Bathua Paratha and Aaloo Tamaatar - UP style winter lunch.

Bathua Paratha & Aaloo Tamaatar curry served with Buttermilk, Jaggery & home made Chili Pickle!

Very common during winters in #North #India, #Bathua (#Chenopodium), no doubt takes a big chunk of time to be cleaned and washed, but that's worth every bit as it can be used in variety of ways. You can use it in #Raita, #Paratha, #Kadhi and a lot more recipes. Picture says it all, the side accompaniments (#Jaggery, #Buttermilk, #Chili #Pickle) are just like icing on the cake, which enhance entire taste of this combination lunch.

Whenever my mom asked me if I needed anything from India, my answer always was "No, we get everything in the US except Bathua". I had never found Bathua in Indian stores in the US until I moved to #PA. I was immensely surprised to see Bathua last winters, but again this year I couldn't find any. My chachi (aunt) who lives in #NJ got me a bunch of Bathua that too washed and cleaned (how sweet of her!), and I was certain to make typical #UP (Uttar Pradesh) style lunch of Bathua Paratha with Aaloo Tamaatar. I just love it. So, if you are able to find Bathua nearby, do try this amazing yet simple recipe of Bathua Paratha and Aaloo Tamaatar sabzi.

This recipe will serve 3-4 people.

List of Ingredients:

For Paratha:

1. Whole Wheat Flour/Aataa - 3 Cups.

2. Salt - As per taste (I used 1.5 tsp in dough and 3 tsp in filling)

3. Water - As needed to knead a soft dough. ( I used around 1/2 cup.)

4. Boiled and mashed/grated potatoes - 2 medium sized.

5. Bathua - 1 bunch (cleaned & washed)

6. Laal mirch powder/Red chili powder - 1 tsp.

7. Dhaniya Powder/Coriander powder - 2 tsp.

8. Heeng/Asafoetida - A pinch.

9. Finely chopped coriander leaves - 1/3 cup.

For Sabzi/Curry

1. Potatoes - 2 medium sized chopped in cubes.

2. Tomato- 3 medium sized.

3. Ginger - Small piece peeled.

4. Green Chili - 2- 3

5. Oil - 1 tbsp

6. Heeng/Asafoetida - 1 tsp

7. Jeera/Cumin seeds - 2.5 tsp.

8. Haldi/Turmeric powder - 1.5 tsp

9. Laal mirch powder/Red chili powder - 1 tsp

10. Dhaniya Powder/Coriander Powder - 2 tsp

11. Garam Masala - 1 tsp.

12. Salt - As per taste.

13. Coriander leaves - For garnishing.

Easy to follow steps:

We'll start by making the dough. Take whole wheat flour in a big bowl, add salt and start adding water slowly to knead a soft dough as you would knead for normal chapati/paratha. Cover it with a damp kitchen towel and let it rest while we prepare our stuffing. Add Bathua leaves in a pan and add 1 cup of water. Let it boil for 3-4 minutes. Drain and squeeze Bathua to remove all water. Smoothen boiled Bathua, you can grate it, but it will be pretty quick if you use Mortar and Pestle. Just make sure it is smooth and there are no chunks of leaves/stems. Mix Bathua with boiled potatoes, add red chili powder, coriander powder, salt, pinch of heeng/asafoetida, coriander leaves, and mix everything well. Our filling is ready!

For sabzi, we'll first make tomato purée. Add tomatoes, ginger and green chilies in a blender jar and blend it. In a Pressure cooker, heat oil on medium flame, add heeng, jeera and let them crackle a bit. Lower the flame, add turmeric, red chili powder, coriander powder, and then pour in tomato purée and salt. Change heat to medium and let the mixture cook until oil separates. Add potato cubes and 2 cups of water. Close the lid and let the curry cook for 2-3 whistles. Switch off the flame and let the cooker depressurize naturally before opening the lid. Turn on heat, add garam masala, coriander leaves and let curry simmer on medium-high heat for another 4-5 minutes. I like mashing potatoes a bit at this time.

Tip: If you use store bought tomato purée instead of making fresh, use 1/3 cup of it, just chop ginger and green chilies and put them in oil while making sabzi.

Now, let's make paratha. Take a lime sized dough ball, dust it in flour and roll it with the help of a rolling pin. Put 1-2 tbsp of stuffing at the center and close it by making pleats as shown in the picture. Flatten the paratha and put it on a moderately hot skillet/tawa. Once it's lightly cooked from one side, flip it over, apply some oil, flip it and let it turn golden brown. By the time, apply oil on the other side before flipping it again to make this side golden brown as well.

Tip: To cook paratha evenly, keep pressing all the sides lightly with a turner and flame should always be medium.

And, our Bathua Paratha with Aaloo Tamaatar is ready!

I served it with Buttermilk, Jaggery, and home made Green Chili pickle, which blissfully satisfies your taste buds! If you guys want recipe of pickle and buttermilk, comment below and I will share it with y'all.

Happy Feasting!

Hope you liked the recipe and didn't find it too difficult. Let me know if this got you high on flavors. Don't forget to subscribe for more updates. Leave a comment for any questions/thoughts. Talk to you in my next mouthwatering recipe!