Eggplant Paratha: A Delicious Indian Flatbread Recipe
50 minutes
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About Eggplant Paratha: A Delicious Indian Flatbread Recipe
Discover the delightful Eggplant Paratha, a unique Indian flatbread recipe that elevates the humble eggplant (also known as brinjal or baingan) to new heights. This recipe seamlessly blends the earthy flavors of eggplant with wholesome whole wheat flour, creating a comforting and nutritious meal perfect for breakfast, lunch, or dinner.
From Maharashtra's rich culinary tradition, this paratha features a fragrant blend of asafoetida, cumin seeds, and spices. It's a flavorful twist on a classic, easy to make, and guaranteed to impress even the most discerning palate. Whether you're a seasoned Indian cook or a curious beginner, this recipe is a must-try.
Prepare to be amazed by the simple yet satisfying taste of this Eggplant Paratha. It's a versatile dish that pairs perfectly with yogurt, chutney, or your favorite Indian side dish. Get ready to experience a new favorite!
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Recipe Time & More
Prep35 minutes
Cook15 minutes
Total50 minutes
Ingredients
For the Eggplant Puree:
- 1 medium Eggplant also known as brinjal or baingan; roasted, microwaved, or steamed until tender
- 1 tsp Vegetable Oil for roasting the eggplant
- 1/2 tsp Salt for roasting the eggplant
For the Dough:
- 1 cup Whole Wheat Flour whole
- 1/4 cup All-Purpose Flour
- 2 Chilies finely chopped, green
- 3 clove Garlic minced
- 1 tsp Ginger freshly grated
- 1/2 tbsp Lemon Juice
- 1/2 tsp Asafoetida hing
- 1/4 tsp Cumin Seeds jeera
- 1 1/2 tsp Salt to taste
- 2 tbsp Ghee for kneading and cooking
- 1/2 cup Water or as needed, to form a soft dough
For Serving:
Instructions
Prepare the Eggplant Puree
- Wash and prick the eggplant all over. Drizzle with 1 teaspoon of oil and sprinkle with 1/2 teaspoon of salt. Roast in the oven or microwave until tender. Once cooled, peel and blend until smooth.
Make the Dough
- In a large bowl, combine whole wheat flour, all-purpose flour, chopped green chilies, minced garlic, grated ginger, lemon juice, asafoetida, cumin seeds, and salt. Mix well.
- Add the prepared eggplant puree and mix thoroughly.
- Gradually add water, kneading until a soft, pliable dough forms. Add more water if needed. Cover and let rest for 30 minutes.
Shape and Cook the Parathas
- Divide the dough into 10-12 equal portions and roll each into a 6-7 inch diameter circle.
- Heat a lightly oiled griddle or nonstick pan over medium-low heat.
- Cook each paratha for 1-2 minutes per side, or until lightly browned and cooked through. Apply ghee or oil to both sides during cooking for added flavor and crispiness. Use a spatula to press gently for even cooking.
Serve
- Serve the Eggplant Parathas hot with yogurt, chutney, pickle, or your preferred Indian side dish.
Recipe Notes
Expert Tips for Perfect Eggplant Parathas
- For extra flavor, add a pinch of garam masala or red chili powder to the dough.
- If your eggplant is too watery after roasting, squeeze out excess moisture before adding it to the dough.
- Don't overcook the parathas, or they will become dry and hard. Cook them over medium-low heat for even cooking.
- Experiment with different fillings for the parathas, such as potatoes, cheese, or spices.
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Recipe Nutrition
Calories: 150kcalCarbohydrates: 23gProtein: 4gFat: 4gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 2.4gSodium: 855mgFiber: 1g
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This looks so appetizing! Thank you.
Looks so flavorful! Thanks for posting.
Looks so delectable! Thanks for posting.
This looks so tasty! Thank you.