Healthy & Flavorful Bathua Paratha (Indian Flatbread with Chenopodium)
30 minutes
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About Healthy & Flavorful Bathua Paratha (Indian Flatbread with Chenopodium)
Transport your taste buds to India with these vibrantly green and healthy Bathua Paratha. These flavorful flatbreads offer a delicious way to enjoy the earthy goodness of bathua (chenopodium leaves), delivering a wholesome and satisfying meal.The combination of whole wheat flour and semolina creates a delightful texture, while a touch of garlic, green chilies, and aromatic spices adds a depth of flavor that will tantalize your senses. Easy to make and incredibly versatile, these parathas are perfect for breakfast, lunch, or dinner.Savor them hot off the griddle with a dollop of your favorite chutney, a swirl of creamy yogurt, or a tangy pickle for a truly authentic Indian experience.
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Recipe Time & More
Prep10 minutes
Cook20 minutes
Total30 minutes
Ingredients
For the Dough
- 150 gm Bathua Leaves chenopodium, finely chopped
- 2 cup Whole Wheat Flour whole
- 2 tbsp Semolina suji
- 1 1/2 tsp Salt or to taste
- 1 tbsp Garlic finely chopped
- 1 tbsp Chilies finely chopped, green
- 1 tsp Chili Powder or to taste, red
- 1 tbsp Mango Powder amchur, dry
- Water as needed
For Cooking & Serving
- Ghee Or Oil as needed, for cooking
- Pickle as needed, for serving
- Yogurt Or Curd as needed, for serving
Instructions
- Thoroughly clean and rinse the bathua leaves. Drain them completely and finely chop.
- In a large bowl, combine the whole wheat flour, semolina, and salt.
- Add the chopped bathua leaves, red chili powder, green chilies, garlic, and dry mango powder to the dry ingredients.
- Gradually add water while mixing the ingredients to form a soft, pliable dough. Knead the dough for a few minutes until smooth. This develops the gluten and results in softer parathas.
- Divide the dough into medium-sized balls.
- On a lightly floured surface, roll each dough ball into a thin, circular paratha, about 6-7 inches in diameter.
- Heat a griddle or flat pan over medium heat.
- Place a rolled paratha on the hot griddle. Cook for about a minute, or until light golden spots appear.
- Flip the paratha and spread a small amount of ghee or oil on the cooked side. Flip again and spread ghee or oil on the other side. This adds flavor and helps the paratha cook evenly.
- Press the edges of the paratha with a spatula to ensure they cook thoroughly and puff up slightly.
- Remove the paratha from the griddle when golden brown and cooked through. Serve hot with yogurt or curd and your favorite pickle.
Recipe Notes
Good To Know
- If bathua is not available, you can substitute it with other leafy greens like spinach or amaranth for a similar earthy flavor, but reduce the amount slightly as these greens release more moisture.
- For extra softness, knead the dough with a mix of plain yogurt and water instead of just water; this also adds a pleasant tang that complements the bathua.
- To add a crunchy texture, sprinkle a few sesame seeds on top of the rolled paratha before placing it on the hot griddle and gently press them in with a rolling pin.
- You can add chopped garlic greens instead of garlic cloves.
Expert Tips
- For a richer flavor, consider adding a tablespoon of ghee or clarified butter to the dough while kneading.
- Don't overcook the parathas; cook until they have light brown spots and are cooked through.
- Serve hot with a dollop of yogurt or your favorite chutney.
Storage Instructions
- Leftover parathas can be cooled completely, stacked with parchment between each, and frozen in an airtight container for up to a month; simply reheat on a hot tawa or skillet directly from frozen.
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Recipe Nutrition
Calories: 349kcalCarbohydrates: 49gProtein: 7gFat: 13gPolyunsaturated Fat: 3.9gMonounsaturated Fat: 7.8gSodium: 855mgFiber: 2g
Hem Lata Srivastava
Articles: 200
5 Comments
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Looks so mouthwatering! Thanks for sharing.
This looks perfect! Thanks for posting.
This is so inspiring! Can’t wait to cook it.
Looks so delectable! Thanks for posting.
My mouth got watered as we do not find bathua in hyderabad