It is a simple flat bread made using whole wheat flour and bathua i.e. Chenopodium album as wiki told me. However in the recipe I’ll be using its Hindi name, it is so much more convenient! It is slightly flavoured and can be served as bread with most of the North Indian gravies. Bathua is found in North Indian during the winters and is used in many ways, bathua paratha being one of them.
Bathua paratha can be prepared as a plain paratha or stuffed paratha. This is the plain bathua paratha recipe. Bathua hasn’t got a very strong flavour so I prefer to make its plain parathas to go with winter delicacies such as aloo matar, mushroom masala etc. Since it is serve with gravies it has been mildly flavoured with some roasted fennel seeds (saunf) and other basic spices.
Other paratha recipes on the blog are besan paratha, aloo paneer paratha etc.
1. Boil bathua leaves in ¼ cup water for 3-4 minutes or till leaves become soft.
2. Discard the water and transfer boiled bathua leaves to grinder jar. Add 1 tsp roasted fennel seeds (saunf).
3. Grind to a coarse paste, just 1 or 2 pulse of grinder.
4. In a large plate or mixing bowl take 2 cups whole wheat flour (aata), salt to taste, 1/2 tsp red chilli powder, 1/8 tsp turmeric powder and ground bathua.
5. Mix together and use water and knead soft dough.
6. To roll paratha, take a portion of dough, make a round ball and roll it, slightly thick than the regular chapattis.
7. To fry paratha, heat a pan or skillet. Put rolled paratha on in. Cook slightly from one side. Flip. Apply little oil. Cook. Flip. Cook till both the sides are properly cooked i.e. the paratha gets golden patches.
8. Serve hot with aloo tamatar ki sabji or dal fry. Bon appétit.
PREP TIME 10 minutes
COOK TIME 10 minutes
TOTAL TIME 20 minutes
1. Boil bathua leaves in ¼ cup water for 3-4 minutes or till leaves become soft.
2. Discard the water and transfer to grinder jar. Add 1 tsp roasted fennel seeds (saunf).
3. Grind to a coarser paste, just 1 or 2 pulse.
4. In a large plate or mixing bowl take 2 cups whole wheat flour (aata), salt to taste, 1/2 tsp red chilli powder, 1/8 tsp turmeric powder and ground bathua.
5. Mix together and use water and knead soft dough.
6. To roll paratha, take a portion of dough, make a round ball and roll it, slightly thick than the regular chapattis.
7. To fry paratha, heat a pan or skillet. Put rolled paratha on in. Cook slightly from one side. Flip. Apply little oil. Cook. Flip. Cook till both the sides are properly cooked i.e. the paratha gets golden patches.
8. Serve hot with aloo tamatar or dal fry. Bon appétit.
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