PALAK ALU PARATHA

Paratha's are very popular in Northern part of India and having been popular because of their crispy and soft texture. When you make chapathi into layers or stuff them with nutriteous filling, they are called Paratha. The stuffing can be of any vegetable mainly potatoes, cauliflower , radish etc or even paneer. I have heard of Kheema paratha but never tried or had before. Only one thing to remember is the filling should be minced or grated. Only then it easy to roll and its evently distributed on all sides. This recipe I thaught of making a bit more healthier adding palak gravy instead of adding water to the dough. Here it goes

INGREDIENTS.

FOR MAKING DOUGH.

2 cup Wheat flour.

1/2 tsp Salt.

1/2 tsp Ghee

1/2 tsp Ginger- Garlic paste.

Palak gravy as per needed.

FOR THE FILLING.

2 cups Bolied Potatoes.

1 cup Coriander leaves.

1 tsp Mustard seeds.

1 tsp Urad dal.

2 Green chillies finely chopped.

1 tbsp Oil.

Chopped Curry leaves.

Salt to taste.

Extra Oil also for applying on top of parathas at the final stage of cooking.

METHOD.

PALAK GRAVY.

Wash palak leaves under running water 2 to 3 times. Drain and grind it into a fine thick paste.

DOUGH.

In a bowl sieve wheat flour. Add ghee , salt and grinded palak paste as required to make a soft dough. Keep aside coverd with wet tissue to keep the dough moist.

FILLING.

Heat oil in a pan. Season with mustard seeds, urad dal , green chillies,and curry leaves. Fry for few min. Later add the boiled potatoes , salt and stir fry. At the time of taking down from stove add chopped corinder leaves. Divide the filling into small balls.

MAKING PARATHAS.

Divide the dough into small balls. Roll out the dough into small puries and insert filling over the puries. Make a tight swiss roll. Press together and reroll of full size.

TO SAUTE PARATHAS.

Preheat a frying pan on a medium heat. Add 1 tsp oil and place the paratha. When its slight brown apply little more oil and continue flipping the paratha frequently. Cook until both the sides are slight brown.

Serve hot with plain curd or raita or pickle.


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