1teaspoonRed chili powder/ Lal mirch powder or to taste
1tbspDry mango powder/Amchoor powder
Ghee or oil
For serving- curdpickle
Instructions
Clean and rinse the bathua leaves well, drain completely. then chop the leaves finely.
In a bowl mix whole wheat flour, semolina and salt.
Add chopped bathua leaves, red chili powder, green chili, mango powder and garlic.
Now pour some water and knead to a soft dough.
Divide the dough into medium size balls, roll the dough into medium size rounds.
Place the paratha on a hot griddle, when the paratha turn light golden then flip the paratha apply ghee, flip again and apply ghee on this side too.
Press the pataha edges with a spatula so that they get cooked both sides.
Serve hot with curd and home made pickle.
Notes
we can add chopped garlic green instead of garlic cloves.