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I always make aloo paratha and palak paratha because it’s easy to make and we like it. Yesterday I thought.. why not to try making both parathas at a time so you can enjoy the chatpata aloo paratha with healthy nutritions of palak and that’s how I invented this recipe.. and we totally loved the final product!

2 Cups Whole wheat flour/ aata
a big handful bunch of spinach(roughly chopped)
1/4 Finely chopped onion
1 1/2 Green chili/ Garlic chutney
2 Garlic cloves
1/4 Tsp Carom sedss/ajwain/ovaa
salt for taste(around 1 Tsp)
pinch of asefoetida
In a blender take chopped spinach, green chili, garlic and make puree(add 1-3 Tbsp water if needed). In a bowl mix remaining ingredients, now add puree and make a medium soft dough(use little water if needed). Set aside(to avoid any mistake, please check tips given at the end).

5 Medium potatoes(boil potatoes in a pressure cooker upto one whistle on medium low heat )
1/4 Tsp mustard/ Rai
1/2 Tsp Cumin seeds/Jeera
3 Garlic cloves
1/4 Inch Ginger
2 Green chilies(or as per taste) (chopped finely)
1/4 Tsp turmeric
2 Tsp dry mango powder/Aamchur powder
salt as per taste
1 tsp oil
pinch of asefoetida
2 Tbsp chopped coriander leaves
Peel off the skin of potatoes and mash with hands or masher. Make ginger garlic chili paste. In a pan heat oil and make tempering with mustard and cumin seeds, now add ginger garlic green chili paste, saute for a while, now add turmeric, asefoetida mix well. Add mashed potatoes mix well. set aside and let it cool. Now add salt and aamchur powder, chopped coriander and mix well.

Making paratha:
Take lemon size portion of spinach dough make a bowl using your fingers, now take a lemon size portion of potato stuffing(or little small), place that ball into dough bowl, now gentle close all the sides of bowl and flat it with your palm. Dust some wheat flour on a flat surface and using rolling pin, roll the dough into round shape very gently and evenly in any shape you like. Meanwhile, heat a pan on medium heat, spread little ghee to avoid sticking. Place paratha carefully and cook from both sides till it’s get cooked completely. While changing the sides apply some ghee generously.
Enjoy with yoghurt/dahi, pickle or just as it is.

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1) While making spinach puree, do not add water at once.
2)When making dough do not add too much water, as onion leaves its water and it makes dough little soft.
3)Adding chopped onion in sough is optional, but onion adds nice crunchiness and sweetness to the paratha.
4) Boil potatoes completely, when making stuffing.. check for consistency of mashed potatoes. It should be same as dough. If stuffing is too soft, it will come out from the dough, will stick to the surface and you won’t be able to roll paratha.
5)If stuffing happens to be too soft, you might need to cook stuffing for few minutes as in the process of cooking excess water will be evaporated and you can get desired consistency.