Clean bathua leaves from the stems of bathua greens. Rinse the leaves very well. drain all the water. take the leaves in a pan. add water and mix.

Keep the pan on the stove top. cover it with a lid and cook the leaves on a low flame till the leaves have softened.
Switch off the flame when done and strain the leaves.

Take another bowl to knead the dough. Take whole wheat flour, ajwain seeds, cumin powder, a pinch of asafetida (hing) and salt as required.

Take bathua leaves add them to the flour. Add chopped green chilies and ½ tablespoon ghee mix well using hands and knead a dough.

Let the dough rest for 20 minutes. making bathua paratha now make medium sized balls from the dough. take a ball and dust it with some flour.

Roll to a 4-5 inches circle. spread some ghee or oil on the rolled circle and roll again in the shape you want your parantha to be.

Heat a tawa and place the paratha. cook on a medium to high flame.
flip when the paratha is slightly cooked. spread some ghee on the paratha.

Flip again and cook. spread ghee on this side too. flip a couple of times and cook till the parathas are evenly roasted.

Serve bathua paratha hot with any sabzi or curry.