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by Monika

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Bathua Parantha

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 Parantha

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

 

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

Recipe here! 

 

#3. Use tender leaves in salads. Small baby bathua leaves add great flavour and texture to your salad.

#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.

 

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 one can make many things out of it. This post lists it uses and a recipe for Bathua Paranthas.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Main Course
Cuisine Indian
Servings 6 helping

Ingredients
  

  • 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

Instructions
 

  • 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

Notes

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!
 
 
Recipe for Gajar Gobhi ka pickle here
 
Winter specialĀ Gajar Gobhi Shalgam ka achar made in two ways. One the sharp and pungent with mustard and the one which balances the pungency with slight sweetness of jaggery!
 
Tried this recipe?Let us know how it was!

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Comments

  1. Noodlehead says

    February 9, 2016 at 2:21 pm

    Now I want to have some bathua. I don’t think I’ve ever see or heard of this before! Paratha looks amazing, makes me want a take a bite out of the laptop šŸ˜€

    Reply
  2. sinamontales says

    February 9, 2016 at 5:54 pm

    I am getting at the green leafy vegetable guy. Ask him for the kannada name noodle?

    Reply

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About the Author

Monika is an ex-IT person turned into a food blogger, consultant, home baker and an amateur food photographer. She loves music, writing, food, and travel, but not necessarily in that order ;)

Sin-A-Mon Tales is a canvas for her food memories. Apart from Sin -A- Mon Tales, Monika also writes for many online websites and publications. She's an avid reader and can always be found with a book in her bag, which mostly is as bright as her. She's an obsessive traveler and is always looking for the next food story. Read More…

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