The winter season brings a desire for food that feels comforting, cosy, and altogether delicious (though the last one is true for all seasons). But if you think comfort can’t include healthy or nutritious ingredients, then let this aloo bathua paratha recipe change your mind. As the name suggests, this is a flatbread made from Aashirvaad Shudh Chakki Atta and stuffed with a mix of boiled potatoes and cooked bathua.
Bathua, a seasonal leafy green, has a low shelf life but is rich in essential vitamins, minerals, fibre, iron, and calcium. Thus, it boosts immunity, which is especially important during the colder months. Mixing it with boiled potatoes ensures that you skip neither comfort nor nutrition but simply enjoy the best of both worlds.
Add two potatoes to a pressure cooker along with enough water (1 cup). Pressure cook for 10 minutes, or for 3 to 4 whistles, and turn off the heat. Let the pressure release naturally. Now, peel the skin, mash the potatoes, and keep aside.
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Step 2: Prepare the dough
Add 2 cups of Aashirvaad Shudh Chakki Atta to a bowl, along with salt and water. Mix everything until you get a soft dough. Cover the dough with a damp cloth and let it rest.
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Step 3: Cook the bathua leaves
To cook the bathua, begin by separating the leaves from the stems. Discard the stems. Now, thoroughly wash the leaves and chop them. Place a pan over high heat and add the leaves. Cook the leaves until they soften and the water evaporates. Stir frequently to prevent scorching. Ensure there is no moisture remaining. Now, turn off the heat and let the cooked leaves cool down.
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Step 4: Make the filling
Take a medium or large mixing bowl. Add mashed potatoes and cooked bathua leaves to the bowl, along with chopped onions, chillies, garlic, salt (to taste), garam masala and amchur. Mix all the ingredients, ensuring the spices are evenly distributed throughout the potatoes and bathua. To prevent lumps, lightly crush the filling with your hand instead of stirring. Taste-test and adjust the seasoning if needed.
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Step 5: Assemble the paratha
Take a small ball of the dough, dust it with dry flour, and roll it into a 3-inch circle on a flour-dusted surface. Place a small portion of the filling in the centre, fold the edges of the dough, and close. Now, dust the stuffed ball with wheat flour, then gently roll the stuffed paratha into a small circle. Roll the paratha on a flat surface dusted with dry flour to prevent sticking.
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Step 6: Cook the paratha
Place a tawa on medium-high heat. Once the tawa is hot, place the assembled paratha on the tawa. Drizzle ghee on top and on the sides, allowing the paratha to cook till golden-brown spots appear. Flip the paratha and cook until it is cooked all the way through. Remove from the pan and repeat for the remaining parathas.
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Indian
Easy
Main Course
