Bored of Chappathi.. try out a paratha..

Alu Parathas

Ingredients

For Dough:
Wheat flour - 1 cup
Water - needed to make smooth fluffy dough
Salt to taste
Oil - to knead dough
Butter - to make parathas

For Filling:
Potato (boiled,mashed) - 3/4
Onion (finely chopped) - 1
Green Chillies (finely chopped) - 4/5
Ginger (finely chopped) - 1" piece
Chilli powder - 3 tsp
Turmeric powder - 1/4 tsp
Garam Masala powder - 2 tsp
Coriander leaves - few sprigs
Cumin powder - 1 tsp
Lemon juice - 2 tsp
Salt to taste

Method

• Knead the dough with wheat flour, salt, oil and water. The oil can be plain vegetable oil or sesame oil, don't use coconut oil.
• Boil and mash the potatoes. Make a mixture of all other ingredients of the filling with the mashed potatoes. Divide the mixture into equal parts and make a lime-sized ball of each part. Keep aside.
• Similary, divide the dough into equal parts and make balls little larger than the balls made of the potato-mixture.
  
• Make saucer-like shapes from each dough ball with both the hands and keep the filling inside it. Cover the filling with the dough, making the dough ball cover the filling from all sides.
  
• Roll out the dough ball (containing the filling) like chappathi but not that thin. Use sufficient flour so that the dough does not stick to your rolling pin.
• Roast the paratha on a hot pan both sides until golden brown (as in the picture). Use appropriate amount of butter for greasing the paratha.
• Serve hot with curd and pickle.
  

Palak Aloo - type 2

I tried another way about for this recipe, after referring many websites. This also came out quite well. Maybe you guys can also give a try.

Ingredients

Black Sesame seeds (roasted) - 1 tbsp
Spinach (chopped/boiled) - 2 cups
Potato (boiled) - 2 large
Cumin seeds - 1 tsp
Asafoetida - a pinch
Green chillies - 4
Turmeric powder - 1/2 tsp
Coriander powder - 2 tsp
Cumin powder - 1 tsp
Yogurt - 2 tbsp
Oil
Salt to taste

Method

Cook the spinach by sprinkling little water and salt. Cook the potatoes too and cut them without removing the peel.
Heat oil in a pan. Add cumin seeds and when they splutter, add asafoetida, green chillies and potatoes. Stir and add salt. Cover and cook for 2 minutes. Add turmeric powder, again cover it. Add spinach and stir. Cook for few minutes. Add coriander powder, cumin power and yogurt. Remove from heat and add roasted sesame seeds.

This also goes well with Chappathi/parathas. This curry would be li'l more dry than the earlier type.

Aloo Palak - type 1

Try this out - came out quite well for me

Ingredients

Spinach (chopped/cooked) - 2 cups
Onion (chopped fine) - 1 small
Potatoes (boiled/peeled) - 2 large
Tomato (chopped fine) - 1
Green chillies - 2-4
Ginger - 1" piece
Lemon juice - 2 tsp
Red chilli powder - 1 tsp
Turmeric powder - 1/4 tsp
Cumin seeds - 1 tsp
Asafoetida - 2 pinches
Garam masala - 2 tsp
Butter (not oil)
Salt to taste

Method:
Cook the spinach by sprinkling little water and salt. If only little water left out after cooking, its fine, else drain excess water and then, grind it coarsely in a mixie (don't over grind it). Meanwhile, heat butter and fry the cut potatoes(big pieces) till light brown. Keep both aside.
In a deep pan, heat little butter, add the cumin seeds. When it splutters, add ginger, green chillies (split into 2) and onions. Fry till tender. Add tomato, fry a little. Add all the powder masalas (asafoetida not needed now). Fry till butter separates. Now, add the spinach and potatoes. Add salt and leave it to boil for few minutes. Add lemon juice, remove from heat.
Heat little butter in another pan, add asafoetida and add onto the curry.

Goes well with chappathi/parathas.