Bathua Laccha Paratha

Name: Bathua Laccha Paratha
Total time: 2400 s
Yield: 3-4 ppl
Cuisine: Indian
Ingredients: 200 gms bathua; 2 1/2 cups atta/ wheat flour; 1 tsp salt; as needed water to knead the dough; 1 cup Ghee/oil to make the parathas; as needed Pickle/ curd/ salad for serving (optional)

Swati @swati_17

Chandigarh/ Gurgaon, India

#winter21

Bathua or Fat hen leaves is a very flavorful green leafy vegetable available in Northen India during winters. Its very versatile and lot of things can be made using it. It is used in currys, vegetables, puris, rotis, parathas and even raita.
Used in many ways; today I decided to make Lachcha Parathas out of them. Just boil the bathua leaves, mash them and add them to the flour while making the dough.

#winter21

Swati @swati_17

Chandigarh/ Gurgaon, India

Saved

Ingredients

30-40 minutes

3-4 ppl

200 gmsbathua
2 1/2 cupsatta/ wheat flour
1 tspsalt
as neededwater to knead the dough
1 cupGhee/oil to make the parathas
as neededPickle/ curd/ salad for serving (optional)

Saved

Steps

30-40 minutes

1

Clean and then Wash the Bathua Leaves with plenty of water. Add them to a pressure cooker and cook for 4-5 whistles. let the pressure drop itself. Once cold, squeeze out all the excess water and mash using a karchi or a masher. You can similarly boil lots of bathua and store it in the freezer for later use.
2

In a big mixing bowl take some atta and salt. Mix it. Now add 3-4 tbsp of bathua paste. Using some water make a soft pliable dough. Keep it covered for 10-15 minutes.
3

Heat a tawa. Pinch out a small portion of the dough and using some dry flour roll it out.
4

Now spread some melted ghee and sprinkle some dry flour on the rolled out chapati.
5

Now make folds in it as if making a paper fan. Collect together like a strip. Now carefully make a coil of this strip and tuck the ends beneath the coil. Using some more dry flour roll out this coil very lightly.
6

Place the rolled out paratha on hot tawa and cook using ghee/oil. Cook on both sides till brown and crisp. Serve hot with pickle, salad or curd. I made it with some paneer bhurji.

Saved

Cooksnaps

Saved

Swati @swati_17

on January 29, 2021 06:29

Chandigarh/ Gurgaon, India

Hi, I am Swati.Food has always been my eternal love.I had always been a foodie. So much so that one of my aunts used to say it’s a pleasure to serve you. I also started cooking at a very young age in my mother’s kitchen.As I grew, my love for food grew with me. However, I did not even realize when this passion of mine became comfortable in some corner of my heart and the race towards economic and social goals took over my entire time.I am a Human Resource executive in the Education Industry by profession.Now, after years of juggling between my work and my passion, I finally decided to take my passion to another level.Here will share with you my recipes some tradition and some noval.My blog/website: ediblelovebyswati.comInstagram: ediblelovebyswatiFacebook: ediblelovebyswati