Nutritious Bathua Paratha: A Flavorful Indian Flatbread
40 minutes
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About Nutritious Bathua Paratha: A Flavorful Indian Flatbread
Transport your taste buds to India with these incredibly flavorful and nutritious Bathua Parathas. Imagine the earthy aroma of chenopodium greens mingling with a spiced potato filling, punctuated by the warmth of green chilies and fragrant ajwain.These wholesome flatbreads offer a unique taste and satisfying texture, making them a delightful breakfast or brunch option. Enjoy them hot off the griddle for the ultimate experience.Pair your Bathua Paratha with a dollop of cooling yogurt or a smear of rich white butter for a truly unforgettable culinary adventure.
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See the 30-Day PlanRecipe Time & More
Prep5 minutes
Cook35 minutes
Total40 minutes
Ingredients
Bathua and Potato Filling
Other Ingredients
- Oil for cooking
- Whole Wheat Flour for dough, whole
- Water for dough
Instructions
- Boil the bathua until tender. This helps to reduce its slightly bitter taste.
- Squeeze out all excess water from the boiled bathua. This prevents the paratha filling from becoming soggy.
- In a bowl, mash the boiled potatoes until smooth.
- Add the squeezed bathua, chopped green chilies, chopped onion (if using), ajwain seeds, and salt to the mashed potatoes. Mix well to combine.
- Divide the mixture into small, equal-sized balls.
- Roll out each ball into a thin circle using a rolling pin.
- Place a portion of the bathua-potato mixture in the center of the rolled-out dough.
- Fold the dough over the filling to create a semi-circle or a triangle, sealing the edges tightly.
- Heat a flat griddle or tawa over medium heat. Add a little oil to the hot surface.
- Cook the paratha for a few minutes per side, until golden brown spots appear and the paratha is cooked through. Use a little more oil as needed.
- Serve the hot Bathua Paratha with curd or white butter.
Recipe Notes
Good To Know
- If bathua is unavailable, you can substitute with spinach or amaranth leaves, but blanch and squeeze out extra moisture before mixing with the potato to prevent a soggy filling.
- For an extra burst of flavor, add a pinch of dry mango powder (amchur) or a squeeze of lemon juice to the filling for a tangy twist.
- To keep the prathas soft for longer (especially if packing for lunch), brush them lightly with ghee as soon as they come off the pan and wrap in a clean cloth.
- Try adding a handful of crumbled paneer to the filling for extra protein and a richer texture.
Expert Tips
- Don't overwork the dough, as this can make the prathas tough. Mix until just combined.
- For even cooking, ensure the tawa or griddle is preheated to medium heat.
- Use a generous amount of ghee or oil while cooking for a crispy and flavorful pratha.
Storage Instructions
- Store leftover prathas in an airtight container at room temperature for up to 2 days. Reheat on a dry skillet or in the microwave.
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Recipe Nutrition
Calories: 280kcalCarbohydrates: 13gProtein: 2gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 6.3gMonounsaturated Fat: 12.6gSodium: 1710mgFiber: 2gSugar: 2g
Santosh Bangar
Articles: 23
4 Comments
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This looks perfect! Thanks for posting.
I’m loving this recipe already!
This looks so appealing! Thanks for sharing.
Looks so incredible! Thank you for sharing.