Wash and boil bathua leaves for five minutes. Take out and put it in ice cold water,.to retain its green colour. Cool down to room temperature.

Take bathua in a mixture jar with ginger, garlic and chillies and grind it to coarse paste. Do not add water.

Mix the wheat flour, salt and bathua mixture in a bowl and knead well to form a dough. Use the left over water for kneading the flour, used for boiling bathua.

Roll out into paratha.

On a heated tawa, roast paratha drizzling oil on both sides. Serve hot with green chutney and curd.