Bathua Khasta Paratha.
Another winter favorite recipe of my family is this khasta paratha made with seasonal bathua/ chenopodium leaves. Soft, flaky, full of nutrition and health, and I promise you cannot stop at one because of it’s delicious flakiness! Pair this with dahi aloo or any pickle or raita of choice and the meal is sorted.
How to make this –
Ingredients – makes 8 parathas
1 bunch (2 cups) bathua leaves
1 cup whole wheat flour
1/4 cup besan/gram flour
1/3 cup almond meal (pulse almonds in a grinder until it turns into a fine powder)
2 green chillies – deseeded
1 inch ginger
1 tsp jeera/cumin seeds
Salt to taste
1.5 tsp ghee and more to cook the parathas
1/8 tsp hing/asafoetida
1/2 tsp red chilli powder
1/4 tsp turmeric powder
1/4 tsp garam masala
Rinse the bathua leaves a few times. Soak in water for 5 mins and again rinse a couple times.
Boil enough water to blanch the bathua leaves and bathua for 3-4 mins and immediately drain and put them in ice cold water for a min.
Use a grinder to make a smooth paste of 2 tbsp water, bathua, green chillies and ginger.
In a wide bowl mix together all the ingredients and knead into a smooth and soft dough. I didn’t use any more water to knead it because the moisture from bathua paste was enough.
If the dough is sticky because of besan, use a little oil to rub it on the dough and let the dough rest for at least 20-25 mins.
Divide the dough into 8 equal parts, roll each of them into a ball and flatten gently.
By using little dry flour, use a rolling pin or with palm roll them into thin circle. Brush ghee on it and sprinkle dry flour a bit. Now gently roll into it into a pipe shape, fold the pipe into a circle and with the rolling pin again roll them into the shape of the paratha.
Heat a griddle and cook the paratha from one side until light brown spots appear. Flip and apply ghee and it cook for 30 seconds. Flip again and apply ghee and flip it again and cook for another 30 seconds by pressing it gently.
Repeat with all the parathas.
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