Saturday, 10 December 2016

Bathua (Pigweed) ka Paratha

bathua ka paratha
Bathua paratha is a healthy and tasty dish of winter season since bathua or pigweed comes in winter. Like most green, leafy vegetables, bathua too has lot of nutritive value. Bathua ka paratha is a welcome change from the regular parathas. It’s worth trying out this winter.
Recipe of bathua ka paratha
1 cup atta (whole wheat flour)
250 gm bathua (pigweed)
1/2 tsp ajwain (carom seeds)
Salt to taste
1/4 tsp turmeric powder
½ tsp red chilli powder
Oil to shallow fry
How to make bathua ka paratha
1. Pick bathua leaves and discard the stems.
2. Wash the leaves thoroughly under running water. Squeeze them gently to remove excess water. Chop them finely.
3. Take atta in a shallow bowl and add salt, red chilli powder, turmeric powder and ajwain. Add chopped bathua leaves.
4. Knead the atta into a firm dough adding little water, remembering bathua too has water but the dough should not be too hard.
5. Let the dough rest for 10 minutes, covered.
6. Pinch a ball (peda) from the dough and roll out into a disc or paratha.
7. Heat a tava (griddle) and roast bathua paratha from both sides applying oil. Roast till brown-black specks appear on both sides. Similarly roast other parathas. Paratha should be roasted on medium heat.
8. Serve hot bathua ka paratha with sabzi or you can also have them with curd and pickle. 

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