Bathua Paratha (Chenopodium Flatbread)

Aloo (Potato) parantha are very popular Sunday breakfast in India. However a potato stuffing with bathua (Chenopodium album) gives an incomparable combination with distinct aroma and texture of bathua. Bathua is also a known rich source of minerals like calcium and phosphourus far more than spinach. Be ready for a healthy breakfast. So let’s start the recipe. yum

Ingredients:

Wheat flour-2cup

Water-1.5 cup

For stuffing

Potato-2

Chenopodium leaves(bathua)-150g or 1 cup

Green chilly(chopped)-3

Onion(chopped)-1

Garam masala-1 tsp

Salt to taste

Red chilly powder-1 tsp

Carom seeds-1/2 tsp

Vegetable oil-2 tbsp

Dry wheat flour-2 tbsp

Method:

Wash and boil potato and Chenopodium leaves.

Take all ingredients for stuffing in a bowl,smash the potatoes, squeeze water from bathua leaves and mix all ingredients well.

Take wheat flour in a bowl ,add water and knead a smooth dough.Set aside.

Make 4 or 5 round balls from the dough.

Take one ball dust with dry flour on rolling board.

Roll slightly with a rolling pin, apply some oil on it with spoon or hand.

Place a heap of filling in the center.Cover it from sides .

Dust again with dry flour.Roll again to make a paratha.

Heat a non stick Tava or pan and transfer the paratha on it.Let it roast from one side and flip it.

As it starts cooking from this side flip it again now apply some oil on this side and flip again quickly .Let it roast (you can press with kitchen towel and move frequently).

As this side roasted,flip again and let it cook for 1 minute.Remove from heat.

Serve hot with butter , pickle and tea.

Serve-4.   Cooking time-30 minutes