Aloo Palak Paratha Indian Stuffed Bread Playful Cooking

There was a time when making aloo paratha was a daunting task for me. It would end up being a complete mess as the potatoes would burst out when rolling the paratha and my attempt to impress my husband would fly out of the window. It took me a while to get it right and now, I make it more often than you can imagine. A good stuffed paratha should have cooked through flaky golden brown exterior with evenly spread filling. Although it’s a fairly simple dish to prepare but for someone who is not used to making aloo palak paratha, it can sound a little intimidating. Just follow all the tips and tricks that I mentioned below and trust me, you will do great!

What kind of potatoes to use when making Aloo Palak Paratha?

In India, you don’t see a lot of potato varieties and so, whatever you get in the market works fine. Here in US, you will find several varieties in the market, and I felt that the white potatoes work best for aloo paratha.

Should you boil or steam the potatoes?

I personally prefer to steam the potatoes as it softens beautifully without all the additional water content. It also easy to peel and the mashed potato texture turns out perfect for stuffing.

How do I make the Aloo Palak Paratha?

The filling: I stir-fry a little onion with garlic, ginger and cumin powder. Once the onion is softened, I add the finely chopped spinach and cook for a couple of minutes. Once it’s all cooked through, I add it to the mashed potato along with dry mango powder and give it a good mix. Taste for salt and add any, if needed. I like to add finely chopped green chili for us grown ups and avoid it for the kid. It’s very important to let the stuffing cool down completely before making the stuffed paratha. The dough: I use whole wheat and flavor it with salt and carom seeds. Little amount of oil is added while making the dough to make it more pliable.

Another way to making this Aloo Palak Paratha

You could also mix the spinach to the dough, which will make the paratha look beautiful green. As for the stuffing, just add spiced mashed potatoes. Stuffing and rolling the Aloo Palak Paratha: Divide the dough and the stuffing into equal portions. You don’t want to over stuff the dough because it will be tough to roll. You also don’t want less filling, or it will taste bland. One trick is to sprinkle little flour on the filling before sealing. It helps to seal without getting too sticky. When you roll the paratha, flour the rolling pin and the board nicely. Make sure to roll with gently pressure. If you press too hard, the filling will burst out. Make sure you rotate as you roll for even thickness.

Making the paratha:

I occasionally like to fry the paratha in ghee on days when I want to indulge. Most days, I do use just oil. You want the skillet (preferably cast iron) to be medium hot. You will need about 2 teaspoons of oil (1 teaspoon on each side) for 1 paratha. Keep flipping and gently pressing as you cook the paratha for even golden crust. Sometimes with luck, you will realize that the paratha will puff up (like phulka or pita bread) and I scream with joy whenever that happens. We Indians make stuffed paratha with different varieties of vegetables and lentils, but aloo paratha seems to be everybody’s favorite even if potato is not their favorite vegetable. Pair the paratha with these Indian pickles