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!
Aloo Palak Corn Parantha
- Prep Time
- Cook Time
- 2 big paranthas
- Difficulty Level Moderate
- (4.5 /5)
- 2 ratings
- 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
- 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!
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