Holidays are welcoming us with cold weather and heavy rains like where I live or snow storms. If I was living closer to my Mom (lucky those who do) I know how much mouth watering food she must have made and fed me and my family especially even more during these cold winter days. But, life moves on and now I am making stuff that I have learned from my Mom growing up for my family. One such definite comfort food during this kind of weather is hot Aloo Paratha. Mouth is water isn’t it? I have learned from my mom not to waste food and to as much vegetables as possible in any dish she makes. So I had some spinach leaves and decided to use them in aloo paratha. This is also a great way to make kids take a little more vegetables.
5 medium size aloo
1 small onion
1 tsp of grated ginger
1/2 bunch of spinach leaves
1/2 tsp haldi powder
1 tsp red chili powder or per taste
1 tsp amchur powder or per taste
1/2 tsp dhania powder
A few sprigs of cilantro (optional)
2 tsp of cooking oil
Salt per taste
For the Paratha:
1 & 1/2 cups of whole wheat flour
1 tsp salt
1/2 tsp of red chili powder
Water to knead
Mix the ingredients under paratha adding little water at a time so that no flour is finally stuck to the vessel. Make the sure the consistency is tighter than a pizza dough. Your paratha atta is ready. Cover it and keep it aside for about 30 minutes.
Pressure cook aloo and then remove the skin, mash it. Finely chop cilantro, spinach and onions. Heat oil in a pan, add the onions and ginger, sauté. Then add spinach and cilantro, saute well, add other spices too. Mix well and then add the mashed aloo, mix and taste. Adjust for seasonings. Let it cool.
Roll out the atta just like you would for a pizza or a tortilla to about 5 – 6″ in diameter, place a spoonful of the stuffing in the center. Fold the atta from the sides to the center so as to cover the stuffing. Dip it in flour and roll out gently. It’s okay if the stuffing comes out a little, just dip it again the flour and roll gently until the desired thickness and size you have achieved. If too much stuffing comes even before the atta is rolled out a decent size, it means you have placed a lot of stuffing.
Heat a pan, add this rolled out atta for a minute, then flip it. Add a drizzle of oil on top of the atta, flip it again and press it all over. Add another drizzle of oil on top of the atta, flip it again and press again until it golden brown on both sides. Aloo Palak Paratha is ready to be served as is or with a side of pickle or plain yogurt.