Aloo Palak Parantha | Sanjeev Kapoor Khazana

Ingredients

½ cup spinach puree

1½ cups whole wheat flour

½ cup refined flour

½ tsp carom seeds

1 tbsp oil S

alt to taste

4 tbsps ghee

Stuffing

3-4 medium potatoes, boiled and peeled

1-2 green chillies, chopped

Salt to taste

1 tsp red chilli powder

½ tsp dried mango powder ( amchur powder )

1 tsp chaat masala

Method

1. Mix together whole wheat flour, refined flour, carom seeds, salt and spinach puree, add water and knead into a soft dough. Add oil and knead it again. Cover and set aside for 10–15 minutes.

2. For stuffing, crush boiled potatoes, add green chillies, salt, red chilli powder, amchur powder, chaat masala and mix well.

3. Divide the dough into equal portionsand make a dent in the centre to fill the stuffing, stuff the dough with the stuffing and seal it.

4. Roll it into a parantha and set aside.

5. Heat a nonstick tawa and place a parantha on it, cook the paranthas on both sides with ghee.

6. Serve hot with curd.