Bathua Paratha Recipe- Indian Flatbread
User Reviews
5
Bathua Paratha Recipe- Indian Flatbread
Description
Bathua Paratha Recipe describes preparing Indian flatbreads by incorporating boiled and cooled bathua leaves into wheat flour dough along with finely chopped green chilies and an array of spices including red chili powder, carom seeds (ajwain), garam masala, and amchur powder. The boiled leaves soften and darken, contributing an herbaceous flavor and moisture.
The dough is kneaded into a slightly stiff consistency, resting briefly before being rolled out into flatbreads. Cooking on a hot iron tawa over low heat, the parathas are cooked evenly on both sides while applying desi ghee for a crispy, rich finish. This slow cooking prevents sticking and develops a golden-brown crust with a tender interior.
These parathas are typically served with Indian pickles (achar) and curd (yogurt), balancing the spices and richness of the bread. The flavor combines herbaceous bathua with warm spices and a slight heat from green chilies.
Ensuring the dough is properly rested and the tawa is at the right temperature are crucial for creating flatbreads that cook thoroughly without tearing or sticking.
Ingredients
- 200 gm bathua leaves sorted leaves would weigh less
- 1.75 cup wheat flour
- 2 small green chili
- 1 teaspoon red chili powder
- ½ tsp carom seeds ajwain
- 1 teaspoon garam masala
- 1 teaspoon amchur powder can use 2 teaspoon lemon juice, dry mango powder
- 2 teaspoon ghee while kneading flour, desi variety
- 2 tbsp. ghee for making tawa parathas, desi variety
- ½ cup water can adjust
- salt as per taste
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
- Cool the boiled bathua leaves completely before mixing into the wheat flour to prevent dough from becoming too soft.
- Make the dough slightly stiff and gradually add water to ease rolling as bathua leaves release moisture.
- Use a hot iron tawa and cook parathas on low to medium flame for a crispy texture without sticking.
- Applying desi ghee while cooking adds flavor and helps achieve a golden crust.
User Reviews
Overall Rating
5
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