Bathua Parathas
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Bathua leaves are also known as chenapodium album. This is mainly consumed in North India.
As it is warm it is available in winter season only
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Ingredients
- 1 cup boiled bathua leaves
- 2 cup wheat flour
- 1/2 tspn carom seeds
- 1/2 tspn red chilli powder
- 1/2 tspn cumin seeds
- Pinch of asafoetida
- Salt
- 2 green chillies chopped
- 1 tspn ginger garlic paste
- 1 tspn oil
- Ghee for roasting
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Instructions
- Mix all the ingredients except ghee snd knead it into soft dough
- Make small balls of the dough and roll it in circles .
- Heat the tawa and place the paratha on it
- Cook paratha on both sides.
- Apply ghee on both the sides and cook the parathas till it is finely roasted
- Serve parathas with mirchi ka achar
Notes
Knead the dough properly . It should be soft . Remove the stems of bathua before boiling.
Wash bathua 3-4 times
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