| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 315 | 11g | 5g | 45g |
| sugars | fibre | protein | salt |
| 8g | 5g | 6g | 0.8g |
Why I Love Indian Aloo Baingan Paratha with Pickle
I have always been mesmerized by the syntax of flavors that different regions bring to the fore, and Aloo Baingan Paratha with Pickle is one such dish that enigmatically enthralled my palate. It’s a brilliant blend of simple ingredients that are staples in Indian kitchens, superbly adjusted to elicit an explosion of tastes.
The Journey To The Recipe
Inspired by my roots and the desire to take an extraordinary culinary leap, the recipe for Aloo Baingan Paratha with Pickle emerged. My exploration led me to the renowned Indian chef, Vikas Khanna. His deft use of spices to heighten flavor and aroma echoes in my recipe, a testament to culinary artistry that knows no borders.
The Mix of Flavors
This recipe is a dance of robust ingredients – the mild sweetness of the wheat, the earthy nuttiness of the cumin seeds, and the zesty kick from the green chilies. The butter and the mango pickle are like the ribbon and bow on a beautifully wrapped gift — they gracefully hold everything together, delivering a taste that is assuredly memorable.
If you’re familiar with Egyptian moussaka or Greek spanakopita, the Aloo Baingan Paratha with Pickle might remind you of these Mediterranean staples – recipes that similarly harness the humble eggplant’s potential.
Accompaniment Suggestions
The Aloo Baingan Paratha is traditionally consumed with spicy pickles and a cool dish of yoghurt, to balance out the heat. However, I’d suggest you could experiment with Hummus or Tzatziki – the mediterranean influence could make an interesting accompaniment complementing the earthy undertones of the Paratha.
There’s a joy in cooking what we love and sharing it with others, and that’s precisely why I absolutely adore the Aloo Baingan Paratha with Pickle recipe. It takes me back to my roots while allowing me to share a part of me with everyone.
What You’ll Need
- 2 cups Wheat Flour
- 2 medium-sized Potatoes
- 2 medium-sized Eggplants
- 2 chopped Green Chillies
- 1/2 cup finely chopped Coriander Leaves
- 1 teaspoon Cumin seeds
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Red Chili Powder
- 1 teaspoon Garam Masala
- 2 tablespoons Cooking Oil
- Salt to taste
- 6 tablespoons Butter for cooking the paratha
- 6 teaspoons Mango Pickle for serving
Method
Step One
Start by boiling the potatoes until they become soft. At the same time, roast the eggplants over open flame (you can use your stove-top or an outdoor grill) until they become soft and the skin starts to peel away. Let both cool down, then peel and mash them together in a large mixing bowl.
Step Two
Add chopped green chillies, finely chopped coriander leaves, cumin seeds, turmeric powder, red chilli powder, garam masala, and salt to the potato and eggplant mixture. Mix everything together until well combined.
Step Three
In a separate bowl, add wheat flour and a pinch of salt. Gradually add water and knead the dough until it’s soft and pliable. Cover the dough with a damp cloth and let it rest for around 20 minutes.
Step Four
Divide the dough and the potato-eggplant mixture into equal portions. Flatten a portion of the dough with your palm and place a portion of the mixture in the center. Fold the dough around the filling, sealing it completely. Sprinkle some flour on top and roll it out with a rolling pin into a circular shape.
Step Five
Heat a pan on medium-high heat and place the paratha on it. Cook until you see bubbles forming on the surface. Flip the paratha and cook the other side, drizzling some butter around the edges. Press slightly using a spatula to ensure it cooks evenly. Continue this process for the remaining dough and filling.
Step Six
Serve the Aloo Baingan Parathas hot with a dollop of butter on top and a side of mango pickle. Enjoy this delicious meal!
