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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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Makes 5 parathas
- 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
- In a large kneading dish, add the atta, chopped bathua, and all the spices. Mix well.
- 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.
- Heat a tawa (wok) on medium heat. While it heats up, roll out the paratha.
- 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.
- 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.
- Spread a little oil over the paratha, flip it over, and spread a little oil on the other side, as well.
- 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.
- Serve the parathas with plain dahi (yogurt) and some sweet lemon pickle.
Bathua Paratha Recipe (Indian Flatbread With Chenopodium Leaves)
© 2019 Rajan Singh Jolly