Wild Bathua

03 July 2013
Bathua is well loved in Indian cooking but virtually unknown in Britain. It's packed full of nutrients with a distinctive taste. Also known as Fat Hen, Lamb's-quarters and Pigweed, or Chenopodium album, if you want to impress people with your Latin.

It is high in vitamin A, B-complex vitamins, vitamin C, calcium, potassium, phosphorus, trace minerals, iron and fiber.

For authentic Indian cooking it can be mixed with chicken and meat to make a saag dish, with new potatoes it makes a lovely vegetable dish or with yogurt you can make a delicious raita. It also gives a distinctive taste to roti, puri or paratha. Check out our recipe for Bathua Parathas - they are a great accompaniment to a curry and are quick and easy to make.