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 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
- 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.