Aloo Palak Roti Without Stuffing

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.

Prep Time30

Cook Time20

Total Time50

Course: Main Course

Cuisine: Indian

Diet: Vegan, Vegetarian

Servings: rotis

Calories: 96kcal

Author: Geetha Priyanka

Equipment

1 Mixing Bowl
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

Get Recipe Ingredients

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

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 rotis to prevent them from sticking to the rolling pin or the board.

Wrap Rotis: After cooking, stack rotis 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.

Nutrition