Palak Aaloo Paratha

Spinach is a nutrition superstar, even a fairly good source of iron. It's loaded with vitamins and minerals, some of which are hard to find in other foods. It is an excellent source of beta-carotene, a powerful disease-fighting antioxidant that's been shown, among other things, to reduce the risk of developing cataracts. It fights heart disease and cancer as well. Well these facts are just a few drops in an ocean. Check out a well documented article on the benefits of Spinach here.

Here is a recipe of parathas- 'Palak Aaloo Paratha' which has a fair amount of spinach. I am sending this to Healing Food- Event- Spinach: hosted by Divya started by Siri.
Also send it to EFM-Also sending it to EFM-Parathas and Gravies / Curries Series hosted by Srilekha of Me and my Kitchen.

This recipe makes 4 parathas.
Ingredients:
For the dough:

1 cup wheat flour
½ tsp salt.
1 cup chopped spinach.
Water to knead the dough.

For the filling:

1 large potato boiled and mashed.
¼ cup finely chopped onion.
¼ cup of green peas.
1 chopped green chilli or as per taste.
½ tsp of grated ginger.
2 tbsp chopped coriander leaves.
3 tbsp oil.
1 tsp red chilli powder.
¼ tsp turmeric powder.
1 tsp mango powder (amchur)
1 tsp jeera.
1 tsp salt or as per taste.
Ghee for shallow frying.

Procedure:
Mix wheat flour, salt and spinach. Knead the dough using water as necessary. Let it sit for 15-20 mins before rolling.

For the filling, boil the potatoes and mash it nicely so that there are no lumps. Chop the onions finely. Heat a pan and add the oil. When the oil is ready, add the cumin seeds such that they crack right away. Add chopped green chilies and grated ginger. After a minute add the chopped onions and sauté till they are translucent. Add the green peas and stir. Add the mashed potatoes and chopped coriander leaves. Add all the spices and give it a good stir so that the spices are evenly mixed. Heat for another 2-3 minutes. Turn off the gas. Take the pan off the gas and let the mixture cool before using.

Now knead the dough well again and make 4 balls. Divide the filling into 4 parts. Using some dry flour roll it into a roti about 3cm in radius. Using a spoon place one part of filling in the middle. Join the edges and close it forming a ball. Roll it again about 6 cm in radius. Keep a heated tava ready. Cook the roti on tava, when one side is done turn it over and heat on the other side. Brush ghee in the top side and turn it over again. Brush ghee on the other side as well. Apply pressure with a big spoon while heating. Do the same with all the balls. Place the parathas on a paper towel separately so that excess ghee is soaked out.

Serve hot with yoghurt. It even goes well with ketchup and a hot cup of tea.

Enjoy!