bathua paratha

Bathua Paratha | How to make Bathua Paratha

What is Bathua Paratha?

It is a simple flat bread made using whole wheat flour and bathua i.e. Chenopodium album as wiki told me. However in the recipe I’ll be using its Hindi name, it is so much more convenient! It is slightly flavoured and can be served as bread with most of the North Indian gravies. Bathua is found in North Indian during the winters and is used in many ways, bathua paratha being one of them.

Let’s talk about the ingredients for Bathua Paratha Recipe

Bathua paratha can be prepared as a plain paratha or stuffed paratha. This is the plain bathua paratha recipe. Bathua hasn’t got a very strong flavour so I prefer to make its plain parathas to go with winter delicacies such as aloo matar, mushroom masala etc. Since it is serve with gravies it has been mildly flavoured with some roasted fennel seeds (saunf) and other basic spices.

Other paratha recipes on the blog are besan paratha, aloo paneer paratha etc.

How to make Bathua Paratha

1. Boil bathua leaves in ¼ cup water for 3-4 minutes or till leaves become soft.

bathua paratha

2. Discard the water and transfer boiled bathua leaves to grinder jar. Add 1 tsp roasted fennel seeds (saunf).

bathua paratha

3. Grind to a coarse paste, just 1 or 2 pulse of grinder.

bathua paratha

4. In a large plate or mixing bowl take 2 cups whole wheat flour (aata), salt to taste, 1/2 tsp red chilli powder, 1/8 tsp turmeric powder and ground bathua.

bathua paratha

5. Mix together and use water and knead soft dough.

bathua paratha

6. To roll paratha, take a portion of dough, make a round ball and roll it, slightly thick than the regular chapattis.

bathua paratha

7. To fry paratha, heat a pan or skillet. Put rolled paratha on in. Cook slightly from one side. Flip. Apply little oil. Cook. Flip. Cook till both the sides are properly cooked i.e. the paratha gets golden patches.

bathua paratha

8. Serve hot with aloo tamatar ki sabji or dal fry. Bon appétit.

bathua paratha

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Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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