Stuffed Bathua Paratha Recipe | Bathua Aloo Paratha Recipe | how to make Bathua Paratha

Stuffed Bathua Paratha Recipe | Bathua Aloo Paratha Recipe | how to make Bathua Paratha

Stuffed Bathua paratha is a nutritious stuffed paratha made from bathua and aloo. Bathua, also known as chenopodium album | lambs-quarter | pigweed | goosefoot, is a popular leafy vegetable available during the winter season. Bathua is very good for health. 





You can make these Bathua Aloo Paratha for your breakfast or dinner and serve it along with Pickles, Curd, Methi Chutney, or Coriander Chutney. You can pack this bathua paratha for your kid’s lunch box as well. 

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Ingredients for Bathua Aloo Paratha Recipe | Bathua Paratha Recipe : 

  • boiled potatoes – 4
  • bathua leaves – 250 grams
  • green chilies – 2 (finely chopped)
  • piece of ginger – 1 inch (grated)
  • roasted cumin powder – 1 tsp
  • red chili powder – ½ tsp
  • garam masala powder – ½ tsp
  • raw mango powder (amchur) – ½ tsp
  • salt – as per taste
  • wheat flour – 3 cup 
  • water – as per required for kneading dough
  • oil – ½ cup (as required for roasting parathas)

Direction for Bathua Aloo stuffing :

  • to begin making stuffed bathua paratha, first boil the potato in a pressure cooker. now peel and then mash the potatoes with a potato masher. the potatoes should be mashed very well. there should be no lumps or small pieces in it.
  • Now remove the Bathua Leaves from the stem and discard the stem. Wash the Bathua leaves and chop them roughly. 
  • heat a wok on high heat. add the chopped bathua leaves and cook them until soft. 
  • Make sure that there should not be any water left in the bathua and all the water has evaporated. Now turn off the heat and allow bathua to cool. once cooled, mash the bathua lightly.
  • take a bowl and add mashed potatoes, mashed bathua, green chilies, grated ginger, roasted cumin powder, red chili powder, garam masala powder, raw mango powder (amchur), and salt. mix all ingredients with the mashed bathua aloo very well. 
  • check the taste and add more salt or red chili powder or dry mango powder as per your taste. now divide this bathua aloo stuffing into equal parts.

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How to make Stuffed Bathua Paratha Recipe | Bathua Aloo Paratha Recipe with step by step photo : 

  • Take the wheat flour in a large bowl and add salt. now add water gradually and bring the mixture together.
  • Knead into a smooth soft dough and keep kneading this for about 5 minutes. 
  • Cover and keep the dough aside for 20-30 minutes.

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  • After 30 minutes, divide the dough into equal balls.

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  • Take a ball and flatten them and dust them with whole wheat flour.
  • Roll it in a circle of about 4 to 5 inches in diameter. Place a ball of the bathua aloo stuffing onto the flattened surface and press them with fingers.

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  • Take the edge and start pleating as well as bringing the pleats in the center. join the pleats together. the pleats have to be joined well, as otherwise there will be gaps while rolling and the filling comes out. 
  • Sprinkle flour on the surface so that the dough doesn’t stick to your rolling pin or the rolling surface.
  • Roll this bathua paratha to about the same size as that of a chapati or roti.

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  • Place the stuffed bathua paratha on a hot Tawa or griddle.
  • When one side has partly cooked, flip the paratha. now drizzle some oil or clarified butter on the partly cooked part. flip again and this time this side has to be cooked more than the previous side. you will see brown spots on the bathua aloo paratha.

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  • Spread some oil or clarified butter on this side too. a well made and well-roasted paratha will puff up. Press it down with a spatula. flip again once or twice till both sides of the bathua aloo paratha are cooked properly. you should see crisp brown spots on the bathua paratha. 
  • Make all bathua aloo parathas this way and stack them up in a roti basket or casserole.
  • Now your delicious and hot stuffed bathua parathas are ready to be served.
  • You can serve this bathua stuffed paratha with some extra Butter, Pickles, Curd, Methi Chutney, or Coriander Chutney.

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