Bathua Parantha 

Bathua Parantha

Bathua (Hindi) is almost a weedy green leafy plant found in abundance during winter. Known as lamb's quarter or pigweed or goosefoot in English, primarily because of its shape. It is also known as Cheel Bhaji in gujurat areas, Kaduoma in Kannada, Chandan betu in Bengali, Pappukura in Telugu, Paruppukkirai in Tamil.

I love Bathua and one of the most common use of Bathua is in making Sarsoon ka Saag, my granny used to say that it's criminal to make Sarsoon ka saag without bathua added to it.

Note : Recipe of Sarsoon ka saag here

However there are many more things one can do with bathua and my top most favorite things are

  1. Make Bathua Raita. Delightful with parantha or pulao. This is one of my favorite winter raitas.

Recipe here :

  1. Use tender leaves in salads. Small baby bathua leaves add great flavour and texture to your salad.
  2. Make pies and puffs. Bathua makes for a pleasantly surprisingly addition to the tarts and pies. Think of the spinach pies and now try replacing Spinach with Bathua for an even more flavourful dish
  3. Use it alone or along with other greens like spinach, methi, amaranth in dals.
  4. Make pesto from it. Yes bathua pesto is actually all kind of awesome but remember to use tender baby bathua leaves. Use the below recipe and replace half of spinach with bathua

And then like a true Punjabi or Punjabi's friend make paranthas with it. Stuffed or kneaded. I love the kneaded ones since they are quick to make and still yummy

Bathua Parantha
Bathua ParanthaBathua (Hindi) is almost a weedy green leafy plant found in abundance during winter. Known as lamb's quarter or pigweed or goosefoot in English, primarily because of its shape. It is also known as Cheel Bhaji in gujurat areas, Kaduoma in Kannada, Chandan betu in Bengali, Pappukura in Telugu, Paruppu...

Summary

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  • Coursemain course
  • Cuisineindian
  • Yield6 helpings 6 helping
  • Cooking Time10 minutesPT0H10M
  • Preparation Time10 minutesPT0H10M
  • Total Time20 minutesPT0H20M

Ingredients

Bathua
100 grams
Whole Wheat flour
1 cup
Curd
1/4 cup
Warm water as needed
Salt
to taste
Ghee
1 tsp
Ajwain seeds
1/2 tsp
Oil for frying

Steps

  1. Wash, clean and roughly chop bathua leaves in running water 2-3 times. Puree the bathua leaves or if you don't like the rawish flavour, quickly blanch them in boiling water for 2-3 minutes. Transfer to cold water before pureeing
  2. Add atta, salt, ajwain, bathua puree and start kneading the atta. Add a little warm water if required. In the end add the melted ghee and knead for 1 minute. Cover with damp cloth and set aside for 15-20 minutes to rest.
  3. Divide the atta in 6 balls and roll paranthas out of them. Fry both sides on a hot tawa.
  4. Enjoy with pickle, curd, chutney and chai

Have this yummy and healthy paranthas with chai and gajar gobhi ka achar as a perfect weekend brunch or pack them in lunch box for kids

Bathua Parantha

Recipe for Gajar Gobhi ka pickle here

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