Aloo Palak Corn Parantha

Published on September 22, 2017 | In Indian | By Author |

- Prep Time
- 20 Minutes
- Cook Time
- 20 Minutes
- Serves
- 2 big paranthas
- Difficulty Level

The perfect healthy and delicious way to answer the difficult tiffin question which arises everyday! Or a quick but filling lunch on to go… Either ways, these Aloo Palak Corn Paranthas are a complete meal which keep the tummy full for a long, long time. I’ve served them here with baby amla pickle and fresh dahi, but the paranthas taste equally awesome with tomato ketchup or a green chutney for that matter!

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Ingredients

2 medium potatoes
1 small bunch of palak/spinack cleaned and cut
1 full golden corn
2 tsp ginger-garlic paste
1 finely cut onion
2 tsp dhani-jeera/ coriander-cumin powder
1 1/2 tsp red chilli powder
1 tsp amchur powder
1 tsp garam masala powder
salt to taste
normal wheat dough kneaded, enough for 4 rotis
oil/ghee to shallow fry
1 tsp finely chopped coriander leaves for garnishing

Instructions

Boil and mash the potatoes.
Steam the palak/spinach and drain out the water. Grind it into a puree.
Grate the golden corn.
Take a big bowl and add together the mashed potatoes, palak puree, corn and all the spices with the ginger-garlic paste and salt to taste. Mix well.
Roll out four rotis for two paranthas.
Spread the stuffing over one roti, cover it with the second roti and press the sides together firmly. Repeat the process for the second parantha too.
Shallow fry on a hot tawa with a little oil./ghee. Cook evenly on both sides.
Cut into triangles.
Garnish with finely chopped coriander and serve with pickles, sauce, chutney or curd. Enjoy hot!

Servings : 8 quarters/ 2 people
Ready in : 40 Minutes
Course : Main Course
Recipe Type : Rotis/ Parathas/ Breads

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Author

I believe that food should look as good as it tastes, and vice-versa. Maybe this is because I am an artist and an advertising professional too! But my first brush ...

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