Aloo ka bharta is an easy-flavored and smoky indian curry made with fire-roasted potatoes and spices. It is known for the combination of spice heat with a smoky or charcoal taste in each bite. I also share a lip-smacking layered paratha recipe made with wheat flour with chili-coriander and spices toppings. the paratha is prepared very similarly to any other, but the layering and topping make it unique. It is a complete meal combo for lunch or dinner. Do try this!
For aloo bharta
Firstly, before roasting the potatoes, prick them slightly and roast them on low to medium flame helps in uniform cooking and adds flavor.
Secondly, aloo bharta is prepared with very less spices. I just prepared it with green chili and garlic flavor. You can adjust the amount of green chili according to your choice.
Lastly, aloo bharta tastes great when it is prepared slightly spicy and served hot.
For laccha paratha
Firstly, I have used only wheat flour instead of maida to make it more healthy and digestible.
Secondly, I made chili-coriander flavor laccha paratha, but instead of it, you can add jeera and other spices to make it more flavorful.
Lastly, Roast paratha on medium flame and crush the roasted paratha
Recipe Video
Aloo ka bharta recipe | batata bharta recipe | laccha paratha recipe | thali recipe
Ingredients
For aloo ka bharta
- 3 medium size or 350 grm boiled potatoes
- 5-6 spicy green chilli
- 1 tsp jeera
- ½ cup peanuts
- 4 tbsp oil
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- Pinch of hing
- Some curry leaves
- ½ cup chopped onion
- ½ tsp turmeric powder
- ½ cup chopped methi leaves
- Salt to taste
- 1 tbsp lemon juice
- Some coriander leaves
For laccha paratha
- Leftover roti dough
- Salt to taste
- Grated ginger
- Finely chopped green chilli
- Finely chopped coriander leaves
- Chaat masala
- Maida for dusting
- Ghee for spreading and roasting
Instructions
Making aloo ka bharta
- Prick boiled potatoes with a fork and roast them on low to medium flame. Keep it aside. (refer to video).
- Now in a mortal-pestal, add green chilli, garlic cloves, cumin seeds and salt. crush it into a coarse paste.
- Then add peanuts into mortal-pestal and crush it slightly. Keep it aside.
- Now in a pan, add oil, mustard seeds, cumin seeds, hing, and curry leaves and saute it.
- Then add the chilli-garlic paste and saute it.
- Now add chopped onion and saute it till it is translucent.
- Then add turmeric powder and mix well.
- Now add methi leaves and saute till it becomes slightly soft.
- Then add crushed peanuts and mix well.
- Now crushed roasted potatoes by hand, also add salt and mix well.
- Cover and cook for 5-7 minutes, so masala flavour absorb in it.
- Switch off the gas, and add lemon juice and some coriander leaves. Mix well.
- Aloo bharta is ready.
Making laccha paratha
- For leftover roti dough, take medium size ball and flatten it between your palm.
- Now dust with dry flour and roll into a 10-12 inch diameter circle. Apply 1 teaspoon of melted ghee or oil on top and sprinkle grated ginger, chopped green chilli, coriander leaves, chaat masala and some dry flour.
- Now start folding and pleating all the way. Then by holding two ends, swing and tap on the board to stretch it slightly.
- Then roll into a spiral like a swiss roll. Make all the rolls similarly.
- Now dust one roll and using a rolling pin roll into a 6-inch diameter circle.
- Roast the paratha on hot tawa using ghee till both sides have golden brown spots
- Once done remove it from the tawa. Now carefully, crunch it slightly using your hands to separate the layers.
- Serve laccha paratha with aloo bharta
Notes
- Prick the boiled potato slightly so it will properly roast.
- Turn and roast the potato on medium flame.
- Crushed peanuts give a nutty flavor to bharta.
- Aloo bharta tastes great when it is slightly spicy.
- Using maida flour for dusting gives a white and perfect texture to paratha.
- Apply ghee on roll roti to sperate paratha layers.
- spread some dry flour to separate the layers with each other.