Bathua Paratha | Chenopodium Leaf Paratha | Winter Green Paratha | Healthy Bathua Flatbread
Bathua paratha is a nutritious Indian flatbread made with fresh chenopodium leaves, a winter supergreen known for its iron, calcium and antioxidant content. Soft, flavourful and aromatic, these parathas are a wholesome way to include seasonal greens in your daily meals. Perfect with curd or pickles, bathua paratha is both nourishing and comforting.
Preparation Time
15 minutes
Soaking Time
Nil
Cooking Time
15 minutes
Makes
2
INGREDIENTS
- ½ Cup wheat flour
- Salt to taste
- Water to knead the dough
- 1 cup Chopped Bathua leaves
- 2 tbsp finely chopped onions
- 2 tbsp chopped coriander
- ¼ tsp cumin seeds
- ½ tsp turmeric powder
- ½ tsp coriander powder
- ¼ tsp garam masala
- ¼ tsp Red chilli powder
- ½ tsp Sesame seeds
- ¼ tsp grated garlic
- Pinch of hing
- Pinch of sugar
- Salt to taste
- 1 tsp oil
- Oil for making the paratha
For the filling
METHOD
- In a pan heat oil and sauté jeera, hing, garlic.
- Mix in onions, salt to taste and all the spices.
- Add in chopped bathua, sugar, sesame seeds. Cook for 2 minutes
- Once cooked, transfer to a bowl and let it cool down.
- Mix together all the ingredients and knead a soft dough.
- Rest the dough for 10-15 minutes.
- Divide the dough into 2 parts and roll out flat.
- Add a spoonful of the filling in each roti in the centre and roll it well to seal the paratha.
- Flatten it and roll out thin parathas.
- On a non stick pan roast the parathas with oil unti cooked.
- Serve hot with curd, aachar or raita.
