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Stuffed Bathua Parantha | Lamb quarter stuffed flatbread

Stuffed Bathua Parantha or Lamb quarter stuffed flatbread is a popular winter breakfast of Punjab made with highly nutritious winter greens called Bathua
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course breads, Breakfast, brunch, Main Dish
Cuisine Indian, punjabi
Servings 10 pieces


For the dough

  • 3 cups whole wheat flour
  • 1 cup warm water

For the filling

  • 2 cups chopped bathua saag lamb quarter leaves
  • 1 small onion chopped
  • 1 tsp oil
  • 2 green chilli chopped
  • to taste salt
  • pinch turmeric
  • 1 tsp amchoor (dry mango powder)
  • 1 tsp cumin powder
  • Oil/Ghee for frying


  • Mix whole wheat flour and water together, knead to make a soft dough. A well kneaded soft dough leads to softer paranthas. Keep aside covered with a wet muslin cloth till you prepare the stuffing.
  • In a heavy bottom pan or kadhai, heat oil. When hot add onions and green chillies. Sauté till onions are translucent and cooked.
  • Add all the dry spices and bathua leaves and sauté till the leaves are cooked and the mixture relatively dry. Set aside for cooling.
  • Distribute the dough in 10 balls and roll each ball a little, spread a little ghee/oil on it and place 2-3 tbsp of filling in the middle (more filling the better though if you are novice start with less and increase slowly), cover from all sides and roll the parantha to 1/2 inch thickness.
  • Repeat for the rest of the paranthas.
  • Heat a tawa or a griddle and cook each side of the parantha till golden brown, add 1/4 tsp of ghee/oil on both sides.
  • Serve hot with curd and pickle


If you are finding the stuffing too wet and it it tough to roll the paranthas. Add a mashed potato or aloo mash to the leaves.
You can also make two thin roti's, spread the stuffing on top and cover with the second roti and seal the ends. Then fry as usual.
Tried this recipe?Let us know how it was!