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    Home » Recipes » Indian Bread Recipes

    Bathua Paratha

    Jump to Recipe

    Bathua Paratha, or Bathua Aloo Paratha, is an exotic Indian flatbread recipe with a cooked bathua-aloo filling inside a crisp whole wheat paratha. Although I love any stuffed paratha, this Bathua Pathua recipe is my most relished bathua recipe of all.

    Bathua Paratha recipe
    Jump to:
    • What to Serve With Bathua Paratha
    • Health Benefits of Bathua
    • Bathua Paratha (Bathua Aloo Paratha) Ingredients
    • How to Make Bathua Paratha
    • Stuffed Paratha Video: Watch How to Roll and Roast
    • How to Freeze Bathua Paratha
    • Recipe

    What to Serve With Bathua Paratha

    Bathua Paratha (Bathua Aloo Paratha) can be enjoyed by itself or with some condiments such as green chutney, yogurt, or pickles. I enjoy it as a meal served with sweet and sour tamatar-ki-sabji, yogurt, green chutney, and pickles.

    You can also serve Bathua Paratha for a special weekend brunch with dry matar paneer, sweet and sour tamatar-ki-sabji, pickle, yogurt, cilantro mint chutney, and with an extra dollop of butter.

    Health Benefits of Bathua

    The Bathua, in this Bathua Paratha recipe, is a seasonal green, available only for a short duration during the winter season. Bathua is known as a weed, but it has numerous health benefits. Its high fiber content and laxative properties help cure constipation. Juice made from bathua leaves keeps the digestive system healthy, and it's also known to have blood-purifying characteristics. Bathua leaves are a rich source of amino acids, vitamins A & C, and many crucial minerals, such as calcium, iron, potassium, phosphorus, magnesium, and zinc.

    The scientific or botanical name for Bathua leaves is Chenopodium Album. However, they are known by many other names like White Goosefoot, Goosefoot, allgood, Pigweed, Lambsquarters, Lamb’s-quarters, and Wild Spinach. They also have several names in Hindi, like Cheel Bhaji, Chill Bhaji, and Bettusag.

    Bathua Paratha (Bathua Aloo Paratha) Ingredients

    The Bathua Aloo Filling

    Ingredients - Bathua Aloo Filling by Enhance Your Palate
    • Bathua - 500 gms
    • Potato Aloo - 250gms
    • Green Chillies - 2-3
    • Ginger- 1-inch piece
    • Oil - 1 tbs
    • Spices
      • Asafetida (Hing) - ⅛ tsp
      • Salt – 1 tsp
      • Red chili powder- ½ tsp
      • Turmeric powder - ½ tsp
      • Cumin seeds - 1 tsp
      • Crushed fennel seeds - 1 tbs

    The Dough

    Ingredients for the dough - by Enhance Your Palate
    • Whole wheat flour - 2 cups
    • Oil - 1 tsp
    • Water or milk - 1.5 cup
    • Salt - 1 teaspoon or as per taste

    How to Make Bathua Paratha

    Prepare the Ingredients

    1. Bathua comes in a bunch, so the leaves must be plucked from the stems and washed thoroughly. This takes a lot of time, but the result is rewarding. Next, the leaves must be blanched by adding them to boiling water for 5 minutes and then straining them, or they can be steamed in an instant pot for 0 minutes at low pressure.
    Blanched Bathua from Enhance Your Palate
    1. The potatoes can be boiled in a pressure cooker or an instant pot. The time needed to boil varies with the size of the potato. Once boiled, peel the skin and mash the potatoes and keep aside. 

    Make Bathua Aloo Filling for the Stuffed Parathas

    1. Heat oil in a pan. Add cumin seeds, hing, green chilies, and ginger. 
    2. Sauté for a few seconds, and then add blanched bathua leaves and mashed boiled potatoes.
    3. Continue sautéing until the leaves are a bit dry. This will take around 15 to 20 minutes; keep stirring in intervals for an even roasting of filling. Switch off the heat and add all the spices. 
    4. Mix all the spices and keep the filling aside to cool down. Start working on the dough while the filling is getting cold.

    Make the Dough

    1. Put flour in a deep bowl or flat dish. Add ½ teaspoon salt.
    2. Make a hole in the flour's center and add warm milk gradually. You can also use water, but I use milk because it makes the dough softer.
    3. Start incorporating the liquid into the dry flour.
    4. Once all the dry flour is wet, start kneading using your knuckles.
    5. Keep kneading until you get a smooth texture. The more you knead, the more glutenous it becomes. This typically takes 3 to 5 minutes.
    6. Once you get the smooth texture of the dough, drop a few drops of oil, knead, and bring it together. The dough needs to be softer than the roti dough.
    7. Knead it one last time and cover it. Let it rest for 15 minutes.

    Stuff the Parathas with Bathua Aloo Filling

    1. While the dough is resting, divide the cold filling into equal balls.  Increase or decrease the number of balls based on the quantity and size of paratha you want to make.
    2. Next, divide the dough into lemon size balls. The filling portion should be about 1.5 times larger than the dough for a well-stuffed paratha.
    3. Start pre-heating the griddle on medium heat. 
    4. Roll one dough ball into a 3” flat circle, thick in the center and thin on the edges. 
    5. Now take the rolled dough circle into your hand in a concave or a little bowl shape. Place one ball of filling into it. Press it to make sure it hugs the dough nicely.
    6. Start getting together the edges of the dough towards the center to close the filling inside the dough. 
    7. Twist it if there is any extra dough, then tear it apart to be sure that the rolled paratha will not become very doughy in the center. 
    8. Now press it lightly to flatten it out, dust it into dry flour and start rolling it out gently with light hands. 
    9. Continue rolling till you reach the desired size and thickness. Rolled parantha neither to be very thin like roti nor to be very thick.
    10. Place the rolled Bathua Aloo Paratha on the preheated griddle and cook until it start getting little brown spots on the bottom.
    11. Flip it, smear ghee, and cook the Paratha until it is cooked to make it golden brown and crisp. 
    12. Keep flipping the Paratha during the above process. Once done, remove from the tawa and transfer to a perforated surface to make sure it doesn’t get soggy because of its own steam.
    13. Proceed to make the remaining parathas in the similar way and serve hot. 

    A perfectly rolled stuffed paratha is the one which has a crispy top layer and evenly distributed filling layer in between.

    Perfectly Filled_Bathua aloo Parantha from Enhance Your Palate

    Stuffed Paratha Video: Watch How to Roll and Roast

    Watch the video below to learn how to roll and roast the stuffed parathas. In this recipe, my filling is Bathua-aloo, but the process is the same for any other type of filling, such as matar, paneer, aloo, etc. You can also substitute any other greens instead of Bathua.

    How to Freeze Bathua Paratha

    1. Cook the parathas' only half, i.e., until the stage where you start putting oil. Keep on some mesh to let steam escape, and let them cool down to room temperature.
    2. Once the parathas are cooled down to room temperature, prepare them for storage by stacking them. Separate each paratha with parchment paper.
    3. Put them in a ziplock and then store them in the freezer. You can keep them in the freezer for up to 3 months.
    4. When you are ready to consume the frozen paratha, pre-heat the griddle on medium-low heat and place one frozen paratha (no need to thaw) on the preheated griddle. 
    5. Flip it after about one minute when the bottom side is thawed. 
    6. Now increase the heat to medium-high and start smearing with ghee or oil. Keep rotating the paratha with gentle and even pressure until both sides become golden brown. 
    Bathua Paratha served with various acompaniments

    Recipe

    Bathua Paratha
    5 from 4 votes

    Bathua Paratha (Bathua Aloo Paratha)

    Bathua Paratha, also known as Bathua Aloo Paratha, is an exotic Indian flat bread recipe, with cooked bathua-aloo filling inside a crisp whole wheat paratha. Bathua Paratha can be enjoyed by itself or with some condiments like green chutney, yogurt or pickle. Bathua is known to be a weed but they are loaded with numerous health benefits.
    Review Print Pin Share
    Prep Time1 hr
    Cook Time30 mins
    Total Time1 hr 30 mins
    Course: Breakfast, Main Course
    Cuisine: Indian
    Diet: Hindu, Vegetarian
    Keyword: Bathua Aloo Paratha, Bathua Paratha, Stuffed Paratha
    Servings: 10
    Calories: 180kcal
    Author: Rupali Agarwal

    Equipment

    • Tawa
    • Griddle

    Ingredients

    For Bathua Aloo Filling

    • 500 gms Bathua
    • 250 gms Potatoes Aloo
    • 5 gms Green Chilies 2 or 3 finely diced
    • 20 gms Ginger 1 inch piece finely diced
    • 4 tablespoon Oil

    Spices

    • ⅛ teaspoon Asafetida Hing
    • 1 teaspoon Salt
    • ½ teaspoon Red chili powder
    • ½ teaspoon Turmeric powder
    • 1 teaspoon Cumin seeds
    • 1 tablespoon Fennel seeds Crushed

    For Dough

    • 2 cups Whole wheat flour
    • 1 teaspoon Oil
    • 1.5 cup Milk or water
    • 1 teaspoon Salt or as per taste

    Instructions

    Pre-Work to Prepare Ingredients

    • Blanch the leaves by adding them to boiling water for 5 minutes and straining them or steaming them in an instant pot for 0 minutes at low pressure.
      Blanched Bathua from Enhance Your Palate
    • Boil potatoes in a pressure cooker or instant pot. The time needed to boil varies with the size of the potato. Once boiled, peel the skin and mash the potatoes. Keep aside.
      Boiled potatoes in a bowl - Ingredient for Bathua Aloo Paratha recipe from Enhance Your Palate

    Steps to make Bathua-Aloo Filling:

    • Heat oil in a pan. Add cumin seeds, hing, green chilies, and ginger.
      Hing, Jeera Ginger in heated oil in a pac - Step from Bathus Aloo recipe by Enhance your Palate
    • Sauté for a few seconds, and then add blanched bathua leaves and mashed boiled potatoes.
      Step image for Bathua-Aloo filling recipe
    • Continue sautéing until the leaves are a little dry. This will take 15 to 20 minutes, but keep stirring for even roasting or filling. Switch off the heat and add all the spices.
      Step image for Bathua-Aloo filling recipe
    • Mix all the spices and keep the filling aside to cool down. Start working on the dough while the filling is still cooling.
      Step_04 Bathua Aloo Filling Recipe from Enhance Your Palate

    Steps for making the Dough:

    • Take flour in a deep bowl or flat dish. Add ½ teaspoon salt. Make a hole in the center of the flour and start adding warm milk/water gradually . You can use water also, but I use milk because it makes the dough softer.
      Dough and milk ready for kneading - Paratha recipe step by Enhance Your Palate
    • Start incorporating the liquid into the dry flour.
      Bathua Aloo Paratha recipe Step by Enhance Your Palate
    • Once all the dry flour is wet, start kneading using the knuckles.
      Paratha Dough Step 04 from Enhance Your Palate
    • Keep kneading until you get a smooth texture. A well-kneaded dough becomes smoother and glutinous. This typically takes 3 to 5 minutes.
      Paratha Dough Preperation Step Image from Enhance Your Palate
    • Once you get the smooth texture of the dough, drop a few drops of oil and knead one last time. The dough needs to be softer than the roti dough.
      Parahta Dough Preparation Step Image from Enhance Your Palate

    Steps for making Stuffed Paratha:

    • Divide the bathua aloo filling into equal balls. Next, divide the dough into lemon size balls. For a well-filled paratha ,one portion of the filling should be about 1.5 times larger than the dough ball.
      Stuffed Paratha Recipe Step image from Enhance Your Palate
    • Start pre-heating the griddle on medium heat. Take one piece of dough and roll it into a 3” flat circle which must be thick in the center and thin on the edges.
      Stuffed Paratha Rolling Step image from Enhance Your Palate
    • Now take the rolled dough circle into your hand in a concave shape. Place one ball of filling into it. Press it to make sure it hugs the dough nicely.
      Stuffed Paratha Rolling Step Image from Enhance Your Palate
    • Start getting together the edges of the dough towards the center to close the filling inside the dough.
      Stuffed Parahta Rolling Image from Enhance Your Palate
    • Twist it and if there is any extra dough, then tear it apart to ensure that the rolled paratha will not become very doughy in the center.
      Stuffed Parahta Rolling Step Image from Enhance Your Palate
    • Now press it lightly to flatten it out, dust it into dry flour and start rolling it out gently with light hands.
      Stuffed Paratha Rolling Step Image from Enhance Your Palate
    • Continue rolling till you reach the desired size and thickness.
      Stuffed Paratha Rolling Step Image from Enhance Your Palate
    • Place the rolled Bathua Aloo Paratha on the preheated griddle and cook until it starts to get little brown spots on the bottom.
      Stuffed Paratha Roasting Step Image from Enhance Your Palate
    • Flip it, smear ghee, and cook the paratha until it is cooked through to make it golden brown and crisp.
      Stuffed Paratha Roasting Step Image from Enhance Your Palate
    • Keep flipping the paratha during the above process. Once done, remove it from the tawa and transfer it to a perforated surface/mesh to ensure it doesn’t get soggy because of the steam.
      Stuffed Paratha Roasting_final Image from Enhance Your Palate
    • Proceed to make the remaining parathas, similarly, and serve hot.
      Perfectly_Filled_Bathua aloo Parantha from Enhance Your Palate

    Video

    Nutrition Facts
    Bathua Paratha (Bathua Aloo Paratha)
    Amount Per Serving
    Calories 180 Calories from Fat 63
    % Daily Value*
    Fat 7g11%
    Saturated Fat 1g6%
    Cholesterol 2mg1%
    Sodium 526mg23%
    Potassium 515mg15%
    Carbohydrates 24g8%
    Fiber 4g17%
    Sugar 1g1%
    Protein 6g12%
    Vitamin A 4770IU95%
    Vitamin C 17.2mg21%
    Calcium 102mg10%
    Iron 3.3mg18%
    * Percent Daily Values are based on a 2000 calorie diet.
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    Hi, I'm Rupali! Welcome to my food blog where I love to share healthy vegetarian recipes from my North Indian roots and present day. My recipes range from simple to elaborate showstoppers.

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