Paratha having the stuffing of bathua and potatoes, flavours of cumin seeds, asafetida, green chilies and ginger etc is stuffed bathua paratha. During winters lots of greens are available and I have always heard my Mom telling me that it is easier to digest food during winters, so I love making parathas using one or the other green. Bathua paratha is often prepared for breakfast. Team it up with any chutney or pickle or ketch up, if giving to kids in their tiffin and be sorted.
Bathua leaves should be properly washed. Stuffed bathua paratha recipe has cooked/tempered stuffing. Cumin seeds and asafetida are used for tempering. Apart from that ginger and green chilies add a nice kick to stuffed bathua paratha. Proper paratha dough is required for good parathas. I have fried the parathas in ghee i.e. clarified butter. You can use oil.
Other paratha recipes on the blog are plain bathua paratha, dhaba style aloo paratha and many more. Plain bathua paratha makes great accompaniment for Indian dals or gravies. Find the recipe here. Dhaba style aloo paratha is very flavourful paratha. Find the recipe here
1. Prepare dough for paratha.
2. To prepare the stuffing, First of all, boil 2 cups washed bathua leaves with ¼ cup water. Boil for 3-4 minutes. Once it cools down, squeeze off the water and keep the leaves aside till further use.
3. Heat 1 tbsp oil. Add 1 tsp cumin seeds (jeera) and a pinch of asafetida (heeng). Let them crackle and be aromatic.
4. Add 1 inch chopped ginger and 1 chopped green chili. Cook for a minute.
5. Time to add boiled bathua leaves.
6. Cook for 2-3 minutes, till the moisture dries out.
7. Add 4 boiled and mashed potatoes along with 1 tsp red chilli powder, 1 tsp dry mango powder (amchur), ½ tsp garam masala powder and salt to taste. Mix everything and cook for 3-4 minutes. Check the seasoning.
8. To fry paratha, take a portion of paratha dough. Form a ball and flatten it. Roll it into a thick chapatti.
9. Place a portion of stuffing in it. Seal it. And flatten it.
10. Roll it into a thick paratha.
11. Put it on a hot skillet.
12. Cook on low flame till partly cooked from both the sides.
13. Apply ghee on both the sides and cook on medium flame for 1-2 minutes.
14. Continue to cook on low flame till the paratha is done i.e. brown patches appear.
15. Serve with tamatar ki chutney. Bon appétit!
PREP TIME 30 minutes
COOK TIME 20-25 minutes
TOTAL TIME 50-55 minutes
1. Prepare dough for paratha.
2. To prepare the stuffing, First of all, boil 2 cups washed bathua leaves with ¼ cup water. Boil for 3-4 minutes. Once it cools down, squeeze off the water and keep the leaves aside till further use.
3. Heat 1 tbsp oil. Add 1 tsp cumin seeds (jeera) and a pinch of asafetida (heeng). Let them crackle and be aromatic.
4. Add boiled bathua leaves.
5. Cook for 2-3 minutes, till the moisture dries out.
6. Add 4 boiled and mashed potatoes along with 1 tsp red chilli powder, 1 tsp dry mango powder (amchur), ½ tsp garam masala powder and salt to taste. Mix everything and cook for 3-4 minutes. Check the seasoning.
7. To fry paratha, take a portion of paratha dough. Form a ball and flatten it. Roll it into a thick chapatti.
8. Place a portion of stuffing in it. Seal it. And flatten it.
9. Roll it into a thick paratha.
10. Put it on a hot skillet.
11. Cook on low flame till partly cooked from both the sides.
12. Apply ghee on both the sides and cook on medium flame for 1-2 minutes.
13. Continue to cook on low flame till the paratha is done i.e. brown patches appear.
14. Serve with tamatar ki chutney. Bon appétit.
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