Bathue ka Parantha

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

1. 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.
2. Divide the dough into equal portions and roll out into large rotis on a dusted worktop.
3. 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.
4. 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.
5. Place them on individual serving plates and serve hot with white butter, yogurt and pickle of your choice.