BATHUA PARATHA

Bathua, also known as Cheel ni Bhaji, Lamb’s Quarter, or Wild Spinach, is an ancient, fast-growing plant with multiple health benefits. This plant is majorly cultivated and consumed in North India, Nepal, and Pakistan.

Bathua is a water-rich leafy vegetable with high protein content and an abundance of vitamins and minerals.

Bathua Paratha is a hearty Indian breakfast, rich in the earthy flavor of bathua, prepared crisp in ghee. It is one of the most popular winter parathas.

Preparation time: 10 minutes
Cooking time: 20 minutes
Serves: 4 persons

Ingredients:

• 2 cups wheat flour
• 1 tbsp oil
• 2 cups chopped bathua leaves
• 5 cloves garlic
• 1 green chili
• Salt to taste
• Ghee for cooking paratha

Method:

1. Wash bathua leaves properly in enough water. Chop and blanch in boiling water. Once done, strain excess water and let it cool.
2. Then, grind it into a smooth puree with garlic and green chili.
3. Add oil and salt to the wheat flour and mix well. Then, knead a medium dough using the puree.
4. Divide the dough into equal portions.
5. Roll each portion into a ball and flatten slightly.
6. Place a portion of the bathua mixture in the center and fold the dough.
7. Roll the paratha using a rolling pin.
8. Cook the paratha in ghee until crispy and golden brown.
9. Serve hot.