Bathua Paratha

Bathua Paratha or Bathua-Aloo paratha or Chenopodium (Lamb’s Quarter) Flatbread is a delicious and nutritious stuffed Paratha made from boiled bathua leaves, boiled potato, onion, ginger, chili and flavored with basic Indian spices.

Bathua paratha is a healthy variation of paratha. It is a quick and delicious breakfast/lunch/dinner option which you can serve it with pickles and raita of your choice. You can even pack this into your kids lunch box.

What can be better than being able to relish various delicacies while being wrapped in a cozy blanket on a chilly day? Nothing! The combination of good food and comfort is something which we all love to have during this cold season. Whether it is hot bowl of Soup or crispy paratha or flavorful Biryani it can be enjoyed anytime.

I have a fond memories related to Bathua paratha from my childhood. Though I love any sort of stuffed paratha, but when it comes to Bathua-Aloo, they are special.

Bathua is one of the rare find greens. Its available mainly during winter specially in North, but at other parts of India its not recognized well. When I was in Vadodara I never found bathua in the vegetable market.

Once my owner Aunty-Uncle took me to their farm house for picnic. While everyone was busy in picking brinjal and papaya I noticed a green leafy vegetable on the ground.

I recognized it at the very first glance as its my favorite green and asked my aunty about it then she said its a kind of weed/grass no body use it here. At that time I harvested few bunches of it and then made bathua paratha and bathua raita and served it to my loving owner aunty, and she was very much surprised and impressed with the taste and flavor. If you pick it yourself, make sure that you can identify the plant properly.

I love to cook this paratha in ghee to make them more crispy and flavorful. My son had this for the very first time and he was so happy eating it with some extra butter and raita.

It is mostly relished with coriander chutney, bathua raita, pickles.

For Stuffing

 4 cups bathua leaves (finely chopped)

 1 medium sized onion (finely chopped)

 2-3 medium sized potatoes (boiled, peeled)

 1 inch ginger (finely chopped)

 2 green chilies (finely chopped)

 Ghee/oil for greasing paratha

 1/4 teaspoon garam masala powder (optional)

 1 teaspoon dry mango powder (amchur)

 Salt as per taste

 1/4 teaspoon cumin powder

 2 tablespoon coriander leaves

How to make Broccoli Paratha:

Make the Dough

Step1: To make the dough, in a large bowl add 2 cup whole wheat flour, salt to taste and 2 tablespoon oil or ghee.

Step2: Knead smooth dough by mixing and adding water in small incremental amounts (1 or 2 tablespoons at a time). The addition of water in small quantities as required will prevent you from adding too much water to bind the dough. The dough should be soft like chapati dough. Grease surface of dough with 1/2 teaspoon of oil, cover it with a clean muslin cloth and leave it to set at room temperature for 20-25minutes.

Make the Stuffing

Step3: Clean Bathua by plucking its leaves by separating the stems from the end. Wash it couple of time under the running water until it is clean. Strain the excess water.

Step4: Heat around 1 cup water in a large pot. Once the water starts boiling add the clean bathua leaves. Let the bathua boil for 7-8 minutes on low-medium flame. Keep stirring occasionally.

Step5: Once it is soft, turn off the flame and let it cool down to room temperature.

Step6: Drain excess water from the bathua leaves using strainer. Do not discard the water.

Step7: You can use the leftover water as a juice by adding some lemon juice and salt or add while making dough for paratha.

Step8: Once it is cooled down press the bathua leaves between your palm to squeeze the excess water. Make sure there is no extra moisture from the bathua. Then transfer it on the chopping board and roughly chop them.

Step9: In a mixing bowl, add the mashed potatoes, the cooked chopped bathua leaves, finely chopped onions, ginger, green chilies and fresh coriander leaves.

Step10: Then add 1/4 teaspoon garam masala powder, 1 teaspoon dry mango powder, 1/4 teaspoon cumin powder and salt as per taste.

Step11: Mix the potato(aloo) bathua paratha mixture well. Give it a taste and adjust seasonings according to taste.

Step12: Divide the filling into equal balls. Increase or decrease the number of balls based on the quantity and size of paratha you want to make. Preheat a tawa/skillet on medium heat and start making the parathas.

Step13: Divide the dough into equal parts and make balls out of it. Take one ball dust a little flour and roll out the dough into a small circle. Place one ball of filling into at the center. Sprinkle some dry flour on top of the stuffing so that it absorbs the excess moisture.

Step14: Fold edges to create a pouch and seal the dough with the stuffing inside. Flatten it lightly. Make sure the edges are sealed. Smooth balls gently between palms.

Step15: Roll out parathas carefully on a lightly floured work surface, making sure the filling doesn’t come out.

Step16: Heat a 10-inch skillet or tawa over medium-high heat. Gently lay a paratha on the skillet.

Step17: Once it starts to change color, turn it over and cook for 10seconds.

Step18: Drizzle some oil or ghee along the edges of the paratha. Cook for 20-30seconds. Turn the paratha over and drizzle little oil on the face of the paratha.

Step19: Cook for 15-20 seconds, until brown spots form across the paratha. You will get to know the paratha is done when its a golden brown color. Remove the paratha from the tawa. Similarly, prepare other parathas.

Step20: Bathua Paratha is ready and serve immediately with Vegetable Raita, Chutney, and pickle.

Tips:

• Adding chili and garam masala is totally optional. You may skip if making this paratha for kids.
• The dough should be of right consistency. Not sticky, not too stiff too. Otherwise the stuffing will ooze out.
• Roll out paratha carefully using light hands, do not apply pressure otherwise stuffing will come out and paratha will break.
• Do not stuff more than 1-1/2 teaspoon, otherwise, the paratha might break and the filling will come out.
• Keep checking the spices then add more if required, adding extra spices will ruin the taste.
• Do not cover the pot while boiling the bathua otherwise it will turn dark.
• While washing greens make sure its very well clean and free of dirt.