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Eggplant Paratha

Jan-14-2018
Sujata Hande-Parab
20 minutes
Prep Time
15 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Eggplant Paratha RECIPE

Eggplant is also known as Brinjal or aubergine or in Marathi Vangi, in hindi Baingan. It has various varieties available in the market i.e. black large, black elongated, small black, green, or gavathi. Lots of dishes are prepared using brinjal. In Maharashtra, Baingan bharta, dahi baingan, baingan pakora, bhara baingan are quite popular and often prepared at every household.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • North Indian
  • Pan fry
  • Roasting
  • Steaming
  • Microwaving
  • Breakfast and Brunch
  • Healthy

Ingredients Serving: 4

  1. Eggplant/Brinjal/Baingan (microwaved or steamed or roasted and mashed)– 1/4cup
  2. Wheat flour – 1 cup
  3. Gram Flour – ¼ cup
  4. Lemon juice – ½ tbsp
  5. Asafoetida – ½ tsp
  6. Cumin Powder – 1/4 tsp
  7. Coarsely ground green chillies – 2-3
  8. Garlic cloves– 3-4 (Make a coarse paste)
  9. Fresh ginger paste - 1 tsp
  10. Salt to taste
  11. Ghee / Oil– 1 tbsp. for kneading + 2tbsp for greasing
  12. Water as or if required for kneading
  13. Serving – Curd or pickle or any dip or sauce.

Instructions

  1. Wash Eggplant or Brinjal. Make a few vertical slits on eggplant with the help of knife and apply some oil on it.Roast them on gas as a whole or in oven. Drizzle some oil, sprinkle some salt and microwave it for 8-9 mins or until tender.
  2. If using gas, keep turning sides of eggplant in between. Wire rack can also be used while roasting on gas.
  3. Once cooled, peel it off and blend it using blender.
  4. In a large deep bowl take wheat flour, gram flour, coarsely ground green chillies, garlic, fresh ginger paste, oil, salt, lemon juice, cumin powder, asafoetida. Mix well.
  5. Add brinjal or eggplant puree. Mix it well.
  6. Add water only if it required, slowly at a time and knead it into a semi stiff dough. Cover and keep aside for 30 minutes.
  7. Divide dough into 10-12 equal parts. Shape them into a smooth ball.
  8. Dust rolling board with some wheat flour. Roll a dough ball into a thin roti or circle about (6-7” diameter).
  9. Heat nonstick tava or griddle, place paratha on it. Let it cook till bubbles appear on the top. Cook on medium low flame.
  10. Flip it over and let it cook for few seconds. Apply some ghee.
  11. Flip it again and apply ghee on another side and cook until light brown spots appear on both the sides. Press in between with the help of spatula for even cooking.
  12. Once cooked properly transfer it on a plate.
  13. Serve hot with curd, pickle or any subji or curry.

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