हरियाली आलू पराठा | Green Aaloo Paratha

Prep time 5 min	Cooking time 45 min
Cousine / Course Indian-Breakfast	Servings 8

Ingredients – Spinach Puree

• पालक / Spinach – 1 bunch
• Cold Water

Blanching Spinach

1. Boil 2-3 cup water, add washed spinach leaves to boiling water
2. Cook for about 1 min
3. Drain spinach from boiling water and drop in to cold water
4. Grind cooled spinach to fine puree and set aside

Ingredients – Dough

• पीठ/ आटा / Chapati Flour – 2 cups
• मीठ / नमक / Salt – as per taste
• हळद / हल्दी / Turmeric – 1/4 tsp
• ओवा / अजवायन / Carrom seeds – 1/4 tsp
• Spinach Puree – 4-5 tbsp
• तेल / Oil – 1 tbsp
• Water as needed

Making –Patoli

1. Take a mixing bowl add flour, salt, turmeric, Carrom seed, mix everything together,
2. Add oil to the bowl, rub it well with flour mix
3. Add Spinach puree to the bowl ad mix well
4. Add little water at a time and make medium dough.
5. Cover and set aside for 5 min, after 5 min grease palms with hands and rub dough to make it smooth
6. Cover again and set aside for 15 min while we work on our filling

Ingredients – Filling

• तेल / Oil – 2 tbsp
• हींग / Asafoetida – 1 pinch
• मोहरी / राई / Mustard seeds – 1/2 tsp
• जीर / जीरा / Cumin seeds – 1/2 tsp
• कलोंजी / Nigella -1/4 tsp
• मिरची / Green Chili – 5-6 finely chopped 
• अदरक / Ginger – 1 inch crushed
• हळद / हल्दी / Turmeric – 1/2 tsp
• बटाटा / आलू / Potato – 4 boiled & mashed
• मीठ / नमक / Salt – as per taste
• आमचूर / Aamchoor powder – 1/2 tsp
• कोथंबीर /धिनया / Coriander for Garnish

Making Filling

1. Take a pan and heat on medium, add oil to the pan
2. Add pinch of Asafoetida (Hing), mustard seeds, cook till mustard seeds starts to pop
3. Add cumin seeds, nigella seeds, green chopped chilies, ginger to hot oil, sauté till light brown
4. Add turmeric and mix well
5. Add mashed potato to the pan and mix well, cook for 2-3 min
6. Add coriander, filling is ready,
7. Set aside and let it cool down

Making Paratha

1. Take the Doug massage it, take small portion, press gently in your hands to make bowl like round, fill it with prepared potato filling, seal the filling with dough carefully
2. Now roll the stuffed dough round to make paratha,
3. Heat tava on medium heat, transfer rolled paratha to tava, cook both the sides properly,
4. Sprinkle few drops of oil/ghee and cook both sides to get added crispiness, paratha is ready
5. Repeat for remaining parathas

How to serve

1. Serve hot, top with little butter
2. Serve with curd, rita, chutney

Tips

1. Blanching spinach helps maintain green color
2. Good way to include spinach in kids meal
3. This is fusion recipe of Aaloo Paratha!