A classic North Indian breakfast! Soft, whole wheat flatbreads are stuffed with a savory, spiced potato filling and pan-fried to golden perfection. They are best served hot with yogurt, pickle, or a dollop of butter.
Prep30 min
Cook25 min
Servings4
Serving size: 1 serving
466cal
12gprotein
72gcarbs
17g
Ingredients
2 cup Atta (Also known as whole wheat flour)
500 g Potatoes (About 3-4 medium, boiled, peeled, and cooled completely)
1 cup Warm Water (Approximately, as needed to form a soft dough)
0.25 cup Ghee (For cooking the parathas, plus more for serving)
1 medium Yellow Onion (Finely chopped)
2 pcs Green Chilies (Finely chopped, adjust to taste)
A classic North Indian dish featuring smoky, fire-roasted eggplant mashed and cooked with onions, tomatoes, and aromatic spices. This Punjabi favorite is creamy, flavorful, and pairs perfectly with hot rotis.
Homestyle Aloo Paratha with smoky Baingan ka Bharta – a soul-satisfying, energy-giving comfort food.
This bihari dish is perfect for breakfast. With 654.82 calories and 14.92g of protein per serving, it's a nutritious choice for your meal plan.
fat
2 tsp
Salt
(Divided; 1 tsp for dough, 1 tsp for filling)
1 tsp Vegetable Oil (For kneading the dough)
1 tsp Coriander Powder
0.75 tsp Red Chili Powder (Adjust to your spice preference)
0.5 tsp Garam Masala
0.5 tsp Amchur Powder (Dry mango powder, for a tangy flavor)
0.5 tsp Ajwain (Carom seeds)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and 1 tsp of salt.
Gradually add warm water while mixing to form a soft, pliable dough. The exact amount of water may vary.
Add 1 tsp of oil and knead for 5-7 minutes until the dough is smooth and elastic.
Cover the dough with a damp cloth and let it rest for at least 30 minutes. This step is crucial for soft parathas.
2
Prepare the Potato Filling
In a separate bowl, mash the completely cooled boiled potatoes. For a lump-free texture, you can grate them.
Add the finely chopped onion, green chilies, grated ginger, and chopped coriander leaves.
Add all the dry spices: the remaining 1 tsp salt, coriander powder, red chili powder, garam masala, and amchur powder.
Lightly crush the ajwain between your palms to release its aroma and add it to the mix.
Gently mix all ingredients until just combined. Do not overmix, as this can make the potatoes gummy. Taste and adjust seasoning.
3
Stuff and Roll the Parathas
After the dough has rested, knead it again for one minute. Divide the dough and the potato filling into 8 equal portions and roll them into smooth balls.
Take one ball of dough, flatten it, and dust it with dry flour. Roll it into a small circle about 4 inches in diameter.
Place one portion of the potato filling in the center.
Bring the edges of the dough together, pleating as you go, to enclose the filling completely. Pinch the top to seal it tightly and flatten the stuffed ball gently.
Dust the stuffed ball with dry flour and carefully roll it out into a 6-7 inch circle. Apply even, gentle pressure to prevent the filling from breaking through.
4
Cook the Parathas
Heat a tawa (flat griddle) over medium-high heat. The tawa is ready when a drop of water sizzles and evaporates instantly.
Place the rolled paratha on the hot tawa. Cook for about 30-45 seconds until small bubbles appear on the surface.
Flip the paratha and cook the other side for another 30-45 seconds, until light brown spots appear.
Spread about 1/2 tsp of ghee on the top surface and flip again. Apply ghee to the other side.
Press gently with a spatula, especially around the edges, to help it puff up and cook evenly. Cook for 1-2 minutes, flipping occasionally, until both sides are golden brown and crisp.
Remove from the tawa and serve immediately. Repeat for the remaining parathas.
189cal
3gprotein
19gcarbs
13gfat
Ingredients
1 large Eggplant (about 500g, also known as Baingan)
1 tsp Vegetable Oil (for rubbing on the eggplant)
3 tbsp Mustard Oil (for authentic flavor)
1 tsp Cumin Seeds
2 medium Onion (finely chopped)
1 inch Ginger (finely chopped or grated)
5 cloves Garlic (finely chopped)
2 pcs Green Chili (finely chopped, adjust to taste)
3 medium Tomato (finely chopped)
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (adjust to taste)
1.5 tsp Coriander Powder
1.25 tsp Salt (or to taste)
0.75 tsp Garam Masala
1 tbsp Lemon Juice (optional, for a tangy finish)
3 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Roast the Eggplant
Wash and pat dry the large eggplant. Make 4-5 slits into it using a knife.
Rub 1 tsp of vegetable oil all over its surface.
Roast the eggplant directly on a medium gas flame, turning it every few minutes with tongs. Continue for 15-20 minutes until the skin is completely charred and the flesh feels soft when poked.
Once roasted, immediately place it in a bowl and cover it. Let it steam for 10 minutes. This makes peeling much easier.
2
Peel and Mash the Eggplant
Once the eggplant has cooled down enough to handle, carefully peel off all the charred skin. Discard the skin and the stem.
Place the smoky pulp in a clean bowl and mash it thoroughly with a fork or a potato masher. Set aside.
3
Prepare the Masala Base
Heat 3 tbsp of mustard oil in a kadai or heavy-bottomed pan over medium heat until it is slightly smoking. This removes its pungent raw smell.
Reduce the heat slightly, add the cumin seeds, and let them splutter for about 30 seconds.
Add the finely chopped onions and sauté for 5-7 minutes until they turn translucent and light golden.
Add the chopped ginger, garlic, and green chilies. Sauté for another minute until the raw aroma disappears.
4
Cook Tomatoes and Spices
Add the finely chopped tomatoes to the pan. Cook for 6-8 minutes, stirring occasionally, until they become soft, mushy, and the oil begins to separate from the masala.
Add the turmeric powder, red chili powder, and coriander powder. Mix well and cook for one more minute until the spices are fragrant.
5
Combine and Finish the Bharta
Add the mashed eggplant and salt to the pan. Mix everything thoroughly to combine the eggplant with the masala.
Cook for 4-5 minutes, stirring occasionally, allowing the smoky eggplant to absorb all the flavors.
Finally, stir in the garam masala and the optional lemon juice.
Garnish with fresh chopped coriander leaves and serve hot.
