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Bathue aalu ka parantha

Dec-09-2018
Neeru Goyal
15 minutes
Prep Time
25 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Bathue aalu ka parantha RECIPE

Winter's special breakfast in northern India...very healthy and tasty...

Recipe Tags

  • Veg
  • Medium
  • Everyday
  • North Indian
  • Shallow fry
  • Breakfast and Brunch
  • Healthy

Ingredients Serving: 4

  1. Potatoes 5 medium size
  2. Bathua or pigweed 250 gram
  3. Ginger 1 inch
  4. Green chillies 2
  5. Salt 2 teaspoon
  6. Red pepper powder 1 teaspoon
  7. Cumin seeds 1/2 teaspoon
  8. Garam Masala Powder 1/2 teaspoon
  9. Asoefodia 1/2 teaspoon
  10. Wheat flour 2 cups
  11. Oil 2 teaspoon for making filling
  12. Oil to shallow fry paranthe

Instructions

  1. Wash and clean bathua leaves
  2. Boil with little water for 5 minutes
  3. Squeeze and grind
  4. Boil and peel potatoes
  5. Mashed the potatoes
  6. Put a pan on heat
  7. Take 1 tablespoon oil
  8. Add heeng and cumin seeds
  9. Add chopped ginger and green chillies
  10. Add mashed potatoes and grinded bathua
  11. Add salt and pepper powder
  12. Add garam masala
  13. Mix well
  14. Turn off the flame
  15. Keep it aside to cool down
  16. Meanwhile knead a soft dough of wheat flour adding little salt
  17. Take a small portion of wheat flour dough
  18. Roll it small and fill 2 teaspoons of potato bathua mixture
  19. Seal it and again roll ot by rolling pin applying dry flour
  20. Now transfer on a hot tava
  21. Shallow fry adding oil from both sides
  22. When golden and crispy serve hot with curd and pickles

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