Nutty Spinach Aloo Paratha with Paneer and Mixed Nuts

Nutty Aloo Paratha Recipe

Nutty Aloo Paratha is a delightful North Indian breakfast dish that perfectly blends the goodness of whole wheat flour, flavorful spices, and the richness of potatoes and paneer. This recipe incorporates pureed spinach for an added nutritional boost, making it not only delicious but also a colorful addition to your meal. Serve it with flavorful sides like Rawal Pindi Style Chole and a fresh Kachumber Salad to create a wholesome brunch that your family will love.

Ingredients

Nutritional Information (per serving)

Preparation Time

Instructions

1. Prepare the Dough:
   To start your Nutty Aloo Paratha, combine the whole wheat flour, water, and pureed spinach in a mixing bowl. Knead the mixture until it forms a soft and pliable dough. If the dough seems dry, add a few drops of ghee or oil to enhance its texture. Once kneaded, cover the dough and let it rest while you prepare the filling.

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2. Make the Filling:
   In a large mixing bowl, combine the boiled and mashed potatoes with crumbled paneer, chopped coriander leaves, garam masala, salt, cumin powder, red chilli powder (or chopped green chillies), chopped mixed nuts, and raisins. Mix all the ingredients thoroughly until well combined.

3. Divide the Filling:
   Divide the prepared nutty aloo filling into 8 to 10 equal portions. This step helps ensure that you have enough filling for each paratha and can gauge the number of parathas you can make.

4. Stuff the Parathas:
   Take a portion of the rested dough and roll it into a small circle. Place one portion of the filling in the center and carefully fold the dough from all sides to encase the filling. Dust the stuffed dough with a little flour to prevent sticking, and gently roll it out into a paratha, taking care not to let the filling ooze out.

5. Cook the Parathas:
   Preheat a roti tawa (flat skillet) over medium heat. Once hot, place the rolled Nutty Aloo Paratha onto the tawa. Allow it to cook for about 30 to 45 seconds until small bubbles form on the surface. Flip the paratha over, and at this stage, add a teaspoon of ghee or oil around the edges. Spread it evenly and flip the paratha again so that the oiled side can cook.

6. Finish Cooking:
   Keep pressing the paratha with a spatula as it cooks, ensuring it browns evenly on both sides. Continue flipping and adding ghee as needed until the paratha is cooked through, crisp, and golden brown.

7. Serve:
   Once the Nutty Aloo Parathas are ready, transfer them to a serving plate. Repeat the cooking process for the remaining dough and filling portions. Serve the parathas hot with Rawal Pindi Style Chole and Kachumber Salad for a hearty weekend brunch. For a refreshing finish, consider adding a Quick Strawberry Yogurt Smoothie.

Tips for Success

• For a creamier filling, you can add some mashed avocado or a dollop of yogurt to the potato mixture.
• Adjust the spice levels according to your preference by increasing or decreasing the amount of red chilli powder or green chillies.
• Make sure to keep the dough covered while working to prevent it from drying out.

This Nutty Aloo Paratha Recipe is a delightful way to start your day or enjoy a leisurely brunch with loved ones. With its wholesome ingredients and delightful flavors, it’s sure to become a favorite in your household!