Bathua paratha

Name: Bathua paratha
Total time: 1800 s
Yield: 4 persons
Cuisine: Indian
Ingredients: 2 cup wheat flour; 1 tbsp oil; 2 cup chopped bathua leaves; 5 cloves garlic; 1 green chili; Salt to taste; Ghee for cooking paratha

Deepa Rupani @dollopsbydipa

અમદાવાદ

#WS
#week2
#flavourfulandspices
#bathua
#bathuaparatha
#cookpadindia

Bathua, also known as Cheel ni Bhaji, Lamb's Quarter, or Wild Spinach, is an ancient, fast-growing plant with multiple health benefits. This plant is majorly cultivated and consumed in North India, Nepal, and Pakistan.

Bathua is a water-rich leafy vegetable with high protein content and an abundance of vitamins and minerals.

Bathua Paratha is a hearty Indian breakfast, rich in the earthy flavor of bathua, prepared crisp in ghee. It is one of the most popular winter parathas.

#WS
#week2
#flavourfulandspices
#bathua
#bathuaparatha
#cookpadindia

Bathua is a water-rich leafy vegetable with high protein content and an abundance of vitamins and minerals.

Bathua Paratha is a hearty Indian breakfast, rich in the earthy flavor of bathua, prepared crisp in ghee. It is one of the most popular winter parathas.

Deepa Rupani @dollopsbydipa

અમદાવાદ

#WS
#week2
#flavourfulandspices
#bathua
#bathuaparatha
#cookpadindia

Bathua is a water-rich leafy vegetable with high protein content and an abundance of vitamins and minerals.

Bathua Paratha is a hearty Indian breakfast, rich in the earthy flavor of bathua, prepared crisp in ghee. It is one of the most popular winter parathas.

#WS
#week2
#flavourfulandspices
#bathua
#bathuaparatha
#cookpadindia

Bathua is a water-rich leafy vegetable with high protein content and an abundance of vitamins and minerals.

Bathua Paratha is a hearty Indian breakfast, rich in the earthy flavor of bathua, prepared crisp in ghee. It is one of the most popular winter parathas.

Saved

Ingredients

30 minutes

4 persons

2 cupwheat flour
1 tbspoil
2 cupchopped bathua leaves
5 clovesgarlic
1green chili
Salt to taste
Ghee for cooking paratha

Saved

Steps

30 minutes

1

Wash bathua leaves properly in enough water. Chop and blanch in boiling water. Once done, strain excess water and let it cool.
2

Then, grind it into a smooth puree with garlic and green chili.
3

Add oil and salt to the wheat flour and mix well. Then, knead a medium dough using the puree.
4

Divide the dough into equal portions. Roll each portion into a ball and flatten slightly.
5

Cook the paratha in ghee until crispy and golden brown.
6

Serve hot.