ArtsAutosBooksBusinessEducationEntertainmentFamilyFashionFoodGamesGenderHealthHolidaysHomeHubPagesPersonal FinancePetsPoliticsReligionSportsTechnologyTravel

How to Make Aloo ka Parantha and Eggplant Bhartha

Updated on September 8, 2012

Hello, this is living with pulmonary hypertension since 2004(livingpah2004) and today I am going to show you how to make potato stuffed tortilla or aloo paratha and eggplant bharta which is mashed potato eggplant, blend with other spices. These are my kids favorite and I have fun making it. Please excuse me if you have hard time understanding it. Could you please provide a feed back. Thanks.

Stuffed potato tortilla
Stuffed potato tortilla

The preparation and cooking time is 30 minutes and makes 8 paranthas.

You will need following Ingredients for Dough:

2 Cups of Chapatti Atta or Whole wheat Flour

½ Table spoon salt

2 Tablespoon of vegetable oil

1 Cup of cold water (cold water makes dough more softer)

II use this flour. You can get any wheat flour.
II use this flour. You can get any wheat flour.
Flour Dough
Flour Dough

Preparation of Dough

In a large bowl, mix well all the ingredients like salt, vegetable oil, atta or wheat flour.

Slowly add cold water until it form a soft and firm dough.

Cover with damp cloth and let it rest for 15-20 minutes.

You will need following Ingredients for Potato Stuffing:

4-5 medium size russet potatoes, peeled and mashed

½ spoon turmeric powder

½ spoon coriander powder

½ spoon cumin powder

¼ Salt as needed

2-3 spoons chopped cilantro

½ spoon Amchur or dry mango powder

Oil to cook paranthas.

Potato stuffing

Potato stuffing, ( mashed potato, cilantro, salt, green chili, mango powder etc)
Potato stuffing, ( mashed potato, cilantro, salt, green chili, mango powder etc)

In the mean time,get the stuffing ready:
In a medium pan combine all the stuffing ingredients together like mashed potato, green chili, coriander leaves, coriander powder, turmeric powder, cumin powder, amchur or mango powder and pinch of salt.
Now make a small lemon sized ball of dough and roll to form a 3″ diameter circle or just let your palm do the magic( watch video)

Take 1 spoon of stuffing and place in the middle of the circled dough and fold the edges of the dough until it cover the stuffing. Prepare the rest of dough with filling stuffing same way.
Before proceed any further you need to dust the working surface with some flour and roll out the stuffed dough to form circles with light hand.

Heat a pancake, nonstick flat pan or iron tawa if you have one.

When it gets hot, place a stuffed parantha and let it cook for 20 seconds at one side. And drizzle some oil with spoon.

Turn over the paratha and let it cook for a few more seconds the other side and drizzle some oil on this side.

Roast to a golden shade on both sides. Use a spatula to press the puffed areas as the paratha gets roasted.

Now it`s ready to serve hot with egg plant bharata and yogurt or cucumber raita.

Baigan Ka Bharata or Eggplant

Baigan ka bharata or Eggplant is a north Indian recipe but is made everywhere now. It is made from roasted eggplant or steamed in pressure cooker. I prefer to cook in microwave for 8-10 minutes.

Ingredients:

1 big Eggplant

2 medium sized potatoes

2 medium sized chopped tomatoes

3 table spoon vegetable oil

1 medium sized onion, chopped

½ spoon red chili powder

½ turmeric powder

Chopped green chilies and ginger

½ spoon cumin seed

5 big cloves Garlic

1 tsp Tamarind paste

Mustard seeds - 1/4 tsp

Hing (asafetida) 1/4 tsp

Curry leaves - 5-6

Salt as needed for taste

Save some cilantro for garnish.

Eggplant
Eggplant
Roasted Eggplant and tomatoes
Roasted Eggplant and tomatoes
Potatoes
Potatoes
Mashed Eggplant and potatoes
Mashed Eggplant and potatoes

Procedure:

  1. Wash, clean and dry eggplant and potatoes.
  2. You can cook eggplant and potatoes either in microwave for 5-6 minutes separately or in pressure cooker and cook for 2 whistle or roast it on high flame.
  3. If you are going to roast it, apply oil all over the eggplant and not the potatoes and roast on high flame and keep turning them so that all the sides are perfectly roasted.
  4. Cook tomatoes in microwave for 3 minutes
  5. Peel the skin and mash it in a big bowl. Use a big spoon, ladle or hand.
  6. Some people add all the ingredients at this stage and consider it done but some like to fry the bharata. So you go on #6
  7. In a medium pan heat oil and add cumin seed. When the seed start crackle add onion, garlic, green cilli, ginger and sauté until it turns golden brown in color.
  8. Add cooked tomatoes from microwave, cumin powder, turmeric powder, tamarind paste, red chili powder if you like hot. Cook 2-3 minutes.
  9. Add the mashed eggplant and potatoes and mash it well.
  10. Add salt.
  11. Cover the pan and let it cook for about 4-5 minutes again. No need to add any water to it. Keep checking until the eggplant is well done.
  12. Garnish with freshly cut cilantros.

Tips

  • You can skip dry red chili powder and use only green chili or skip both.
  • Since mashed eggplant and potatoes are already cooked,you do not need to fry too long after adding both. It is just to mix the flavors which won't take long.
  • You can store eggplant bharata and aloo ka parantha in refrigerator for 3-5 days.
  • You can eat Aloo ka parantha with ketchup, salsa or some vegetable gravy.
  • You can also eat like burrito, layer with tomatoes,,onions and some sharp cheddar cheese and fold it.

I hope you enjoy watching the video and recipes for lunch menu. Do not forget to provide me some feedback. Thank you.

Until next.

Help Cure PH Heart
Help Cure PH Heart | Source

Comments

    0 of 8192 characters used
    Post Comment

    • lee custodio profile image

      lee custodio 5 years ago

      interesting! i love eggplants and am looking for more ways of cooking this. would try this soon.

    • profile image

      Arlene V. Poma 5 years ago

      I really enjoyed your video, and I appreciated the hard work you put into your recipes and your presentation. I never heard of these dishes, but I'd like to give them a try. Bookmarked, voted up and everything else.

    • lucybell21 profile image

      Bonny OBrien 5 years ago from Troy, N.Y.

      Your recipe looks delicious! I am going to try this one! Is it also possibly to like use zucchini if one wanted to? Voted up and useful.

    • livingpah2004 profile image
      Author

      Milli 5 years ago from USA

      Thanks for stopping by and comments,lee custodio. I really appreciate it.

    • livingpah2004 profile image
      Author

      Milli 5 years ago from USA

      Thanks for stopping by and comments,Arlene V. Poma. I really appreciate it.

    • livingpah2004 profile image
      Author

      Milli 5 years ago from USA

      lucybell21, of course you can replace eggplant with

      Zucchini. You would not have the same taste and the texture, which you get with roasted eggplants. Thank you for dropping by.

    • Peggy W profile image

      Peggy Woods 5 years ago from Houston, Texas

      Thank you for demonstrating both of these recipes. They are both new to me. I love eggplant and I love roasted vegetables so I know that I would like your eggplant bhartha. Voted up, useful and interesting and will tweet and share with my followers.

    • WD Curry 111 profile image

      WD Curry 111 5 years ago from Space Coast

      That's what I like about cultural diversity . . . I never met a food I don't like. I usually don't care much for recipes, but I am ready to try these. We grow much of our own stuff. I see you put up some of the ingredients that aren't so easy to find everywhere. Good Idea!

    • John Sarkis profile image

      John Sarkis 5 years ago from Los Angeles, CA

      Great hub! I too love eggplant as well....

      Voted up on your wonderful hub

      John

    • livingpah2004 profile image
      Author

      Milli 5 years ago from USA

      Oh,thank you so much for dropping by and your great comments Peggy W. And also voting it up, tweet and sharing with your followers. God bless you.

    • livingpah2004 profile image
      Author

      Milli 5 years ago from USA

      Thank you so much for stopping by and your great comments,WD Curry 111. You can find all these ingredients from any regular grocery store. These days everyone carries turmeric, cumin seed, mustard seed etc.

    • livingpah2004 profile image
      Author

      Milli 5 years ago from USA

      Thanks for stopping by and comments,John Sarkis. Oh, you like eggplant, that`s good. You can make so many wonderful recipes with it. I know few people who don`t like eggplant at all. Thanks for voting up!

    • Sherry Hewins profile image

      Sherry Hewins 5 years ago from Sierra Foothills, CA

      You food looks great, and your English is pretty good too. The video was fun to watch. Thanks for allowing use into your home.

    • livingpah2004 profile image
      Author

      Milli 5 years ago from USA

      Oh, thank you so much that you understood my English and liked video. And thanks for stopping by, Sherry Hewins.

    • Ruchira profile image

      Ruchira 5 years ago from United States

      yuummm...the pix were mouth watering :)

      thanks for such a delicious hub.

    • livingpah2004 profile image
      Author

      Milli 5 years ago from USA

      Thank you Ruchira for stopping by and your nice comments.

    • tobusiness profile image

      Jo Alexis-Hagues 5 years ago from Bedfordshire, U.K

      Scrumptious, bookmarking for later. Thank you for sharing.

    • livingpah2004 profile image
      Author

      Milli 5 years ago from USA

      Thanks for dropping by and comments,tobusiness.

    • mizjo profile image

      mizjo 5 years ago from New York City, NY

      Hi, Livingpah, just watched how you made paratha. It's really interesting. I'm so used to eating it in Indian restaurants and never thought about doing it myself, but now with the step by step instruction, I'm really psyched to try doing it myself.

      Now, speaking as a nurse, I notice how short winded you are. Why don't you sit down to do your work? It takes less energy and therefore less oxygen. And you'll be a lot more comfortable and less tired.

      There's nothing wrong with your English. You're totally understood.

      Keep making your hubs. They are interesting.

    • livingpah2004 profile image
      Author

      Milli 5 years ago from USA

      Thank you so much for stopping by and comments, mizjo. Great suggestion, I will try to sit down when I cook. Thanks again for his wonderful advise. I really appreciate it.

    • profile image

      Justsilvie 5 years ago

      I love eggplant and anything on a tortilla. Your recipe looks wonderful. Look forward to giving it a try.

    • livingpah2004 profile image
      Author

      Milli 5 years ago from USA

      I am glad to hear that you love eggplant. Try making tortilla, it`s not hard to make it at home. Thanks for stopping by,Justsilvie.

    • livingpah2004 profile image
      Author

      Milli 5 years ago from USA

      Ruchira, Thank you so much for your time and comments. I really appreciate it.

    • iruvanti profile image

      iruvanti 5 years ago from U.S.A

      Love Aloo Paratha. Good recipe!

    • livingpah2004 profile image
      Author

      Milli 5 years ago from USA

      Thanks for stopping by and your time to comments, iruvantti.

    • dinkan53 profile image

      dinkan53 5 years ago from India

      This is fantastic and I love Aloo paratha. Thanks for the recipe and enjoyed the video demonstration. Voted up and rated your hub as useful and interesting. Is it parantha or paratha,please check out.

    • livingpah2004 profile image
      Author

      Milli 5 years ago from USA

      Thank you so much for taking the time to comments and nice feedback, dinkan53. You can call both ways, Paratha or Parantha. Thanks for pointing out. I really appreciate it.

    • LaThing profile image

      LaThing 5 years ago from From a World Within, USA

      Wonderful hub, very nicely presented. Looks like lot of work making that bread, but I will have to try it. I will make sure I have your hub in front of me to follow it step by step, lol....

      Voting up, and sharing :)

    • livingpah2004 profile image
      Author

      Milli 5 years ago from USA

      Thank you for stopping by, comments and feedback, LaThing. It looks like lot of work but actually it`s not and I am sure you can make it.

    • Robert Erich profile image

      Robert Erich 5 years ago from California

      This looks like a recipe I want to try soon. Delicious in appearance! Voted up and shared.

    • rajan jolly profile image

      Rajan Singh Jolly 5 years ago from From Mumbai, presently in Jalandhar,INDIA.

      Excellent hub and video livingpah. Thanks for sharing our Indian recipes with our foreign hubber friends and readers. I commend you on this effort.

      Voted all the way up & across and shared all over.

    • missolive profile image

      Marisa Hammond Olivares 5 years ago from Texas

      livingpath2004, these recipes sound wonderful and definitely tempting. I'm saving this into my recipes files. You mentioned mango powder. I did not know mango powder even existed. Perhaps one of my local Asian or Indian markets may have it. I'll have to search.

      Thank you for sharing your recipes

    • jeyaramd profile image

      jeyaramd 5 years ago from Mississauga, Ontario

      This recipe looks so good. Vegetarians or anyone would love to make this wonderful recipe. Your accompanying video was very helpful for visual learners. Sometimes, its hard to recreate this magic at home. However, you really helped with your enthusiasm, clear instructions, and effort in making this recipe. And your english is very good. Thanks for sharing. Voted up and sharing this awesome recipe.

    • livingpah2004 profile image
      Author

      Milli 5 years ago from USA

      Thank you for liking the recipe and voting,Robert Erich! God Bless you!

    • livingpah2004 profile image
      Author

      Milli 5 years ago from USA

      Thanks Rajan jolly, for visiting and commenting. I really appreciate for the feedback and sharing this hub. God Bless you!

    • livingpah2004 profile image
      Author

      Milli 5 years ago from USA

      Missolive, thanks for dropping by and saving the recipe. Mango powder or Amchur can be found in any Asian or India grocery store. God Bless you!

    • livingpah2004 profile image
      Author

      Milli 5 years ago from USA

      jeyaramd, thanks for the encouraging words and voting. God Bless You!

    • rahul0324 profile image

      Jessee R 5 years ago from Gurgaon, India

      This is epic! Aloo Ka Parantha is my favorite breakfast since I have realized my senses.. and Eggplant Bharta.. EPIC!

      For me personally, I could eat aloo paranthas all day with corander chutneys, pickle and curd and butter cubes :)

      Eggplant Bharta for me goes best with Sattu Ka Parantha. Sattu being crushed powder of grams...

      Great Hub... truly relished it and the video!

    • livingpah2004 profile image
      Author

      Milli 5 years ago from USA

      Rahul0324, I am so glad that you liked Aloo ka paratha. Thank you for stopping by and nice comments. May God Bless You!

    • articlesocean profile image

      Saira Sheikh 4 years ago from London, United Kingdom

      Alu Paratha is my favorite with spicy mint and coriander chutney. I liked your video. Thanks for sharing. I have also written a hub on this.

    • livingpah2004 profile image
      Author

      Milli 4 years ago from USA

      Okay, I will check it your way of making alu paratha. Thanks for watching the video.

    Click to Rate This Article