Bathua Aloo Paratha Recipe
This Bathua Aloo Paratha is a delightful North Indian dish that beautifully combines the earthy flavors of bathua (chenopodium) leaves with the comforting taste of spiced mashed potatoes. Served warm with pickles, yogurt, or a hot cup of chai, these parathas are perfect for a special breakfast or brunch. Here’s how to make them step-by-step, ensuring every bite is a harmonious blend of textures and flavors.
Ingredients
| Ingredient | Quantity |
|---|---|
| Bathua leaves (finely chopped) | 4 cups |
| Potatoes (boiled) | 2 medium-sized |
| Garlic (finely chopped) | 3 cloves |
| Green chillies (finely chopped) | 2 |
| Onion (finely chopped) | 1/2 |
| Ghee (for cooking) | As needed |
| Garam masala powder | 1 teaspoon |
| Amchur (dry mango powder) | 1 teaspoon |
| Whole wheat flour | 2 cups |
| Salt | 1 teaspoon |
| Water (for kneading) | As needed |
Nutritional Information (per serving, approximately)
| Nutrient | Amount |
|---|---|
| Calories | 230 kcal |
| Protein | 5 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 5 g |
| Sugars | 2 g |
| Fat | 7 g |
Preparation Time
| Activity | Time (minutes) |
|---|---|
| Prep Time | 40 |
| Cook Time | 30 |
| Total Time | 70 |
Servings
| Servings | Quantity |
|---|---|
| Number of Servings | 4 |
Instructions
-
Boil the Potatoes: Start by placing the potatoes in a pressure cooker with sufficient water. Pressure cook for about 3 to 4 whistles, then turn off the heat and allow the pressure to release naturally. Once the pressure is released, peel the potatoes and mash them thoroughly. Set aside for later use.
“Link To Share” is your all-in-one marketing platform, making it easy and professional to direct your audience to everything you offer. • Modern, customizable bio pages • Link shortening with advanced analytics • Interactive, brandable QR codes • Host static sites and manage your code • Multiple web tools to grow your business -
-
Prepare the Dough: In a mixing bowl, combine the whole wheat flour and salt. Gradually add water while kneading to form a soft, pliable dough. Cover the dough with a damp cloth and set it aside while you prepare the filling.
-
Prepare Bathua Leaves: Carefully separate the bathua leaves from the stems and discard the stems. Wash the leaves thoroughly to remove any dirt or grit, then chop them finely. Preheat a pan over high heat, add the chopped bathua leaves, and sauté them until they are soft and all the moisture has evaporated. Make sure there’s no residual water left in the pan. Turn off the heat and let the cooked bathua leaves cool.
-
Make the Filling: In a mixing bowl, combine the mashed potatoes, cooked bathua leaves, finely chopped onions, green chillies, garlic, salt, garam masala powder, and amchur powder. Mix everything thoroughly, tasting and adjusting the seasoning as needed.
-
Rolling the Parathas: Preheat a tava (griddle) on medium heat. To shape the parathas, take a portion of the dough and dust it with some dry whole wheat flour. Roll it into a small circle about three inches in diameter. Place a generous portion of the filling in the center of the dough circle, ensuring that it is larger than the dough itself.
-
Seal the Paratha: Carefully fold the edges of the dough over the filling, bringing them together at the center to enclose the filling completely. Pinch off any excess dough at the top, ensuring a neat seal.
-
Flatten and Roll: Place the stuffed dough ball on a lightly floured surface and gently roll it out to your desired thickness, typically about 6-8 inches in diameter, taking care not to press too hard to avoid squishing the filling out.
-
Cook the Parathas: Once the paratha is rolled out, place it on the preheated tava. Cook for about 1-2 minutes on each side, until golden brown spots appear. Smear a little ghee on both sides and continue cooking, flipping occasionally, until the paratha is crisp and fully cooked.
-
Repeat: Remove the cooked paratha from the tava and keep it warm in a container lined with a kitchen towel. Repeat the process with the remaining dough and filling.
-
Serving Suggestions: Serve the hot Bathua Aloo Parathas alongside Shalgam Gajar Aur Gobhi Ka Achar (turnip, carrot, and cauliflower pickle), a bowl of cooling Dahi (yogurt), and a steaming cup of Adrak Chai (ginger tea) for a hearty and fulfilling North Indian breakfast experience.
Final Thoughts
Bathua Aloo Paratha is not only a treat for the taste buds but also a nourishing dish rich in flavors and textures. The combination of soft, spiced potatoes and vibrant bathua leaves wrapped in a warm, crispy flatbread creates a wholesome meal that can be enjoyed at any time of day. Whether you savor it as a breakfast staple or a comforting evening snack, this recipe is bound to become a favorite in your home. Enjoy the process of making it and the delightful outcome!
