How to make Bathue ka Parantha -
Bathua leaves kneaded with whole wheat flour, rolled into paranthas and cooked
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Bathua leaves , Whole wheat flour
Cuisine : Indian
Course : Breads
You can also find more Breads recipes like Rajgire Ki Puri Wholemeal Bread Barfi Parantha With Rose And Rabdi Pav - SK Khazana
Bathue ka Parantha Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 26-30 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Bathue ka Parantha Recipe
Bathua leaves , cleaned 2 medium bunches
Whole wheat flour 1 1/2 cups for dusting
Carom seeds (ajwain) 1 teaspoon
Green chillies , finely chopped 2-3
Ginger , finely chopped 1 tablespoon
Red chilli powder 1/2 tsp + to sprinkle
Turmeric powder 1/2 teaspoon
Onion , chopped 1 medium
Ghee as required
Chaat masala to sprinkle
White butter to serve
Yogurt to serve
Pickle to serve
Method
Step 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.
Step 2
Divide the dough into equal portions and roll out into large rotis on a dusted worktop.
Step 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.
Step 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.
Step 5
Place them on individual serving plates and serve hot with white butter, yogurt and pickle of your choice.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
