While the world knows them as Aloo Paratha – whole wheat pan-fried flatbread stuffed with a spicy potato filling, at home we call them Bateta wari rotli.  Most weekends ended with the hot spicy potato filled Bateta wari rotli along with pickle and a cup of kadak adu wari chai. 

These Parathas are as diverse as their fillings, textures, and even the techniques used to build them. Spices and add-ons for filling vary from region to region and from one family to another.

Even in my own home, the stuffing varied between grannies and my mum, Grannie No°1 would not use turmeric or chili powder and her stuffing was creamy white, Grannie No°2 would add turmeric and have a pale yellow stuffing, and my Mum would add cilantro and turmeric, each a little different but loved by all.  

My Bataeta wari roli is nothing fancy or different, it’s a basic simple recipe which is made in so many Indian homes. 

I follow my Mum’s recipe to the “T” but will sometimes add dried methi/fenugreek leaves for that extra, extra something to give it that Punjabi kick and also my tempering is changed from mustard seeds to cumin seeds to suit my family.  

This paratha is best enjoyed with yogurt, pickle, butter and a side of chai!

Ingredients:

Dough

• 2 1/2 cups whole wheat flour
• 2 tbsp. chickpea flour ( optional but addition gives a nice crisp to paratha)
• 1/2 teaspoon salt 
• 2 teaspoons oil
• Water to knead the dough, around 3/4 cup + 1-2 tbsp. more.

Filling:

• 3-4 medium potatoes boiled and mashed
• 2 tbsp. olive oil
• Pinch asafetida (optional)
• 1/2 tsp. cumin seeds or mustard seeds
• 1-2 tsp. Thai hot green chili paste or chopped
• 1 tsp. ginger paste
• 1/2 tsp. fresh toasted and pound cumin powder
• 1/4 tsp. garam masala
• 1/4 tsp. Kashmiri red chili powder or red chili flakes
• ½ tsp dry fenugreek leaves
• 1/4 tsp. turmeric
• 1 1/2 tsp. Pink salt or adjust to taste
• 1 tbs. lemon juice
• 2 tablespoons chopped cilantro

• *Extra oil to smear and fry the paratha.
• *Extra whole wheat flour for dusting

Make the dough

1. In a bowl mix together flour(s), salt and oil.
   
   
2. Add water a little at a time and knead to form a smooth and soft dough. You can also use the dough hook attachment of your stand mixer to knead the dough. 
   
   
3. Cover and let the dough rest for 30 minutes for the gluten to form. 
   
   
4. Divide the dough into 8 equal parts.
   
   
5. The addition of chickpea flour makes crispy parathas.
   
   

Prepping the stuffing:

1. To make the filling, boil the potatoes for 11-12 mins until a knife slides into the potatoes easily, or in an Instant Pot for 8 minutes on manual pressure then cool.
   
   
2. Peel and mash the potatoes and then add crushed cumin powder, red chili flakes, salt and turmeric, mix and set aside.
   
   

Make the Tempering:

1. Heat oil in a frying pan, and add asafetida and the cumin seeds, and once they pop add the ginger and green chili paste and sauté for 1 minutes, then add the mashed potatoes.
   
   
2. Add the cilantro, garam masala, lemon juice and dry fenugreek leave (rub them between your palms to crush before adding) mix well, and adjust seasoning if needed.
   
   
3. Divide the stuffing into 8 balls.
   
   

Make the paratha

1. Divide the dough into 8 parts.
   
   
2. Dust the work surface with flour and roll 1 dough ball into a circle about 3-4cm  wide or flatten it using your fingertips.
   
   
3. Place 1 potato ball in the middle of the circle and bring the edges together over the filling and pinch to seal the edges.
   
   
4. Then flatten the dough ball using your hands or press it down on the work surface and with your fingertips pat and shape into a round circle.
   
   
5. Roll it further into a circle with a rolling pin and some extra dry flour – about 5-6 cm wide.
   
   
6. Heat a skillet/tawa on medium-high heat; place the rolled paratha gently onto the hot skillet.
   
   
7. Cook the underside for a minute or two until it’s partially cooked and you see some pinkish coloring, and then flip over.
   
   
8. Smear or brush with oil on the half-cooked side and flip again.
   
   
9. Brush with oil on the other side as well.
   
   
10. Press edges with a spatula and cook the paratha until both sides have golden brown spots on them.
    
    
11. Repeat with the remaining dough balls and cook all the parathas similarly.
    
    
12. Top it with some vegan butter/ butter and serve it hot with some plant-based/ or plain yoghurt/ cucumber raita, assort pickles and karak chai.

Watch me make it here: