Saag Alu Paratha

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Master the art of making crispy yet soft parathas, bursting with the goodness of spinach and potatoes. Elevate your home-cooking game and impress your taste buds with this authentic Indian recipe.
Makes 8 paratha. 

350g chapati/atta flour
ghee/oil of choice
220g spinach leaves

For the Potato Filling
4 red potatoes, peeled and roughly chopped
1 tsp cumin seeds
1 tsp salt
1 tsp chilli powder
1 tsp turmeric
1 tsp garam masala

– Place the potatoes in a pan and cover in cold water. Bring them to a boil and cook for 5-6 minutes. Drain the potatoes and set aside.

– Meanwhile, place the spinach in a large pan, cover with a lid, and cook for 5 minutes until wilted. Transfer to a blender and blitz to form a purée. Set aside.

– Add 2 tbsp of oil to a hot pan. Add the cumin seeds and let them sizzle.

– Throw in the potatoes with the salt, chilli powder, turmeric, and garam masala. Mix well and cook for 2 minutes. Transfer to a large bowl, mash them slightly, and set aside.

– Place the flour, and a pinch of salt in a large bowl. Add some spinach purée, a little at a time, and stop when you have got a nice soft dough.

– Once the dough has come together, knead it for 30 seconds until smooth. Cover it and let it rest for 10 minutes.

– Take a lemon-sized portion of dough and roll it into a ball.

– Lightly coat the dough in flour. Then, use a rolling pin to flatten the ball into a hand-sized disc.

– Add a handful of the potato filling to the centre of the disc and pinch the sides together to seal it. 

– Coat the dough in some flour and then flatten with a rolling pin.

– Add the paratha to a hot pan and cook for 2 minutes on each side. Once the paratha has started to bubble, lightly spread some oil/ghee onto both sides and cook for 1 minute on each side until golden and crispy.

– Repeat the process with the rest of the dough.