Bathua Parantha


As the winters approach your day to day menu changes automatically. You want to add seasonal veggies in your diet. Most of the winter veggies keep u warm as all these have particular values which are suitable to your body in the harsh winter weather.
One such veggie is Bathua/ Chenopodium. This leafy vegetable is actually an edible weed which grows itself with other crops during winter months. This healthy leafy veggie, full of iron and with other numerous health benefits,  make several dishes like bathua saag,  bathua riata, chana dal bathua and delicious paranthas. This parantha is a complete meal in itself and each mom should help her kids to develop the taste of this healthy leafy veggie in one or the other form. The bathua  parantha can be added to kids menu as a roll or a Frankie so that they could have these as a finger food

Course – Main Course

Cuisine – Indian

 Prep Time – 20 Min

 Cook Time – 30 Min

 Total Time – 50 Min

 Yield – 8 paranthas

 Author – Bharti Dhawan


1- Whole wheat atta/flour – 1 and a half cup or 150 gms +some for dusting
2- Makki ka atta/maize flour – a half cup or 50 gms
3- Finely chopped bathua/chenopodium – 1 cup
4- Salt, red chilly powder – to taste or 2 tsp each
5- Ajwain/carom seeds – 1 TSP
6- Jeera/cumin seeds – 1 TSP
7- Chopped green chilly – 1 TSP
8- Ghee for dough – 2 tsp+1 tsp for each parantha
9- Sufficient water to make a soft dough


1- Mix everything to make a soft dough except the portion of ghee to cook paranthas
2- Give the dough rest for 15 minutes
3- Divide the dough equally to make balls
4-Spread each ball to make a disk with the help of some atta/flour
5- Heat tawa and cook each parantha both sides crisp and golden applying 1 tsp ghee
6- Serve the tasty and healthy bathua parantha with butter and boondi raita
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