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Bathua Paratha Recipe (Flatbread With Chenopodium Leaves)

Rajan writes to share his knowledge of health, yoga, pranayama, alternative therapies, natural remedies, food recipes, and more.

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What Is Bathua Paratha?

Bathua, also known as Chenopodium album, lamb's quarters, or white goosefoot, is a very healthy, leafy vegetable that is only available in the winter season. You can use it to prepare these healthy and delicious parathas (pan-fried Indian flatbread), which everyone will relish.

You can serve them with some sweet lemon pickle and plain yogurt for a truly Indian dining experience. They make for a filling and nutritious breakfast or meal.

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Cook Time

Prep timeCook timeReady inYields

10 min

20 min

30 min

Makes 5 parathas

Ingredients

  • Oil, as needed
  • 200 grams bathua leaves, washed and chopped small
  • 1 1/2 cups atta (whole wheat flour)
  • 1 teaspoon garlic paste
  • 1 teaspoon ginger paste
  • 2 green chillies, finely chopped
  • 1/2 teaspoon red chilli powder
  • 1 teaspoon jeera (cumin seed) powder, roasted
  • 1 teaspoon salt
  • 1 teaspoon coriander powder
  • 1/2 teaspoon garam masala

Instructions

  1. In a large kneading dish, add the atta, chopped bathua, and all the spices. Mix well.
  2. Adding water little by little, knead into a dough then add a teaspoon of oil. Knead for a minute to form a smooth and soft dough. Cover and let it rest for 10 minutes.
  3. Heat a tawa (wok) on medium heat. While it heats up, roll out the paratha.
  4. Divide dough into 5 portions. Dip your hands in dry flour, take a portion, and roll it into a ball. Flatten it to make a peda, dunk in dry flour, and then roll it out with a rolling pin into a 5- to 6-inch round medium-thick disc, or paratha.
  5. When the tawa is hot, place a paratha on the tawa. After 30 seconds, flip it over. Cook the other side for 1 minute. Flip it over again.
  6. Spread a little oil over the paratha, flip it over, and spread a little oil on the other side, as well.
  7. Keep flipping the paratha at regular intervals, and also press any undercooked areas with the flipper as it cooks, until it is well-roasted with brown spots on both sides. Transfer to a plate and prepare the rest of the parathas similarly.
  8. Serve the parathas with plain dahi (yogurt) and some sweet lemon pickle.

Bathua Paratha Recipe (Indian Flatbread With Chenopodium Leaves)

© 2019 Rajan Singh Jolly

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