Bored of plain roti or find stuffed parathas difficult to prepare? Try this aloo palak paratha made without stuffing. It is a vegan dish perfect for a midweek meal or to pack in a lunchbox.
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This recipe is an excellent way to incorporate potatoes and spinach in the diet, specifically for picky eaters. It is also the best alternative to stuffed parathas, making it ideal for beginner cooks.
The best part of the recipe is that whole wheat flour, mashed potatoes, spinach and spices are combined with water to make a dough, rather than the traditional process of stuffing potato spinach filling inside the dough before rolling and cooking it. The usual stuffing technique can be a little tricky, as it requires rolling the stuffed dough gently enough to prevent the filling from oozing out.
Spinach potato paratha is one of the simplest yet most delicious dishes. It makes a wholesome dish when paired with a pickle such as avakaya, onion raita or vegetable side dishes like carrot beans poriyal, baby corn masala, green peas curry or green moong dal.
Ingredients
- Vegetables: Fresh spinach and potatoes. I have used leftover boiled potatoes. You can steam or boil potatoes freshly.
- Flour: Whole wheat flour to make dough.
- Spices: Turmeric, chilli flakes, salt, amchur powder (raw mango powder), ajwain (carom seeds), coriander powder and cumin powder.
- Liquid: Water to make a dough and oil to cook parathas. I have used olive oil, but you can use any cooking oil that you use in your kitchen.
See the recipe card for quantities.
Step By Step Instructions
Step 1: In a mixing bowl, combine wheat flour, salt, turmeric, red chilli flakes, amchur powder, coriander powder and cumin powder.
Step 2: Now add water gradually and knead it into a soft dough.
Step 3: Add a teaspoon of oil and knead for a minute.
Step 4: Close the bowl with a plate and let the dough rest for 20 minutes.
Step 4: Divide the dough into eight equal balls.
Step 5: Flatten the ball slightly and place it on a wooden board.
Step 6: Lightly dust the board with flour and sprinkle the flour on the dough ball.
Step 7: Roll out each ball with a rolling pin into a thin circular disc.
Step 8: Heat the tava over medium-high heat on the stovetop.
Step 9: Place rolled roti on a hot tava.
Step 10: Cook for around 30-40 seconds until bubbles appear on them.
Step 11: Flip and cook the other side, pressing gently with a kitchen cloth or a flat spatula.
Step 12: Apply a few drops of oil on both sides and cook until brown spots appear.
Step 13: Remove, wrap with a muslin cloth and place inside the hot box to keep it warm.
Serve hot aloo palak paratha with raita or with any simple side dish such as kohlrabi curry, bhindi do pyaza or tomato kurma.
Substitutions and Variations
Extra Spicy: Add finely chopped green chillies for a spicy kick.
Vegetables: Freshly grated ginger, chopped curry leaves and coriander make a lovely addition.
Storage
Spinach potato parathas taste best when eaten fresh. However, they stay fresh for a few hours when stored properly in an airtight container.
Place the stacked and wrapped parathas in an airtight container or hot box to keep them warm for a couple of hours until ready to serve.
If you plan these parathas as part of your weekly meal prep, prepare the dough and store it in an airtight container in the fridge for up to 2 days. Remove the dough from the fridge and let it sit for an hour to reach room temperature before making rotis.
Tips and Tricks
Rest Dough: After kneading, close the bowl and let the dough rest for at least 20 minutes, as it helps get soft rotis.
Rolling: Lightly dust the wooden board and the dough with flour while rolling parathas to prevent them from sticking to the rolling pin or the board.
Wrap Rotis: After cooking, stack parathas and wrap them in a muslin cloth or kitchen towel to keep them soft.
Spinach: Use fresh spinach for the best taste and flavour. Make sure to wash the leaves under tap water before chopping.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favourite dishes to serve with aloo palak paratha:
KEEP IN TOUCH
Do let me know if you try this Aloo Palak Paratha without stuffing recipe. If you like this recipe kindly consider rating it using stars in the comment section or on the recipe card to help more people find this recipe online. You can stay up to date by following me on Facebook, Pinterest, Instagram or subscribing to my Youtube channel. Or why not subscribe to my blog and get simple recipes straight to your inbox?
📖 Recipe Card
Aloo Palak Roti Without Stuffing
Equipment
- 1 Plate
- 1 Chapati Rolling Pin and Board
- 1 Tava
- 1 Steel Spatula With Long Handle
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- 200 gms (or) 1.5 Cups Wheat Flour
- 1 Cup (or) 175 gms Potatoes boil and mash
- 2 Cups (or) 80 gms Fresh Spinach wash and chop finely
- Salt as required
- ½ Teaspoon Turmeric
- 1 Teaspoon Chilli Flakes
- 1 Teaspoon Amchur/ Dry Mango Powder
- ½ Teaspoon Coriander Powder
- 1 Teaspoon Cumin Powder
- ½ Teaspoon Ajwain/ Carom Seeds
- ½ Cup Water adjust to get right consistency
- 1-2 Tablespoons Oil
- Wheat Flour for dusting
Instructions
- In a mixing bowl, combine wheat flour, mashed potato, spinach, salt, turmeric, red chilli flakes, ajwain, amchur powder, coriander powder and cumin powder.200 gms (or) 1.5 Cups Wheat Flour, 1 Cup (or) 175 gms Potatoes, 2 Cups (or) 80 gms Fresh Spinach, Salt, ½ Teaspoon Turmeric, 1 Teaspoon Chilli Flakes, 1 Teaspoon Amchur/ Dry Mango Powder, ½ Teaspoon Coriander Powder, 1 Teaspoon Cumin Powder, ½ Teaspoon Ajwain/ Carom Seeds
- Add water gradually and knead it into a soft dough.½ Cup Water
- Add a teaspoon of oil and knead for a minute.1-2 Tablespoons Oil
- Close the bowl with a plate and let the dough rest for 20 minutes.
- Divide the dough into eight equal balls.
- Flatten the ball slightly and place it on a wooden board.
- Lightly dust the board with flour and sprinkle the flour on the dough ball.Wheat Flour
- Roll out each ball with a rolling pin into a thin circular disc.
- Heat the tava over medium-high heat on the stovetop.
- Place rolled roti on a hot tava.
- Cook for around 30-40 seconds until bubbles appear on them.
- Flip and cook the other side, pressing gently with a kitchen cloth or a flat spatula.
- Apply a few drops of oil on both sides and cook until brown spots appear.1-2 Tablespoons Oil
- Remove, wrap with a muslin cloth and place inside the hot box to keep it warm.
- Serve hot aloo palak roti with raita or with any simple side dish of our choice.
Notes
Nutrition
Welcome to Flavours Treat. I share vegetarian recipes made with wholesome, mostly fresh ingredients. Every recipe has easy-to-follow instructions with process shots (detailed step-wise pictures), a short video and lots of tips to help your cooking journey. Read more
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