Two varieties of Bathua Paratha Recipe
Author: 
Recipe type: Paratha
Cuisine: Indian
 
Bathua Paratha is a dish which is stuffed with mouth-melting Bathua. It is tastier to eat and has an amazing aroma. Its fragrance can make anyone hungry.
Ingredients
  • Ingredients for Bathua Mix Paratha
  • Bathua - 1 cup (finely chopped)
  • Wheat Flour - 1 cup (150 gms)
  • Oil - 2 tsp
  • Ginger paste - ¼ tsp
  • Green chilli - 2
  • Coriander Powder - ½ tsp
  • Red chilli powder - ¼ tsp
  • Turmeric Powder - ⅛ tsp
  • Mango Powder - less than ¼ tsp
  • Asafoetida - ¼ pinch
  • Garam Masala - less than ¼ tsp
  • Salt - ½ tsp
  • Oil - for frying
  • Ingredients for stuffed Paratha
  • Kneaded dough - for 4 to 5 Paratha
  • Bathua - 2 tsp
  • Oil - 2 tsp
  • Ginger paste - ½ tsp
  • Green chilli - 2 (finely chopped) (deseed)
  • Coriander Powder - ½ tsp
  • Red chilli powder - ¼ tsp
  • Turmeric powder - ¼ tsp
  • Mango powder- ¼ tsp
  • Asafoetida - ½ pinch
  • Garam Masala - ¼ tsp
  • Salt - ½ tsp
  • Oil - for frying
Instructions
  1. How to make Bathua Mixed Paratha
  2. - Take a cup of finely chopped Bathua and it in the grinder jar.
  3. - Add 2 chopped green chillies, ¼teaspoon of ginger paste to it.
  4. - Grind it finely for the paste.
  5. - Take 1 cup of wheat flour in a bowl and add the paste to it.
  6. - Add ½ teaspoon of salt, add less than a ¼ tsp of mango powder, a ⅛ teaspoon of turmeric powder, a ½ teaspoon of coriander powder, less than ¼ teaspoon of Garam Masala, ¼ teaspoon of red chilli powder and ¼ pinch of asafoetida to it.
  7. - Mix all the ingredients well and knead the soft dough.
  8. - Add some water to knead the dough if it appears dry.
  9. - Cover and keep the kneaded dough aside for 15 to 20 minutes to set.
  10. - Apply some oil on your palms and mash the dough after 15 minutes.
  11. - Take a dough lump and roll it between your palms.
  12. - Coat it with the dry flour and expand it thinly.
  13. - Apply some oil over it and spread it evenly.
  14. - Fold it into 4 equal halves and spread some oil over it.
  15. - Coat it with dry flour and flatten it into the shape of a square.
  16. Grease the pan with oil and add Paratha to cook,
  17. - Flip and cook the Paratha till spots appear on it.
  18. Spread oil evenly on it while cooking on the medium flame.
  19. - Remove it from the pan and cook all the Parathas likewise.
  20. For the stuffed Paratha
  21. - Preheat a pan and 2 teaspoons of oil in it.
  22. - Add a ½ teaspoon of ginger paste, 2 finely chopped deseed green chillies, a ¼ teaspoon of turmeric powder, a ½ teaspoon of coriander powder and saute the spices.
  23. - Add a ½ inch of asafoetida and roast the spices.
  24. - Add 2 cups of finely chopped Bathua, a ½ teaspoon of salt, a ¼ teaspoon of red chilli powder, a ¼ teaspoon of mango powder, a ¼ teaspoon of Garam Masala and roast all the ingredients well while mixing them.
  25. - Stir and cook the stuffing for 2 minutes.
  26. - The stuffing has cooked after 2 minutes.
  27. - Take a dough lump and roll it between your palms.
  28. - Coat it with the dry flour and expand it thinly.
  29. - Expand it into the diameter of 3-4 inches.
  30. - Lift some stuffing and place it on it.
  31. - Seal the dough from all the corners and press using your fingers to expand it.
  32. - Again, coat it with the dry flour.
  33. - Expand it and place it on the pan to cook.
  34. - Cook it on the medium flame till spots appear on it.
  35. - Flip and cook the Paratha till brown spots appear.
  36. - Spread some oil over it and cook it.
  37. - Remove it from the pan once it has cooked.
  38. - Cook all the stuffed Paratha likewise.
Recipe by Indian Good Food at http://indiangoodfood.com/4420-two-varieties-of-bathua-paratha-recipe.html