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Bathua Paratha Recipe- Indian Flatbread
5 from 24 votes

Bathua Paratha Recipe- Indian Flatbread

The Bathua Paratha recipe uses boiled bathua leaves mixed into whole wheat flour along with spices like chili powder, ajwain, garam masala, and amchur powder to make a dough. The dough is rolled out and cooked slowly on a hot iron tawa with ghee for crispy, flavorful Indian flatbreads served with pickles and yogurt.

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

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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)
  4. 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.