Bathua ka Paratha

Another recipe with leftovers !! By now most of you would be aware that I tend to add the remaining veggies to make a paratha, so this one is no exception :) ...

Read on for the quick recipe -

Preparation Time - 15 mins


Ingredients -

• 1 cup whole wheat flour
• 1/2 cup bathua or chenopodium leaves 
• 2-3 garlic cloves
• 1/4 tsp chili powder
• 2 pinch cumin powder
• 3 tsp oil/white butter 
• salt to taste

Preparation - Blanch the bathua leaves and keep aside to drain excess water.

Add the blanched leaves, crushed garlic flakes, flour, salt, chili powder, cumin powder and 1 tsp oil/butter to the food processor. Blitz it while adding a few teaspoons of water at a time.

When all of it just comes together, take the mixture onto a floured working surface. Knead it into a smooth dough. Rub a little oil all over it and cover with a moist cloth or a bowl. Keep aside for 15-20 mins.

Divide the dough into 3-4 equal portions. Roll out each portion into a circle of about 2-3 mm thick.

Cooking - Heat a non-stick tawa. Put the paratha over it, apply the oil/butter and cook on either side for 2 mins.

Serve hot with some pickle and more white butter (makhan) if you are in the mood for some indulgence.

Bathua ka Raita

Simple, flavorsome and easy to make. It is best way to use up any leftover greens after making the 'saag'. Bathua ka raita can be served as a dip and as a simple side dish for those chappatis/parathas, It goes well even with rice, dal and a dry subzi.

Read on for the recipe -

Preparation Time - 10 mins

Ingredients -

• 1 cup bathua saag (roughly chopped)
• 2/3 cup yogurt
• 1-2 garlic flakes (optional)
• 1/4 tsp roasted cumin-chilli powder
• salt to taste

Preparation - Boil 2 cups water in a saucepan. Add the bathau and let it boil for 1-2 mins. Immediately drain off the water and transfer the greens into a bowl of ice cold water. Remove from the water after 5 mins and put in a colander to drain off excess water.

Transfer it to a blender jar and give it a buzz. Scrape down the sides and add the remaining ingredients to the blender jar itself. Add 2-3 tbsp water and buzz for 3 seconds. Adjust consistency if required.

Pour it into small bowls and serve as a dip/side.

Note - Chill for 10-15 mins for a better flavor. Use up on the same day as it tends to lose flavor is refrigerated overnight..

To make roasted cumin chilli powder, dry roast 2 tsp cumin and 2 dry chilis. Allow to cool down before grinding into a fine powder. Use as required and store the rest in an airtight jar.