Bathua Paratha

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Bathua is well loved in Indian cooking but virtually unknown in Britain. It's packed full of nutrients with a distinctive taste. Parathas make a great accompaniment to a curry and are quick and easy to make.


3 cups whole wheat flour
2 cups Bathua leaves
1 tsp salt
½ tsp cumin seeds
¼ tsp asafetida
½ tsp red chili powder
½ tsp chat masala
½ dry ginger powder
2 tsp oil for kneading the dough
1 cup ghee/oil to fry


1. In a pan take 2 tbsp oil and heat it on moderate fire. Add cumin seeds and asafetida. When cumin stops spluttering add washed bathua leaves. Fry for 4-5 minutes until water is evaporated and bathua leaves are cooked.

2. Take whole-wheat flour in a large bowl. Add all the ingredients except ghee or cooking oil and knead the flour. You may require little water to knead the flour. Knead until you get smooth, medium-soft dough.

3. Add 2 tbsp of oil now and continue to knead. Once the dough is done, put it in a closed container and keep it in refrigerator for 15-20 minutes.

4. Divide the dough into equal sized portions and roll each portion into a ball between your palms. Use dry flour or oil to make smooth balls.

5. Lightly flour a rolling board and roll out each ball into a 6-7” circle.

6. Heat a griddle and put a paratha over it. Flip the paratha when you see tiny bubbles rising on the surface of the paratha. Drizzle a bit of ghee/oil on the top and spread well over the surface of the paratha. Flip again and drizzle some more ghee/oil on this surface too. The paratha is done when both sides are crispy and golden brown.

7. Serve hot crispy bathua paratha with with your curry of choice.

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