Baingan bharta with paratha recipe

Information about "Baingan Bharta with Paratha recipe"

Baingan Bharta with Paratha is a popular North Indian dish, enjoyed in places such as Punjab. It is composed of two parts:

1. Baingan Bharta is a roasted eggplant dish cooked above the flame in a fire flame or within an oven that gives smoky flavour, then eggplants are mashed well and mixed with spices, tomato, onions, garlic. The smokiness along with aromatic spices makes it rich and resonates well. In most cases, it is eaten as the principal course.

2. Paratha: This is a soft, flaky Indian flatbread prepared with whole wheat flour. Parathas are fried in oil or ghee. They're excellent with Bharta, offering a buttery taste that balances the hot and smoky Bharta.

Nutritional Information about "Baingan bharta with paratha recipe" :

Baingan Bharta:

It has low calorie intake and high fiber. It is rich in antioxidants- nasunin, helps protect the brain cells.

It's a good source of vitamins C, K, and B6, minerals such as potassium and manganese.

It has healthy fats from oil but low in fat overall.

Paratha :

It's a good source of carbohydrates for energy

If it is made with ghee, it contains healthy fats but more calories

Whole wheat paratha is high in fiber and is good for digestion

Flavor Profile :

Baingan Bharta is smoky, tangy, and spicy. It's a flavor of roasted eggplant, tomatoes, onions, and garlic.

Paratha is soft, a little crisp, and chewy. It is buttery as the taste has been taken from the oil or ghee used.

Cultural Significance:

This is one of the comfort foods in most Indian households, though it's rather more a staple in northern India. It is prepared during the winter season for its smoky flavor. Baingan Bharta also never fails to make a hit at family gatherings and festivals;

it comes along with fresh parathas hot from the oven for an indulgent meal.

Here's the approximate nutritional breakdown for "Baingan Bharta with Paratha recipe " (based on typical portion sizes) :

Baingan Bharta (1 serving)

Calories: 120-150 kcal

Carbohydrates : 15-20 g

Proteins : 2-4 g

Fats : 7-10 g

Fiber : 5-7 g

Sodium : 400-600 mg, considering the salt added

Vitamins : Good source of vitamins A, C and K.

Minerals : Good source of potassium, manganese, and folate

Paratha (1 medium-sized paratha, 50-60g)

Calories : 200-220 kcal

Carbohydrates : 25-30 g

Proteins : 3-4 g

Fats : 8-10 g, as this is absolutely dependent on the ghee/ oil used

Fiber : 3-4 g

Sodium : Low, if salt is not added ]

VITAMINS : Rich in trace quantities of B-vitamins (thiamin, niacin)

MINERALS : Rich in iron and magnesium

Total Nutritional Value (1 serving of Baingan Bharta + 1 Paratha) :

Calories : 320-370 kcal

Carbohydrates : 40-50 g

Proteins : 5-8 g

Fats : 15-20 g

Fiber : 8-10 g

Health Benefits:

"B a i n g a n B h a r t a " is low in calories and rich in fiber, which helps digests, regulate weight, and much more.
"Paratha" provides some calories, along with carbs and a few nutrients.

Adding whole wheat flour increases the fiber content that will help with digestion.

As a healthier option, you can use:

Lesser amounts of oil or ghee when making the Bharta and Paratha. Salt and spice minimization to reduce the sodium content.

Prep Time for " Baingan Bharta with Paratha recipe ":

1. Baingan Bharta :

Preparation (roasting eggplant, cutting vegetables) : 10-15 minutes

Roasting the Eggplant : 15-20 minutes (size and method used)

Cooking (sautéing onions, tomatoes, and spices) : 10-15 minutes

Final cooking with mashed eggplant : 5-7 minutes

Total Time for Baingan Bharta : 30-40 minutes

2. Paratha :

Dough kneading : 5-7 minutes

Dough resting : 15-20 minutes (can be simultaneously done)

Roll and cook each paratha : 2-3 minutes per paratha

Total Time for Parathas (for 4-6 parathas): 20-25 minutes

Total Cooking Time:

It will take almost 40-50 minutes in total time for Baingan Bharta and Paratha with the number of parathas and multitasking efficiency.

Serving Size for Baingan Bharta with Paratha :

Baingan Bharta : This recipe serves "3-4 people" according to portion size.

Parathas : Generally, one person consumes 2-3 parathas with the bharta, you can prepare about 6-8 parathas for 3-4 people.

If you want to serve more numbers then you can adjust the amount of ingredients accordingly

Baingan Bharta Recipe

Ingredients :

2 large eggplants (Baingan)

1 onion, finely chopped

2 tomatoes, finely chopped

2 green chilies, chopped

1 tablespoon ginger-garlic paste

1 teaspoon cumin seeds

1 teaspoon turmeric powder

1 teaspoon red chili powder

1 teaspoon coriander powder

1 teaspoon garam masala

Fresh coriander leaves, chopped (for garnish)

2-3 tablespoons oil

Salt, to taste

Steps :

1. Roasting the Eggplant :

Scrub and dry the eggplants. Grease a little oil on its surface and prick small cuts into the skin. Roast the eggplants directly over a flame or in the oven till the skin is burnt black and the flesh inside is soft. Rub occasionally for proper roasting. Once roasted let them cool a bit. Remove the charred skin and mash them with a fork or hand with.

2.Cooking the Bharta :

Take a pan, add oil to it. Add cumin seeds when they crackle.

Add finely chopped onions to the pan and sauté till they turn golden brown.

Add ginger-garlic paste and chopped green chilies and sauté till the raw smell disappears.

Add tomatoes and sauté till the tomatoes are soft and oil separates.

Add the turmeric, red chili powder, and coriander powder. Stir well and cook for another minute.

Add the mashed eggplant to this mixture. Mix well and cook on medium heat for about 5-7 minutes, stirring occasionally.

Add salt and garam masala. Cook for another 2-3 minutes.

Garnish with fresh coriander leaves.

3. Serve :

Serve hot with fresh parathas or roti.

Paratha Recipe

Ingredients :

2 cups whole wheat flour Water (as required for kneading)

2 tbsp oil or ghee, for frying

Salt, to taste

Preparation:

1. Preparation of Dough : Add together whole wheat flour and a pinch of salt in a mixing bowl. Gradually add in the water and knead till smooth and soft, into a dough. Cover, set aside for 15 minutes to 20 minutes and let the dough rest.

2. Rolling the Parathas : Divide the dough into small balls, of equal portions. .Dust the ball little flour and roll into a circle (about 6-7 inch diameter).

3. Cooking the Parathas : .Heat a tawa on medium heat. Place the rolled paratha in tawa and cook for about 30-40 seconds, until small bubbles appear.

Flipping the paratha, apply little oil or ghee to the cooked side.

Flip again, and put oil on the other side also. Slightly press with a spatula to cook evenly.

Cook until the both sides become golden brown and crispy.

4. Serve : Serve hot with Baingan Bharta or any other curry of your choice.

Here are some useful cooking Tips for making " Baingan Bharta with Paratha":

Baingan Bharta Tips :

1. Roasting the Eggplant : In case you would like that smoky flavor, you can do the roasting right on the gas flame until the peel is all charred and the inside becomes soft. But if you don't have a gas stove, you can actually use your oven (on the broil setting) but it will not acquire that smoky flavor. Small slits before roasting to enable even cooking since that might burst if not slit. You can fill the slits of the eggplant with a few garlic cloves for more roasting flavour.

2. Peeling the Eggplant : Place the roasted eggplant directly into a bowl and cover it with a lid, thereby the steam which sets while roasting loosens the charred skin and makes easier to peel off while roasting .

3. Texture : Mash the eggplant well, but do not over mash; there shouldn't be any huge chunks, but if you leave a few in, the dish will have a better texture.

4. Spicing : A pinch of smoked paprika may add more depth to the roast flavour. Spices can be mixed according to taste. If you prefer it spicier, increase more green chilies or red powder Adding a squeeze of lemon juice at the end of the final cooking can be a great addition that will leave just a hint of tanginess to balance out the smokiness.

5. Garnish : Fresh cilantro leaves and a drizzle of ghee before serving is a great addition

Tips for making Paratha

Step 1:

1. Soft Dough : Rub the dough till it is soft and you get a smooth dough. The softer the dough will be, the softer the parathas will be. Let the dough rest for at least 15-20 minutes. The resting of the parathas helps them roll out easily, which in turn makes it softer.

Step 2:

Rolling Properly : Roll the paratha evenly so that it cooks evenly. Sprinkle some flour so that it does not stick while rolling, but not too much so that the parathas become dry .

Step 3:

Cooking : Cook the parathas on medium-high heat. If the heat is low, they will become tough; if it is too high, then they will just burn outside without cooking from inside. For flaky parathas, smear ghee or oil on both sides while cooking and press lightly with spatula to cook evenly.

Step 4:

4. Stack them. :

Stack them between two kitchen towels or in a box so they remain soft. This helps to retain heat also. These tips will help you create a scrumptious, well-balanced "Baingan Bharta with Paratha"!

FAQs for "Baingan Bharta with Paratha recipe "

1. Can I roast the eggplant in the oven instead of over an open flame?

Yes, you can roast the eggplant in the oven. Roasting over open flames gives that particular smoky taste to the dish. Put the oven on at 200°C or 400°F and roast for about 20-30 minutes till the skin wrinkles and burns. Besides, roasting over an open flame gives that particular smoky flavor to the dish.

2. Can I use ghee instead of oil for cooking Baingan Bharta?

Yes, ghee will add a sort of rich, buttery taste to it. For many, it is better to use ghee as it has a deeper flavor, but oil works great if you are looking for a more watery version.

3. How do I make Baingan Bharta less smoky ?

Smokiness can be reduced by roasting the eggplant in the oven instead of on the cook stove. You can even peel the eggplant beforehand to reduce smoky flavor even further.

4. Can I make parathas without oil or ghee ?

Yes, you can dry-cook parathas on a tawa, but a little oil or ghee does soften and crisp them up a bit.

5. How do I keep leftover Baingan Bharta and Parathas ?

"Baingan Bharta" can be kept in an airtight container in the fridge for 2-3 days. Heat it in the pan before serving. "Parathas" can be stored in the refrigerator for 1-2 days. To warm them up, place it on a hot tawa or microwave it for 30 seconds. You can also freeze parathas for a month.

6. Do I have to make stuffed parathas to accompany Baingan Bharta?

Yes, stuffed parathas like aloo paratha or paneer paratha served with Baingan Bharta will surely fill you up as it tastes very delicious.

7. Do you think Baingan Bharta is spicy?

Baingan Bharta is not all that spicy. Baingan Bharta can be very spicy, based on the use of green chilies or chili powder. You can use less and avoid chilies completely to make it less spicy.

8. Can I add other vegetables in Baingan Bharta ?

Though the common usage of Baingan Bharta is eggplant. You can add other vegetables to it for better texture and taste, like peas, bell peppers, or mashed potatoes.

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Baingan bharta with paratha recipe

Information about "Baingan Bharta with Paratha recipe"

Baingan Bharta with Paratha is a popular North Indian dish, enjoyed in places such as Punjab. It is composed of two parts:

2. Paratha: This is a soft, flaky Indian flatbread prepared with whole wheat flour. Parathas are fried in oil or ghee. They're excellent with Bharta, offering a buttery taste that balances the hot and smoky Bharta.

Nutritional Information about "Baingan bharta with paratha recipe" :

Baingan Bharta:

It has low calorie intake and high fiber. It is rich in antioxidants- nasunin, helps protect the brain cells.

It's a good source of vitamins C, K, and B6, minerals such as potassium and manganese.

It has healthy fats from oil but low in fat overall.

Paratha :

It's a good source of carbohydrates for energy

If it is made with ghee, it contains healthy fats but more calories

Whole wheat paratha is high in fiber and is good for digestion

Flavor Profile :

Baingan Bharta is smoky, tangy, and spicy. It's a flavor of roasted eggplant, tomatoes, onions, and garlic.

Paratha is soft, a little crisp, and chewy. It is buttery as the taste has been taken from the oil or ghee used.

Cultural Significance:

This is one of the comfort foods in most Indian households, though it's rather more a staple in northern India. It is prepared during the winter season for its smoky flavor. Baingan Bharta also never fails to make a hit at family gatherings and festivals;

it comes along with fresh parathas hot from the oven for an indulgent meal.

Here's the approximate nutritional breakdown for "Baingan Bharta with Paratha recipe " (based on typical portion sizes) :

Total Nutritional Value (1 serving of Baingan Bharta + 1 Paratha) :

Health Benefits:

"B a i n g a n B h a r t a " is low in calories and rich in fiber, which helps digests, regulate weight, and much more. "Paratha" provides some calories, along with carbs and a few nutrients.

Adding whole wheat flour increases the fiber content that will help with digestion.

As a healthier option, you can use:

Lesser amounts of oil or ghee when making the Bharta and Paratha. Salt and spice minimization to reduce the sodium content.

Prep Time for " Baingan Bharta with Paratha recipe ":

1. Baingan Bharta :

2. Paratha :

Total Cooking Time:

It will take almost 40-50 minutes in total time for Baingan Bharta and Paratha with the number of parathas and multitasking efficiency.

Serving Size for Baingan Bharta with Paratha :

Baingan Bharta Recipe

Ingredients :

Steps :

1. Roasting the Eggplant :

2.Cooking the Bharta :

3. Serve :

Serve hot with fresh parathas or roti.

Paratha Recipe

Ingredients :

Preparation:

1. Preparation of Dough : Add together whole wheat flour and a pinch of salt in a mixing bowl. Gradually add in the water and knead till smooth and soft, into a dough. Cover, set aside for 15 minutes to 20 minutes and let the dough rest.

2. Rolling the Parathas : Divide the dough into small balls, of equal portions. .Dust the ball little flour and roll into a circle (about 6-7 inch diameter).

3. Cooking the Parathas : .Heat a tawa on medium heat. Place the rolled paratha in tawa and cook for about 30-40 seconds, until small bubbles appear.

Flipping the paratha, apply little oil or ghee to the cooked side.

Flip again, and put oil on the other side also. Slightly press with a spatula to cook evenly.

Cook until the both sides become golden brown and crispy.

4. Serve : Serve hot with Baingan Bharta or any other curry of your choice.

Here are some useful cooking Tips for making " Baingan Bharta with Paratha":

Baingan Bharta Tips :

2. Peeling the Eggplant : Place the roasted eggplant directly into a bowl and cover it with a lid, thereby the steam which sets while roasting loosens the charred skin and makes easier to peel off while roasting .

3. Texture : Mash the eggplant well, but do not over mash; there shouldn't be any huge chunks, but if you leave a few in, the dish will have a better texture.

5. Garnish : Fresh cilantro leaves and a drizzle of ghee before serving is a great addition

Tips for making Paratha

1. Soft Dough : Rub the dough till it is soft and you get a smooth dough. The softer the dough will be, the softer the parathas will be. Let the dough rest for at least 15-20 minutes. The resting of the parathas helps them roll out easily, which in turn makes it softer.

Step 2:

Rolling Properly : Roll the paratha evenly so that it cooks evenly. Sprinkle some flour so that it does not stick while rolling, but not too much so that the parathas become dry .

Step 3:

Cooking : Cook the parathas on medium-high heat. If the heat is low, they will become tough; if it is too high, then they will just burn outside without cooking from inside. For flaky parathas, smear ghee or oil on both sides while cooking and press lightly with spatula to cook evenly.

Step 4:

4. Stack them. :

Stack them between two kitchen towels or in a box so they remain soft. This helps to retain heat also. These tips will help you create a scrumptious, well-balanced "Baingan Bharta with Paratha"!

FAQs for "Baingan Bharta with Paratha recipe "

1. Can I roast the eggplant in the oven instead of over an open flame?

2. Can I use ghee instead of oil for cooking Baingan Bharta?

Yes, ghee will add a sort of rich, buttery taste to it. For many, it is better to use ghee as it has a deeper flavor, but oil works great if you are looking for a more watery version.

3. How do I make Baingan Bharta less smoky ?

Smokiness can be reduced by roasting the eggplant in the oven instead of on the cook stove. You can even peel the eggplant beforehand to reduce smoky flavor even further.

4. Can I make parathas without oil or ghee ?

Yes, you can dry-cook parathas on a tawa, but a little oil or ghee does soften and crisp them up a bit.

5. How do I keep leftover Baingan Bharta and Parathas ?

"Baingan Bharta" can be kept in an airtight container in the fridge for 2-3 days. Heat it in the pan before serving. "Parathas" can be stored in the refrigerator for 1-2 days. To warm them up, place it on a hot tawa or microwave it for 30 seconds. You can also freeze parathas for a month.

6. Do I have to make stuffed parathas to accompany Baingan Bharta?

Yes, stuffed parathas like aloo paratha or paneer paratha served with Baingan Bharta will surely fill you up as it tastes very delicious.

7. Do you think Baingan Bharta is spicy?

Baingan Bharta is not all that spicy. Baingan Bharta can be very spicy, based on the use of green chilies or chili powder. You can use less and avoid chilies completely to make it less spicy.

8. Can I add other vegetables in Baingan Bharta ?

Though the common usage of Baingan Bharta is eggplant. You can add other vegetables to it for better texture and taste, like peas, bell peppers, or mashed potatoes.

"B a i n g a n B h a r t a " is low in calories and rich in fiber, which helps digests, regulate weight, and much more.
"Paratha" provides some calories, along with carbs and a few nutrients.