Bathua also known as Lambs-quarter/ pigweed/ goosefoot (Chenopodium album) is a popular leafy vegetable during the winter season and it is very much cooked like spinach. It can be mixed with curd to make a delicious raita, with potatoes it makes a lovely side dish, and with wheat flour to give a nice taste to puri/paratha or rotis and can be used in many other ways.
Bathua has medicinal values also, such as it acts as laxative, anthelmintic for hook worms and round worms, also as a blood purifier. When prepared as an infusion, it manages hepatic disorders, spleen enlargement, biliousness, burns, and ulcers. It is also rich in vitamin A, phosphorus, trace minerals, calcium, potassium, iron, B-complex vitamins, vitamin C and fibre.
Bathua Aloo Paratha
Ingredients (10-12 parathas)
For Dough
- Wheat Flour – 2 cups
- Salt – ¼ tsp
- Oil – 1 tsp
For Stuffing
- Bathua Leaves – 100 gms
- Potatoes – 3 (boiled)
- Asafoetida (Hing) – a pinch
- Chilli Powder – 1 tsp
- Garam Masala Powder – ¾ tsp
- Salt – to taste
- Oil – to cook parathas
Method
Sieve the flour in a bowl. Add salt, oil and mix well. Add enough water and make a semi-soft dough. Cover it and keep aside.
For Stuffing
- Mash the potatoes coarsely.
- Boil the bathua leaves. Drain and squeeze all the water from the boiled bathua leaves. When cool, mash lightly.
Add bathua leaves, potatoes, hing, chilli powder, garam masala powder and salt together. Mix well. - Divide the mixture into 10-12 parts.
For Parathas
- Knead the dough again and divide it into 10-12 equal parts.
- Take a portion of the dough and roll out to 3 inch circle.
- Place one portion of the stuffing in the centre. Bring the edges together, to seal the stuffing inside.
- Smooth the ball by rolling between your palms, flatten and dip in a plate of dry flour.
- Roll it again into a 5 inch circle, by applying some dry flour on both sides.
- Heat the tava to medium hot and place the rolled paratha on it.
- After a minute, turn it over. Apply little oil on both sides until both sides are golden brown,turning regularly.
- Repeat the method for rest of the parathas.
- Serve hot with curd, chutney or any curry of your choice.
NOTE:- Remove all water from bathua, otherwise it will be very difficult to roll the parathas.
Leave a Reply