana -

Dough kneaded with spinach, stuffed with potato mixture and rolled into paranthas

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Spinach puree (पालक की प्यूरी ), Whole wheat flour (atta) (आटा)

Cuisine : Punjabi

Course : Breads

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For more recipes related to Aloo Palak Parantha - SK Khazana checkout Missi Roti Palakwali. You can also find more Breads recipes like Paneer Aur Pudina Naan Naan Rajgira Puri-SK Khazana Herb Garlic Bread - SK Khazana

Aloo Palak Parantha - SK Khazana

Aloo Palak Parantha - SK Khazana Recipe Card

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Hindi: palak
Treasure house of vitamins and minerals, spinach must be included in the week's menu. The usage can be varied: chopped spinach leaves cooked with potatoes is a semi-wet vegetable with rotis, a few spinach leaves thrown in with mixed vegetables and turned into a soup is lovely on a cold winter night, chopped and blanched spinach makes a different sort of raita, spinach puree can be used in cutlets or kababs, the list goes on.

Prep Time : 41-50 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Aloo Palak Parantha - SK Khazana Recipe

  • Spinach puree 1/2 cup

  • Whole wheat flour (atta) 1 1/2 cups

  • Refined flour (maida) 1/2 cup

  • Carom seeds (ajwain) 1/2 teaspoon

  • Salt to taste

  • Oil 1 tablespoon

  • Ghee 4 tablespoons

  • Filling

  • Medium potatoes boiled and peeled 3-4

  • Green chillies chopped 1-2

  • Salt to taste

  • Red chilli powder 1 teaspoon

  • Dried mango powder (amchur) 1/2 teaspoon

  • Chaat masala 1 teaspoon

Method

Step 1

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.

Step 2

For stuffing, crush boiled potatoes and put into another bowl. Add green chillies, salt, red chilli powder, amchur powder, chaat masala and mix well.

Step 3

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.

Step 4

Roll each stuffed ball it into a parantha.

Step 5

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.

Step 6

Transfer them on individual serving plates and serve hot with yogurt.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.