Sunday, 17 September 2017

Aloo Palak Parantha (Jodhpuri Parantha)

Aloo Palak Parantha (Jodhpuri Parantha)

Today I am adding a recipe called Aloo Palak Paranth, though it is very simple, it is very special to me. I always try to make stuff that is made by in house ingredients that makes it not only tasty but healthy.

The Kind of aroma it has and the home grown stuff guarantees that your loved ones are enjoying totally adulteration free food. I used my own home grown palak (spinach) into this. This vegetable has a special status due to its freshness, nutrients, delicious taste etc. and this makes the parantha taste awesome.

Though it is a simple recipe, my mother used to make it, my grandmother used to make it, but recently when we went for lunch outing in a mall, my daughter asked me to try Jodhpuri parantha listed on the menu card. I said OK let us try. I didn't know what is this Jodhpuri parantha. But when it was served, I found it exotic and delicious. I started analysing the ingredients and concluded that it is the same what I used to have in my childhood served by mom.

Whatever it is Johdpuri parantha or Aloo Palak paranatha, I love it, I love its rich taste, its aroma, its nutritious ingredients. Normally kids avoid Greens, this gave me an opportunity to make them eat Palak. So enjoy this simple, easy and exotic dish...







Preparation Time : 30 Min

Cooking Time : 20 Min

Ingredients :

For 4 Parantha

For Dough :  

  • Wheat flour 2 cup
  • Salt 1 Teaspoon
  • Pure ghee 1 Tablespoon
  • Water as required
For Filling :  


  • Spinach (Palak) 1 cup shredded 
  • Boiled potato 2 
  • Oil 1 Tablespoon
  • Garlic copped 1 Teaspoon
  • Green chilly 1 Teaspoon chopped
  • Zeera (cumin seed) 1 teaspoon
  • pinch of hing
  • Salt according to taste
  • Haldi 1/2 Teaspoon
  • Red chilly powder according to taste
  • Pure ghee 2 Tablespoon
Procedure :  
  • For dough : In a bowl take atta along with salt and pure ghee mix it well. Now add water as required and knead the dough nicely till it is properly done, keep it aside and prepare the filling

  • For filling : finish all cutting and chopping 
  • In a pan take a tablespoon of oil add cumin seed, hing, green chilly and chopped garlic cook it for a minute or till garlic gets cooked

  • Now add haldi powder along with boiled and crushed potato. cook this for 3 to 4 minutes add salt and chilly powder





  • Add spinach to this and cook for 3 to 4 minute or till it is properly done



  • Now take a small portion of dough. Roll it as disk or chapati as shown in picture
  • Apply some ghee to this spread a layer of filling

  •  Make a round ball of this as shown in picture

  • With the help of rolling pin roll out into a round disk

  • Heat a tawa. Place the parantha on it. Cook it on slow flame and spread some ghee around it. Cook this on both side till it is golden brown from both the side


  • Apply some more ghee on this and serve hot with fresh curd