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Main Ingredients | Bathua leaves , Whole wheat flour |
Cuisine | Indian |
Course | Breads |
Prep Time | 26-30 minutes |
Cook time | 21-25 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Easy |
Others | Veg |
Ingredients list for Bathue ka Parantha
- 2 medium bunches Bathua leaves , cleaned
- 1 1/2 cups for dusting Whole wheat flour
- 1 teaspoon Carom seeds (ajwain)
- 2-3 Green chillies , finely chopped
- 1 tablespoon Ginger , finely chopped
- 1/2 tsp + to sprinkle Red chilli powder
- 1/2 teaspoon Turmeric powder
- 1 medium Onion , chopped
- as required Ghee
- to sprinkle Chaat masala
- to serve White butter
- to serve Yogurt
- to serve Pickle
Method
- Roughly chop bathua leaves and transfer into a bowl. Add carom seeds, green chillies, ginger, red chilli powder, turmeric powder, wheat flour and onion and mix well. Add water as required and knead to a soft dough.
- Divide the dough into equal portions and roll out into large rotis on a dusted worktop.
- Apply some ghee on the rotis, dust some flour and sprinkle chilli powder and chaat masala on top. Fold into a square and roll out into paranthas.
- Heat a non-stick tawa. Place the parathas on it, one at a time, and cook, basting with ghee, till evenly golden brown on both the sides.
- Place them on individual serving plates and serve hot with white butter, yogurt and pickle of your choice.
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