Bathua Paratha Recipe- Indian Flatbread

Name: Bathua Paratha Recipe- Indian Flatbread
Prep time: 15 min
Cook time: 20 min
Total time: 50 min
Yield: 8 parathas
Ingredients: 200 gm bathua leaves; 1.75 cup wheat flour; 2 small green chillies; 1 teaspoon red chilli powder; ½ tsp Ajwain (carom seeds); 1 teaspoon Garm Masala; 1 teaspoon amchur powder (dry mango powder); 2 teaspoon desi ghee; 2 tbsp. desi ghee; ½ cup water; salt as per taste

User Reviews

5.0

24 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Additional Time
15 mins
Total Time
50 mins
Servings
8 parathas
Calories
188 kcal
Course
Breakfast
Cuisine
Indian

Bathua Paratha Recipe- Indian Flatbread

Iris Warren

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Bathua Paratha is one of the most popular parathas (flat-breads) of Indian cuisine. I believe we all wait for winters to show as we get amazing choices of greens to include in our daily meals.

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Ingredients

Servings

200 gm bathua leaves sorted leaves would weigh less
1.75 cup wheat flour
2 small green chillies
1 teaspoon red chilli powder
½ tsp Ajwain (carom seeds)
1 teaspoon Garm Masala
1 teaspoon amchur powder (dry mango powder) can use 2 teaspoon lemon juice
2 teaspoon desi ghee while kneading flour
2 tbsp. desi ghee for making tawa parathas
½ cup water can adjust
salt as per taste

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Instructions

Sort Bathua leaves. Wash them thoroughly and boil them in water in an open pan. Make sure to soak leaves in water. It takes around 10 min for leaves to soften up and change to a dark green color.
Sieve the boiled leaves and let it cool off. Take a large parath (steel broad pan). Add wheat flour, boiled leaves, green chillies, red chilli, salt, ajwain and knead a slight stiff dough.
Let dough rest for 15 min. Then take a small ball and make a flat bread (chapati) on rolling pin after dusting some flour. Place it on hot iron tawa and let it cook on simmer. It takes around 2-3 min to cook from one side.Flip and cook from other side. Apply desi ghee when flipped and if you wish to make a chapati instead of paratha (avoid ghee at this step)
The crispy and spicy bathua paratha are ready. Serve with your favourite achar and curd.

Notes

Make sure to cool off the boiled bathua leaves before adding them to wheat flour for kneading or else the dough would not be enough tight.
Since the leafy veggies leave water, the dough should be made a bit tight and little water gradually or else dough would not be easy to roll.
Make sure the Tawa is hot before placing rolled bathua paratha on it. Simmer the flame and cook on slow flame for a crispy paratha.
Iron tawa is the best. Its a myth that paratha would stick to it. You need to cook on slow or medium flame and not High flame for best results.