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Bathua Parantha Recipe

bathua parantha

Bathua Parantha is a nutritious and flavorful Indian flatbread made using bathua leaves (Chenopodium album), which are available during the winter season.

Cuisine
Courses
Difficulty Beginner
Time
Prep Time: 15 mins Cook Time: 15 mins Rest Time: 15 mins Total Time: 45 mins
Servings 8
Calories 188
Best Season Winter, Spring, Nutritious
Description

Bathua Parantha is a nutritious and flavorful Indian flatbread made using bathua leaves (Chenopodium album), which are available during the winter season. Bathua is rich in vitamins and minerals, making this dish both healthy and delicious. Here’s how you can make Bathua Parantha at home

Ingredients
  • 1 cup Bathua leaves
  • 2 cups whole wheat flour
  • 1 teaspoon carom seeds (ajwain)
  • 1 teaspoon cumin seeds (jeera)
  • 1 teaspoon finely chopped green chilies ((optional))
  • 1 teaspoon Grated Ginger
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder ((optional))
  • Salt to taste
  • Water as needed ((for kneading the dough))
  • Ghee or oil ((for cooking))
Instructions
  1. Prepare the Dough
    • Clean and finely chop the bathua leaves.
    • In a large mixing bowl, combine the whole wheat flour, chopped bathua leaves, carom seeds, cumin seeds, green chilies, grated ginger, turmeric powder, red chili powder, and salt.
    • Gradually add water and knead the mixture into a soft, smooth dough.
    • Cover the dough with a damp cloth and let it rest for 15-20 minutes.
  2. Roll the Paranthas
    • Divide the dough into equal-sized balls.
    • Roll each ball into a smooth round shape using your hands.
    • Dust the rolling surface and the dough ball with a little dry flour.
    • Roll out the dough ball into a round, thin disc (about 6-7 inches in diameter).
  3. Cook the Paranthas
    • Heat a tawa or griddle on medium heat.
    • Place the rolled-out parantha on the hot tawa.
    • Cook for a few seconds until small bubbles appear on the surface, then flip it.
    • Apply ghee or oil to the cooked side and flip again. Cook until golden brown spots appear on both sides.
    • Press the edges with a spatula to ensure even cooking.
    • Repeat the process for the remaining dough balls.
  4. Serve
    • Serve the Bathua Paranthas hot with yogurt, pickle, or any side dish of your choice.

    Enjoy these flavorful and healthy Bathua Paranthas as a nutritious meal for breakfast, lunch, or dinner!

Nutrition Facts

Servings 8

Amount Per Serving
Calories 188kcal
% Daily Value *
Total Fat 9.8g16%
Saturated Fat 5.3g27%
Cholesterol 13mg5%
Sodium 648mg27%
Potassium 174mg5%
Total Carbohydrate 22.7g8%
Dietary Fiber 4.1g17%
Sugars 1.2g
Protein 4.7g10%
Calcium 53 mg
Iron 2 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Notes on Making Bathua Parantha

  1. Bathua Preparation: Ensure the bathua leaves are thoroughly cleaned and finely chopped. This helps in evenly mixing them into the dough and ensures they cook well.

  2. Dough Consistency: The dough should be soft but not sticky. If it’s too soft, add a little more flour; if it's too stiff, add a bit of water.

  3. Spice Adjustments: Adjust the spices according to your taste. You can add more green chilies or red chili powder if you prefer spicier paranthas.

  4. Rolling Tips: If the dough sticks while rolling, dust with a little flour. Rolling between two sheets of parchment paper can also help prevent sticking.

  5. Cooking Heat: Cook the paranthas on medium heat to ensure they cook evenly. High heat might burn the outside while leaving the inside undercooked.

  6. Ghee vs. Oil: Ghee adds a richer flavor to the paranthas, but you can use oil if you prefer a lighter option.

  7. Resting the Dough: Allow the dough to rest after kneading. This helps in making the paranthas softer and easier to roll.

Keywords: Bathua parantha, parantha recipe
Read it online: https://desidish.in/recipe/bathua-parantha-recipe/
Desi Dish
Food Blogger

Hi, I'm desidish, a full-time food blogger. I live in Delhi with my family. Loves traveling, sharing new recipes, and spending time with my family.