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–+ servings

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.
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Main Course
Cuisine Indian
Servings 6 helping


  • 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


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
Tried this recipe?Let us know how it was!