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.
Servings Prep Time
6helping 10minutes
Cook Time
10minutes
Servings Prep Time
6helping 10minutes
Cook Time
10minutes
Ingredients
Instructions
  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
Recipe 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