Aloo Palak Paratha

Ingredients(for 2 medium parathas)

• 1.5 cups Whole wheat flour (atta) (gehun ka atta)
• 2 medium Boiled potatoes (aloo, mashed)
• 1 cup Fresh spinach leaves (palak, finely chopped)
• 1-2 Green chilies (finely chopped) - optional
• 1 tsp Ginger (grated (adrak))
• 1 tsp Coriander powder (dhaniya powder)
• 1/2 tsp Cumin seeds (jeera)
• 1/2 tsp Red chili powder (lal mirch) - optional
• 1/4 tsp Turmeric powder (haldi)
• to taste Salt (namak)
• 2-3 tsp Oil or ghee (for roasting)
• 2 tbsp Fresh coriander leaves (hara dhaniya, chopped) - optional

Instructions

1. 1

   Prepare dough by mixing whole wheat flour, a pinch of salt, and enough water to knead into a soft, smooth dough. Cover and rest for 10 minutes.

   10 minutes

   Add a few drops of oil to make the dough softer.

2. 2

   Wash, blanch, and finely chop spinach leaves. Squeeze out excess water to prevent sogginess.

   5 minutes

   Dry spinach thoroughly for easier stuffing.

3. 3

   In a bowl, combine mashed boiled potatoes, chopped spinach, green chilies, grated ginger, coriander powder, cumin seeds, red chili powder, turmeric, salt, and fresh coriander. Mix well.

   5 minutes

   Mix gently to avoid making the filling mushy.

4. 4

   Divide dough and filling into equal portions. Roll each dough ball into a small disc, place a portion of filling in the center, and bring edges together to seal.

   3 minutes

   Seal properly to prevent filling from leaking during rolling.