Bathua, also known as Chenopodium Album, Melde, Lamb’s Quarters, Goosefoot or Fat-Hen, is a common leafy green, especially used to make a variety of dishes in the North Indian cuisine repertoire. This Bathua Ka Paratha recipe is one such popular and tasty flatbread made with whole wheat flour and bathua leaves. The awesomeness of this dish really lies in the flavor of this seasonal green and also the simplicity of it.
About Bathua Ka Paratha
Apart from the Hindi term bathua, this particular green has many other regional names. For instance, ‘chakwat’ in Marathi, ‘pappukura’ in Telugu, ‘paruppukkirai’ in Tamil, ‘kaduoma’ in Kannada, ‘vastuccira’ in Malayalam and ‘chakvit’ in Konkani.
Since I along with the members of my family are all paratha lovers, I make it a point to make this Bathua Ka Paratha often at home. Of course, when it is in season. Other than the parathas, we are also fond of the bathua raita. So, I also make that at home.
The Bathua Ka Paratha recipe is similar to the way I prepare Palak Paratha. At times, I even add some potatoes in the paratha.
I cook both the bathua leaves and potatoes chopped in small cubes together. Then, mix them with the whole wheat flour and knead. It is better to use only the leaves and not the stems while making this paratha.
Bathua leaves are commonly consumed in northern parts of India and is easily available during winters. It is also one of the greens added in the Punjabi Sarson Ka Saag. Bathua is warming and thus, is good for consumption during the chilly months.
Bathua Ka Paratha makes for a good winter breakfast along with some Mango Pickle or lemon pickle. I also like the combination of this paratha with some Amla Pickle on the side.
How to make Bathua ki Puri from the same dough
You could use the same dough to make Bathua ki Puri. Simply remember to knead the dough to a stiff, firm or semi-firm texture.
To achieve this drain all the water from the cooked leaves thoroughly before adding to the flour. Try not to add any water while kneading. Only if you need to add water, then include it.
Additionally in some instances, depending on the quality and texture of flour, you may need to add some more flour to achieve this stiff and firm texture in the puri dough.
Finely chop the green chillies or you could use green chili paste to make the puri dough. Feel free to add the spices and seasonings you prefer to the dough.
How to make Bathua Paratha
Cook Bathua & Potatoes
1. Pluck the leaves from the stems of bathua greens. You will need about 4 cups of bathua leaves (175 grams). Rinse the leaves very well a few times. Drain all the water.
2. Take the leaves in a pan. Add ⅓ cup of water and mix.
3. Keep the pan on the stovetop. Cover with a lid and cook the leaves on low to medium-low heat.
4. In between, check if the leaves are done.
5. When the leaves are wilted, switch off the heat and keep the pan aside.
6. If you plan to add potatoes, cut them in small cubes and cook with the bathua leaves. You can add about ½ cup water, if using potatoes and can add 1 medium to large potato.
Make Dough
7. Take 2 cups whole wheat flour.
8. Add ½ teaspoon carom seeds, ½ teaspoon cumin seeds or cumin powder, a pinch of asafoetida and ½ teaspoon salt or add as required.
9. Mix very well. Now, strain the leaves very well, draining all the water and add them to the flour.
10. Add 1 to 2 chopped green chilies and ½ tablespoon oil.
You can skip green chilies, if you want. You can also add red chili powder, instead of green chilies.
11. Mix very well first. Then, gather the dough and knead.
If required, then only add water. Do not add water, if the dough can be kneaded easily with the moisture from the bathua leaves. When you knead the dough, the bathua leaves also get mashed.
12. Knead to a smooth dough. Let the dough rest for 20 minutes.
If you have used potatoes also, then you won’t need to add any water while kneading the dough.
The moisture from the bathua leaves and potatoes will be enough to bind the dough.
Assemble and Roll Dough
13. Make small to medium-sized balls from the dough. Take a ball and dust it with some flour.
14. Roll to a 4 to 5 inches round disc. Spread some ghee or oil on it, make a fold and bring in the center.
Make another fold overlapping the first fold. Spread ghee on these folds too.
15. Fold sideways.
16. Sprinkle some flour on the folded dough.
17. Roll to a square paratha.
Make Bathua Ka Paratha
18. Heat a tawa or griddle and place the paratha on it.
19. Cook on medium to high heat.
20. Flip, when the paratha is ¼ᵗʰ cooked.
21. Spread some oil or ghee on the paratha.
22. Flip again when the second side is ½ cooked.
23. Spread ghee or oil on this side too.
24. Flip a couple of times. Cook till the parathas are evenly roasted. Similarly roast the parathas in batches.
25. Serve Bathua Ka Paratha hot or you can even stack them in a casserole or hotpot and serve warm.
More Paratha Recipes To Try!
North Indian Food Recipes
Breakfast Recipes
Breakfast Recipes
Breakfast Recipes
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Bathua Paratha (Healthy Bathua Recipe)
Ingredients
- 4 cups bathua leaves – 175 grams (Chenopodium Album, Melde, Lamb's Quarters, Goosefoot)
- ⅓ cup water – for cooking bathua leaves
- 1 potato – medium to large, 110 grams – optional
- 2 cups whole wheat flour
- ½ teaspoon carom seeds (ajwain)
- ½ teaspoon cumin seeds or cumin powder
- 1 to 2 green chilies – chopped, optional
- 1 pinch asafoetida (hing)
- ½ teaspoon salt or add as required
- ½ tablespoon oil
- oil or ghee for roasting, as required
Instructions
Cooking bathua leaves
- First pluck the leaves from the stems of bathua greens. You will need about 4 cups of bathua leaves (175 grams). Rinse the leaves very well. Drain all the water.
- Take the leaves in a pan. Add ¼ cup water and mix.If you plan to add potatoes, then cut them in small cubes and cook with the bathua leaves. You can add about ½ cup water if using potatoes.
- Keep the pan on the stovetop. Cover it with a lid and cook the leaves on a low to medium-low heat until the leaves have softened and wilted.
- In between do check if the leaves are done.
- When the leaves are wilted, turn off the heat and keep the pan aside.
Kneading dough
- In a another bowl, take the whole wheat flour, carom seeds, cumin seeds or cumin powder, a pinch of asafetida (hing) and ½ teaspoon salt or add as required.
- Mix very well.
- Now strain the leaves using a colander and drain all the water. Add the cooked bathua leaves to the flour.
- Add chopped green chilies and ½ tablespoon oil.
- Mix very well first and begin to knead. If required, then only add water.
- Knead to a smooth dough. If you have used potatoes, then you won't need to add any water while kneading the dough. The moisture from the bathua leaves and potatoes will be enough to bind the dough.
- Cover dough and let it rest for 20 minutes.
Making bathua paratha
- Now make small to medium sized balls from the dough. Take a ball and dust it with some flour.
- Roll to a 4 to 5 inches circle. Spread some oil or ghee on the rolled circle.
- Fold one side and bring it in the center. Make another fold overlapping the first fold. Spread ghee on these folds too.
- Next fold sideways from both sides.
- Sprinkle some flour on the folded paratha dough. Roll to a square paratha.
Cooking bathua paratha
- Heat a tawa or flat skillet and place the rolled paratha on it. Roast on a medium to high heat.
- Flip when the paratha is ¼ᵗʰ cooked. Spread some oil or ghee on the paratha.
- Flip again when the second side is ½ cooked. Spread ghee or oil on this side too.
- Flip a couple of times and cook till the parathas are evenly roasted.
- Serve Bathua Paratha hot or you can even stack them in the casserole and serve warm.
- Roll and roast parathas in batches. These parathas can be served hot or warm with a side of curd (yogurt) or some vegetable curry or with mango or lemon pickle.
Notes
- You can add about 1 or 2 green chilies, chopped. You can skip green chilies if you want and about ½ teaspoon red chilli powder.
- The same dough can be used to make Bathua ki Puri. But remember to knead the dough until firm or semi-firm and you may need to add some more flour to get a firm dough.
- Drain the water from the cooked leaves very well before adding it to the flour.
- This recipe can be scaled to make a small batch.
Nutrition Info (Approximate Values)
This Bathua ka Paratha from the archives was first published on January 2017. It has been updated and republished on May 2024.
