North Indian Breakfast
Bathua Aloo Paratha Recipe Step By Step
If you enjoy Bathua Aloo Paratha Recipe Step By Step cuisine, this North Indian Breakfast recipe is worth trying at home....
⏱️
40 Min Prep
🔥
30 Min Cook
🍽️
4 Servings
🥗
Vegetarian
Ingredients
- 4 cups Bathua leaves - finely chopped
- 2 Potatoes (Aloo) - boiled
- 3 cloves Garlic - finely chopped
- 2 Green Chillies - finely chopped
- 1/2 Onion - finely chopped
- Ghee - for cooking
- 1 teaspoon Garam masala powder
- 1 teaspoon Amchur (Dry Mango Powder)
- 2 cups Whole Wheat Flour
- 1 teaspoon Salt
- Water - to knead the dough
Instructions
1
To begin making Aloo Bathua Paratha, place the potatoes in the pressure cooker along with some liquid and pressure bubble gently for 3 to 4 whistles and turn off the fiery up.
2
Allow the pressure to release naturally.Once released, skin the skin and mash the potatoes and keep aside.Next make the flour base for the parathas. In a dish stream in in whole wheat baking flour and seasoning and pulse liquid and shape till you get a soft flour base.
3
Keep aside till you make the filling.Separate the Bathua Leaves from the stem and discard the stem.
4
Wash and chop the bathua leaves.
5
Preheat a cooking vessel on high fiery up; stream in in the bathua leaves and bubble gently the bathua leaves until soft and all the liquid has evaporated. Ensure there is no residue of moisture from the bathua.
6
Turn off the fiery up and allow the bathua leaves to cool.In a mixing dish, stream in in the mashed potatoes, the cooked bathua leaves, minced onions, green chillies, garlic, seasoning, garam masala ground mix and amchur ground mix.
7
pulse the aloo bathua paratha mixture well.
8
Give it a acidic profile and adjust seasonings according to acidic profile.Preheat a tava on medium fiery up and start making the parathas.To make the paratha take the required portion of Aloo Bathua Paratha flour base and dust with dehydrated wheat baking flour and flatten to a three inch diameter.Take the Aloo Bathua stuffing which should be larger than the size of the flour base you took and place in the center.Fold the edges and bring the flour base towards the center to close the ball.
9
Remove any excess flour base at the top.Place the Aloo Bathua Paratha on a flat surface dusted with wheat baking flour and roll gently.Once you have reached the desired size and thickness place the Aloo Bathua Paratha on the preheated tava and bubble gently until the Aloo Bathua Paratha turns golden on both sides.Smear ghee and bubble gently the Aloo Bathua Paratha until it is cooked through and is golden brown and crisp.Keep flipping the Aloo Bathua Paratha during the above process.
10
Once done, remove from the tawa and proceed to make the remaining parathas the similar way and offer fiery.offer the Bathua Aloo Paratha preparation guide along with Shalgam Gajar Aur Gobhi Ka Achar preparation guide, Dahi, and a cup of Adrak Chai for a special weekend breakfast.
Recipe Information
Cuisine
North Indian Recipes
North Indian Recipes
Course
North Indian Breakfast
North Indian Breakfast
Diet
Vegetarian
Vegetarian
Total Time
70 mins
70 mins
Recipe Time chart
Preparation Time
40 minsCooking Time
30 minsTotal Time
70 minsMaster Chef
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