Bathua Aloo Paratha Recipe
The Bathua Aloo Paratha is a hearty and flavorful North Indian breakfast dish, perfect for a special weekend treat. The paratha features a rich filling of boiled potatoes (aloo) and finely chopped bathua leaves (also known as lamb’s quarters), combined with garlic, onions, green chilies, and aromatic spices. The resulting filling is soft and tangy, providing a perfect contrast to the crispy, golden brown paratha, which is traditionally cooked in ghee. The crispy edges, the spicy and tangy filling, and the comforting, wholesome nature of the paratha make it a satisfying choice for any meal.
This recipe uses fresh, seasonal bathua leaves to create a nutritious and delicious filling that pairs wonderfully with the soft, whole wheat dough. Whether you’re enjoying it for a weekend breakfast or as a snack, Bathua Aloo Paratha will surely leave you craving more.
Ingredients
| Ingredient | Quantity |
|---|---|
| Bathua leaves (finely chopped) | 4 cups |
| Potatoes (Aloo, boiled and mashed) | 2 medium-sized |
| Garlic (finely chopped) | 3 cloves |
| Green Chilies (finely chopped) | 2 |
| Onion (finely chopped) | 1/2 small |
| Ghee (for cooking) | As needed |
| Garam masala powder | 1 teaspoon |
| Amchur (Dry Mango Powder) | 1 teaspoon |
| Whole Wheat Flour | 2 cups |
| Salt | To taste |
| Water | As needed to knead the dough |
Nutritional Information (Approximate per serving)
| Nutrient | Amount |
|---|---|
| Calories | 180-220 kcal |
| Carbohydrates | 35g |
| Protein | 4g |
| Fat | 6g |
| Fiber | 5g |
| Sodium | 150mg |
| Sugar | 2g |
Note: Nutritional values are based on a standard serving and may vary depending on portion sizes and ingredients used.
Preparation Time: 40 minutes
Cooking Time: 30 minutes
Servings: 4
Instructions
-
Prepare the Potatoes:
Begin by placing the potatoes in a pressure cooker along with enough water to cover them. Cook the potatoes for about 3 to 4 whistles, then turn off the heat and allow the pressure to release naturally. Once cool enough to handle, peel the potatoes and mash them until smooth. Set aside. -
Make the Dough:
In a large mixing bowl, add the whole wheat flour and salt. Gradually add water and knead the mixture until you achieve a soft, smooth dough. Once ready, cover the dough with a damp cloth and set it aside to rest for about 10-15 minutes. -
Prepare the Bathua Filling:
Remove the bathua leaves from their stems and wash them thoroughly. Finely chop the leaves and set them aside. Heat a pan over medium-high heat, add the chopped bathua leaves, and cook them until they soften and all the moisture has evaporated. Turn off the heat and let the bathua cool to room temperature. -
Mix the Filling:
In a large bowl, combine the mashed potatoes with the cooled bathua leaves. Add the chopped onions, green chilies, garlic, garam masala powder, amchur powder, and salt. Mix the ingredients thoroughly, tasting and adjusting the seasoning as needed. -
Shape the Parathas:
Divide the dough into equal portions, shaping each portion into a smooth ball. Dust a clean surface with whole wheat flour and roll each dough ball into a small disc of about 3 inches in diameter. Take a generous portion of the prepared filling and place it in the center of the dough disc. Carefully fold the edges of the dough around the filling, pinching them together to form a pouch. Gently flatten the filled dough ball and roll it out into a larger circle, taking care not to let the filling spill out. -
Cook the Parathas:
Preheat a tava (griddle) or non-stick pan over medium heat. Once hot, place the rolled-out paratha on the pan and cook it for about 1-2 minutes on each side, or until light golden brown spots appear. Flip the paratha and smear a little ghee on the cooked side. Continue to cook the paratha until both sides are golden brown and crispy. Repeat the process with the remaining dough and filling. -
Serve:
Once all the parathas are cooked, serve them hot with a side of Shalgam Gajar Aur Gobhi Ka Achar (Turnip, Carrot, and Cauliflower Pickle), a bowl of cooling Dahi (yogurt), and a hot cup of Adrak Chai (Ginger Tea) for a truly indulgent North Indian breakfast experience.
Tips for the Perfect Bathua Aloo Paratha
- Choosing Bathua Leaves: Ensure that the bathua leaves are fresh and tender. Old leaves may be tough and lack the characteristic flavor.
- Moisture in the Filling: After cooking the bathua leaves, be sure to allow them to cool completely and check that there’s no excess moisture before mixing them with the potatoes. Any residual moisture can make the filling soggy and difficult to handle.
- Ghee vs. Oil: While ghee is traditional for cooking parathas and adds a rich flavor, you can use oil if preferred for a lighter alternative.
- Flour Consistency: The dough should be soft, yet firm enough to roll out easily without tearing. If the dough is too sticky, add a bit more flour; if it’s too dry, add a little water.
- Customizing the Spice Level: Adjust the green chilies and amchur powder according to your preference. If you like a tangier flavor, increase the amchur powder slightly.
Serve with a warm cup of Adrak Chai and enjoy this flavorful North Indian breakfast that’s as nutritious as it is delicious. The Bathua Aloo Paratha is perfect for those mornings when you crave something comforting and special.
