Do you know Winter greens are not just delicious but a bundle-pack of nutrition?
To make them available on your breakfast plate is surely an easier deal!
Bathua Paratha is one of the most popular parathas (flat-breads) of Indian cuisine. I believe we all wait for winters to show as we get amazing choices of greens to include in our daily meals.
Due to an agricultural evolution, many vegetables are available throughout the year but I being a typical Desi Foodie, would eat fresh ones always. So for me winters are really special.
Trust me, they taste far better if they are fresh and not preserved. The whole process of sorting the leaves, washing them under tap thoroughly is like a therapy. Its a huge task but its rewarding at the end.
The essential ones are the fresh Bathua (Chenopodium Album) leaves. The other ingredients used here are wheat flour, green chillies, Ajwain (Carom seeds), salt, garm masala and lemon juice.
Bathua can be replaced by Methi (Fenugreek) leaves or Palak (Spinach).
Benefits of Bathua Leaves
Rich in water content, high in fibre, bathua is a great for relieving constipation. It is loaded with Viatmin A, C , B6, calcium, potassium , magnesium and amino acids.
Not just it purifies blood, it also improves haemoglobin levels. It has vital oils that are good for healthy skin.
Is Bathua good for diabetic patients?
Yes and No.
That’s not to worry you. Its to inform you that bathua lowers blood sugar level and this fibre-rich food is a good choice for diabetic people.
Having said so, one may consult their doctor before moving to a daily bathua intake, specially if they are taking medications to control the sugar levels.
This is important for people with unstable sugar levels. A weekly breakfast of bathua won’t be a cause of concern anyway.
Can Bathua help lose weight?
Bathua is a great choice for a weight-loss diet as its a low calorie and high fibre food. For a promising fibre intake, including bathua in daily diet ensures that fake hunger pangs don’t hurt your weight-loss goals.
How can it be Gluten Free?
Well, I have used here wheat flour. To make it gluten free, one may use Ragi flour, chestnut flour or amaranth. They are denser than wheat and would require less water while kneading the flour.
Is Bathua Paratha Vegan?
Omit desi ghee and you have everything vegan here. Every time I think of posting an exclusive vegan recipe, my love for desi ghee simply stops me.
If you are reading my blog for a while, I am sure by now you would also be knowing this.
My close-to vegan recipes can be made pure ones by replacing desi ghee with any other vegan oils.
Stories From Kitchen
I had hated all winter greens most of my life and now I love them!
Do you know what changed my feelings?
Well Its a long story for and I would cut it short for you. It was this family recipe that was the reason of this flip-flop. The elegant way of eating greens in which you wont get leafy bites (which was a repelling enough for me) made the same bathua paratha delicious for me.
If you have fussy eaters like me in your family, now you know the game changer trick!
Other Recipes using Bathua
Bathua is a winter special and is used in several recipes like Bathua saag, Bathua Raita, Bathua aloo subji and Bathua daal.
Sort Bathua leaves. While sorting we take out leaves with soft stems and leave the hard long stem. Bathua leaves is muddy and must be washed thoroughly under running water.
I take two large utensils and soak the leaves in one utensil and keep changing water while swapping utensil. If you notice, dust settles down in water after a while. Then I take a colander and wash leaves under tap.
Boil the washed leaves till they change color from light green to dark.
Sieve them and use immediately or you can refrigerate it upto one day.
For storing them longer, keep the dry sorted leaves in a clean kitchen cloth or wrap them in a newspaper. They would be fresh for 2-3 days in refrigerator.
Once the boiled leaves cool off, knead them in a dough and add spices as per your preference.
1) Sort Bathua leaves. Wash them thoroughly and boil them in water in an open pan. Make sure to soak leaves in water. It takes around 10 min for leaves to soften up and change to a dark green color.
2) Sieve the boiled leaves and let it cool off. Take a large parath (steel broad pan). Add wheat flour, boiled leaves, green chillies, red chilli, salt, ajwain and knead a slight stiff dough.
3) Let dough rest for 15 min. Then take a small ball and make a flat bread (chapati) on rolling pin after dusting some flour. Place it on hot iron tawa and let it cook on simmer. It takes around 2-3 min to cook from one side.
Flip and cook from other side. Apply desi ghee when flipped and if you wish to make a chapati instead of paratha (avoid ghee at this step)
4) The crispy and spicy bathua paratha are ready. Serve with your favourite achar and curd.
Dry sorted leaves can be stored in a clean kitchen cloth or wrapped in a neat newspaper in refrigerator upto 3-4 days in winters.
The boiled leaves are good for 1 or 2 day max.
Owing to its dense and non-juicy texture, it might taste slightly bitter to beginners. The new and tender leaves can be used without boiling but old ones shall be boiled before use.
Well we make a saag using three winter greens: mustard, spinach and bathua in ratio: 4:1:1 respectively.
You may also like:
More Winter Recipes:
- Jaggery Paratha Churma | How to make an Authentic Haryanvi Churma
- 14 Pumpkin Vegetarian Recipes | How to make Healthy Pumpkin Recipes
- Roasted Pumpkin Spinach Salad | How to make Gluten-Free Vegan Salads
- Veg Beetroot Tortillas| How to make Healthy Tacos without egg
- Veg Crepes | How To Make Savoury Crepes Without Egg
- Vegetable Upma Recipe | How to make Upma for Weight Loss
Bathua Paratha for weight-loss
- pan for boiling leaves
- steel wide pan for dough
- 200 gm Bathua leaves sorted leaves would weigh less
- 1.75 cup wheat flour
- 2 small green chillies
- 1 tsp red chilli powder
- 1/2 tsp ajwain (carom seeds)
- 1 tsp garm masala
- 1 tsp Amchur powder (dry mango powder) can use 2 tsp lemon juice
- 2 tsp desi ghee while kneading flour
- 2 tbsp. desi ghee for making tawa parathas
- 1/2 cup water can adjust
- salt as per taste
- Sort Bathua leaves. Wash them thoroughly and boil them in water in an open pan. Make sure to soak leaves in water. It takes around 10 min for leaves to soften up and change to a dark green color.
- Sieve the boiled leaves and let it cool off. Take a large parath (steel broad pan). Add wheat flour, boiled leaves, green chillies, red chilli, salt, ajwain and knead a slight stiff dough.
- Let dough rest for 15 min. Then take a small ball and make a flat bread (chapati) on rolling pin after dusting some flour. Place it on hot iron tawa and let it cook on simmer. It takes around 2-3 min to cook from one side.Flip and cook from other side. Apply desi ghee when flipped and if you wish to make a chapati instead of paratha (avoid ghee at this step)
- The crispy and spicy bathua paratha are ready. Serve with your favourite achar and curd.
|Serving size: 2|
|Amount per serving|
|% Daily Value*|
|Total Fat 9.8g||13%|
|Saturated Fat 5.3g||26%|
|Total Carbohydrate 22.7g||8%|
|Dietary Fiber 4.1g||15%|
|Total Sugars 1.2g|
|Vitamin D 0mcg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.|