Today, i will unraveling the secrets behind one of North India's cherished delicacies – Bathua Paratha.Bathua, also known as pigweed or Chenopodium album, is a leafy green vegetable that holds a special place in Indian kitchens, especially during the winter months. Rich in nutrients and bursting with earthy flavors,
So, roll up your sleeves, gather your ingredients, and let's create magic together with our Bathua Paratha recipe.
Ingredients:
🌿 2 cups whole wheat flour
🌿 1 cup finely chopped bathua leaves ( known as pigweed or Chenopodium album)
🌿 1/2 teaspoon turmeric powder
🌿 1/2 teaspoon red chilli powder 🌿 1/2 teaspoon carom seeds (ajwain)
🌿 1/2 teaspoon cumin seeds
🌿 1/2 teaspoon dried mango powder
🌿 1/2 teaspoon chat masala
🌿 Salt to taste
🌿 2 tablespoons ghee or oil for cooking
Prepare the Dough:
🌿 In a large mixing bowl, combine the whole wheat flour, chopped bathua leaves, grated ginger, carom seeds, cumin seeds, and salt.
🌿 Gradually add water and knead the mixture into a soft dough. Let the dough rest for about 15-20 minutes.
🌿 After resting, divide the dough into small lemon-sized balls. Take one dough ball and roll it into a small disc using a rolling pin and some dry flour.
🌿 Heat a tawa or a griddle over medium heat. Place the rolled dough disc onto the hot tawa.
🌿 Cook the paratha on one side until small bubbles start to appear. Flip the paratha and drizzle some ghee or oil around the edges.
🌿 Cook until both sides are golden brown and crispy, pressing gently with a spatula to ensure even cooking.
🌿 Remove the bathua paratha from the tawa and place it on a serving plate.
Serve hot with any chutney of your choice.With every flavorful bite, we honor our heritage and the wisdom of those who came before us. So, let's keep cooking, sharing, and relishing the essence of tradition in every meal.
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