By Aditi Saraswat
December 25, 2025
Winter brings fresh bathua to local markets, and there’s no better way to enjoy it than in a hot, stuffed paratha. This bathua aloo paratha is earthy, comforting, and perfect for cold mornings with butter.
2 cups whole wheat flour 1 cup finely chopped bathua leaves 2 medium boiled potatoes, mashed 1 small onion, finely chopped 1 tsp ginger paste 1 tsp green chilli, finely chopped ½ tsp red chilli powder ½ tsp garam masala Salt to taste Water, as required Ghee or oil for cooking
Wash bathua nicely, blanch, let it cool, and chop it finely. This will remove the bitterness while maintaining its earthy flavour.
In a bowl, mash the boiled potatoes, add chopped bathua, onion, ginger, green chilli, salt, chilli powder, and garam masala and mix everything.
Knead whole wheat flour to make a soft, pliable dough. Keep it for 15 minutes.
Divide the dough into equal balls, stuff each with a bathua aloo mixture, seal it, and roll gently to make medium-thick parathas.
Heat the tawa and cook the paratha on medium heat until it turns golden on both sides.
Drizzle some from the top ghee, cook till it turns crisp from the outside and soft from the inside. Serve hot with butter, curd, or pickle.