• Cooking Time: 30 minutes
• Servings: 10
• Preparation Time: 1 hour
• -500 gms Bathua
• -250 gms Potatoes Aloo
• -15 gms Green Chilies 2 or 3 finely diced
• -5 ms Ginger 1 inch piece finely diced
• -4 tbsp Oil
• -1/8 tsp Asafetida Hing
• -1 tsp Salt
• -1/2 tsp Red chili powder
• -1/2 tsp Turmeric powder
• -1 tsp Cumin seeds
• -1 tbsp Fennel seeds Crushed
• 2 cups Whole wheat flour
• 1 tsp Oil
• 1.5 cup Milk or water
• 1 tsp Salt or as per taste

1. Pre-Work to Prepare Ingredients
2. 1. Blanch the leaves by adding them to boiling water for 5 minutes and straining out or steaming in instant pot for 0 minutes at low pressure
3. 2. Boil potatoes in pressure cooker or instant pot. Time needed to boil varies with the size of the potato. Once boiled, peel the skin and mash the potatoes. Keep aside.
4. Steps to make Bathua-Aloo Filling:
5. 1. Heat oil in a pan. Add cumin seeds, hing, green chillies and ginger
6. 2. Sauté for few seconds and then add blanched bathua leaves and mashed boiled potatoes.
7. 3. Continue sautéing until leaves are a little dry. This will take 15 to 20 minutes, but keep staring for even roasting or filling. Switch off the heat and add all the spices.
8. 4. Mix all the spices and keep it aside to cool it down. Start working on the dough while the filling is still cooling.
9. Steps for making the Dough:
10. 1. Take flour in a deep bowl or flat dish. Add ½ tsp salt. Make a whole in the center of flour and start adding warm milk little by little. You can use water also, but I use milk because it makes the dough extra soft.
11. 2. Start incorporating the liquid into the dry flour.
12. 3. Once all the dry flour is wet, start kneading using you knuckles.
13. 4. Keep kneading until you get a smooth texture. The more knead, more glutenous it becomes. This typically take 3 to 5 minutes.
14. 5. Once you get the smooth texture of the dough, drop a few drops of oil. In the end dough needs to be softer then the roti dough.
15. 6. Knead it one last time and cover it. Let it rest for 15 minutes.
16. Steps for making Stuffed Paratha:
17. 1. Divide the cold filling into equal balls. Next divide the dough into lemon size balls. For a nicely filled paratha the bathua aloo filling ball should be about 1.5 times in size compared to dough balls.
18. 2. Start pre-heating the griddle on medium heat. Take one ball of dough and roll it into a 3” flat circle which needs to be thick in the center and thin on the edges.
19. 3. 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.
20. 4. Start getting together the edges of the dough towards the center to close the filling inside the dough.
21. 5. Twist it and 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.
22. 6. Now press it lightly to flatten it out, dust it into a dry flour and start rolling out gently with light hands.
23. 7. Continue rolling till you reached the desired size and thickness.
24. 8. Place the rolled Bathua Aloo Paratha on the preheated griddle and cook until it start getting little brown spots on the bottom.
25. 9. Flip it and Smear ghee and cook the Paratha until it is cooked through tp make it golden brown and crisp.
26. 10. 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.
27. 11. Proceed to make the remaining parathas in the similar way and serve hot.

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.