Delicious Bathua Paratha Recipe (North Indian Flatbread)
35 minutes
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About Delicious Bathua Paratha Recipe (North Indian Flatbread)
Warm up your mornings with these delightful Bathua Parathas! This North Indian flatbread recipe features bathua (chenopodium album) leaves, a nutritious green bursting with earthy flavor. Perfect for a chilly day, these parathas are both comforting and wholesome, making them an ideal breakfast or brunch choice.The blend of whole wheat flour, aromatic spices like ajwain (carom seeds) and cumin, and the unique taste of bathua creates a truly unforgettable culinary experience. Each bite offers a satisfying textural contrast and a warming spice profile.Serve these flavorful parathas hot with a dollop of yogurt or your favorite pickle for a traditional North Indian breakfast that's sure to become a family favorite. This simple recipe is perfect for both beginner and experienced cooks.
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Recipe Time & More
Prep15 minutes
Cook20 minutes
Total35 minutes
Ingredients
For the Dough
- 1 cup Bathua Leaves boiled and finely chopped (also known as chenopodium album)
- 2 cup Whole Wheat Flour whole
- 1 tsp Carom Seed (carom seeds)
- 1/2 tsp Chili Powder red
- 1/2 tsp Cumin Seeds
- 1/4 tsp Asafoetida (hing)
- 1 1/2 tsp Salt or to taste
- 2 Chilies finely chopped, green
- 1 tsp Ginger-Garlic Paste
- 2-3 tbsp Water as needed for dough consistency
For Cooking
- 2-3 tbsp Ghee for cooking
Instructions
Prepare the Dough
- Mix together the boiled and chopped bathua leaves, whole wheat flour, ajwain, red chili powder, cumin seeds, asafoetida, salt, green chilies, and ginger-garlic paste. Gradually add water, mixing until a soft, pliable dough forms. Knead the dough for 5-7 minutes until smooth and elastic.
Shape and Cook the Parathas
- Divide the dough into small, equal-sized balls. Roll each ball into a thin, circular paratha using a rolling pin.
Cook on the Tawa
- Heat a lightly oiled tawa (griddle) over medium heat. Place a paratha on the hot tawa and cook for 1-2 minutes per side, or until lightly browned.
Apply Ghee and Finish Cooking
- Apply a small amount of ghee or oil to both sides of the paratha while it's cooking. Continue to cook until the paratha is cooked through and slightly crispy, turning as needed to ensure even browning.
Serve
- Serve the hot Bathua Parathas immediately with yogurt, pickle, or chutney of your choice.
Recipe Notes
Expert Tips for Perfect Bathua Parathas
- For the best flavor, use fresh, tender bathua leaves. If using frozen, ensure they are thoroughly thawed and drained before adding to the dough.
- Don't over-knead the dough, as this can result in tough parathas. Aim for a soft, pliable consistency.
- If the dough feels too dry, add a little more water, one teaspoon at a time, until it's the right consistency.
- Adjust the amount of spices to your liking. For a milder flavor, reduce the amount of red chili powder.
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Recipe Nutrition
Calories: 439kcalCarbohydrates: 61gProtein: 8gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 4.5gMonounsaturated Fat: 9gSodium: 1140mgFiber: 2g
Nausheen Sharief
Articles: 18
3 Comments
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Yum! This recipe is a must-try.
Absolutely scrumptious! Thanks for the recipe.
I’m eager to make this recipe!