One leaf and so many uses! I love Bathua! Add it to Sarson ka Saag or make Bathua Raita or Bathua Parantha!
While Bathua is famous for its addition in Sarson ka Saag in Punjab, I love making Bathua Parantha for a quick and healthy meal!
Bathua (Hindi) is almost a weedy green leafy plant found in abundance during winter. It is known as lamb’s quarter or pigweed or goosefoot in English, primarily because of its shape. It is also known as Cheel Bhaji in Gujarat, Kaduoma in Kannada, Chandan betu in Bengali, Pappukura in Telugu and Paruppukkirai in Tamil.
I love Bathua and there so are many things one can do with bathua. Here is a list of things I could think of to use Bathua in our daily cooking!
#1: One of the most common use of Bathua is using it in the making of 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 (Quintessential Punjabi winter dish – Sarsoon ka saag is served along with makki ki roti) here
#4. 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
#5. Use it alone in dals or along with other greens like spinach, methi and amaranth.
#6. Make pesto from it. Yes bathua pesto is actually all kind of awesome but remember to use tender baby bathua leaves. Use this recipe and replace half of spinach with bathua.
#7. And then like a true Punjabi or Punjabi’s friend make Bathua paranthas with it. Stuffed or kneaded. I love the kneaded ones since they are quick to make and still yummy.
- 1 cup whole wheat flour
- 1/4 cup curd
- water Warm as needed
- to taste salt
- 1 tsp ghee
- 1/2 tsp Ajwain seeds
- 1 cup chopped bathua saag
- 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
- 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.
- Divide the atta in 6 balls and roll paranthas out of them. Fry both sides on a hot tawa.
- Enjoy with pickle, curd, chutney and chai