Bathua Ka Paratha | Bathua Ke Parathe

Bathua ka paratha is a commonly consumed flatbread of northern parts in India during winters. Bathua is a common Hindi name but this leafy vegetable is also known as Chenopodium album, goosefoot, Melde, fat-hen. Winter season is full of green leafy vegetables which has lots of benefits and bathua is one of them; loaded with fiber, and abundance of minerals. Bathua ka Paratha is more like palak paratha; easy to make yet relishing.

Bathua Ka Paratha

Bathua ka Paratha Ingredients-

  • For dough –
    • Bathua (white goosefoot/fat hen/Melde/chenopodium album)-1 bowl (properly washed)
    • Wheat flour -1.5 cup
    • Salt -as per taste
    • Ginger crushed -1tsp
    • Carom seeds (ajwain)-1 tsp
    • Oil -2tbsp
    • Turmeric (Haldi powder) -1tsp
    • Anardana powder -1tsp
    • Water -1cup (for kneading)
  • Masala Paste –
    • Kashmiri red chili powder -1tbsp
    • Hing -1tsp
    • Ghee-1tbsp

Method-

  • Remove all the stem from bathua leaves. Rinse the leaves properly and drain all the water.
  • Chop the leaves finely.
  • In a bowl add all the ingredients (used for dough preparation) and mix well. Gradually add water and make a hard dough. Let it sit for 10 minutes. The dough will become soft as the leaves will become moist.
  • Make the masala paste by mixing ghee, hing, and red chili powder.
  • Make a small-medium ball from the dough and dust it with some flour. Roll to a 4-5-inch circle, spread the masala paste, make a fold and bring in the center. Spread the masala again and make another fold overlapping the first fold. Triangle shape is ready.
  • Sprinkle some flour on the folded dough and roll it to a triangle paratha.
  • Heat Tawa or griddle and place the paratha. Cook on medium flame.
  • Flip when paratha is ½ cooked. Spread some oil/ghee on the paratha and flip again. Spread some ghee/oil on this side also.
  • Flip and cook the paratha evenly from both sides.
  • Serve hot with Curd, chutney or pickle of your choice.

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