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eggplant paratha/ baingan bharta paratha
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Servings: 8


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Step 1

Peel and cut brinjal into cubes. Add ¼ cup of water and cook them in pressure cooker to one whistle.

Step 2

Heat oil in a pan. Add cumin and let them splutter.

Step 3

Add chopped onion, ginger and garlic. Saute till onion are sightly browned.

Step 4

Add chopped tomatoes and green chillies. Cook till tomatoes get mushy.

Step 5

Add red chilli powder, coriander powder and salt. Cook for a minute.

Step 6

Add peas and steamed brinjal. Mash brinjal with potato masher. Cook till whole of the water evaporates. Take off the flame and allow it to cool.

Step 7

Take wheat flour in a bowl. Add salt and knead a smooth dough by using water. Add 1 tsp oil and knead again for 1-2 minutes. Keep aside for 10-15 minutes.

Step 8

Divide the dough into 16 parts and make small balls. Roll out balls to make chapatis. Take one chatpati. Put some filling over it and spread it. Place another chapati over it. Fold the edges to seal it. Roll it again.

Step 9

Transfer to a hot griddle and shallow fry till the paratha turns golden brown and crisp.

Step 10

Serve hot with plain curd or onion raita.