Aloo Palak Paratha (Bread with Potato and Spinach Stuffing)

Ingredients

• Wheat flour

  White, cake, enriched

  1 cup unsifted, dipped or 137g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tsp or 9g

• Salt

  Table

  ¼ tsp or 2g

• Water

  Plain, clean water

  ⅓ cup or 79g

• Mashed potatoes

  Home-prepared, whole milk added

  1 cup or 210g

• Spinach

  Frozen, chopped or leaf, unprepared

  1 cup or 156g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Mango

  1 Medium Raw - Whole Foods Market

  50g

• Salt

  Table

  ¼ tsp or 2g

• Chili

  No beans, canned entree

  50g

• Curry Paste, Garam Masala

  Patak's

  ¹⁄₁₆ tablespoons or 4g

• Wheat flour

  White, cake, enriched

  ¼ cup unsifted, dipped or 34g

• Oil

  Submarine Sandwich - Wegmans

  2 tbsp or 28g

Directions

1. Tips
2. Potatoes should not be over cooked, they should be tender, if potatoes are over cooks they absorbed extra water that will make the filling very moist and difficult to roll.
3. Before chopping the spinach remove all the stems wash and pat dry.
4. If filling is too moist mix 1-2 tablespoons besan.
5. Making Dough
6. Mix flour salt and oil add water as needed to make soft dough. Knead the dough well on a lightly oiled surface, dough should be soft but not sticking to your fingers. Cover the dough with a damp cloth and set aside for at least 15 minutes.
7. Making Filling
8. Mashed potato should be at room temperature, mix all the ingredients for filling together and mix it well. Taste the filling and adjust the salt pepper to taste.
9. Divide the dough into four equal parts and form into balls. Divide the aloo palak filling into four parts filling should be about the same size as dough balls.
10. Roll dough ball into a 3" circle. Place a filling ball in the center. Pull the edges of the dough to wrap it around the filling. Repeat to make all four balls. Let the filled balls settle three to four minutes.
11. Meanwhile heat a heavy skillet on medium high heat until moderately hot. To test, sprinkle water on the skillet. If the water sizzles right away, the skillet is ready.
12. Press the filled ball lightly on dry whole wheat flour from both sides.Using a rolling pin, roll the balls lightly to make six-inch circles, keeping the sealed side of the ball on top. If the dough sticks to the rolling pin or rolling surface, lightly dust the parathas with dry flour.
13. Place the paratha on the skillet. When the paratha starts to change color and begins to puff up, flip it over. You will notice some golden-brown spots.
14. After few seconds, drizzle one teaspoon of oil over the paratha. Flip the paratha again and lightly press the puffed areas with a spatula. Flip again and press with a spatula making sure the paratha is golden-brown on both sides. Repeat for the remaining parathas.
15. Paratha are best served hot and crispy. They will be soft if not served hot. If you are not going to serve them right away, cool them on a wire rack to keep them from getting soggy.
16. Parathas can be kept unrefrigerated for up to two days wrapped in aluminum foil or in a covered container. For later use, parathas can be refrigerated three to four days or frozen for up to a month. Re-heat using a skillet or oven.
17. Original recipe by: Manjula Jain (source: www.manjulaskitchen.com/aloo-palak-paratha/)

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