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Bathua Paratha (Chenopodium Flatbread) Recipe

Bathua Paratha (Chenopodium Flatbread) is a popular Indian Breakfast
Author :
On :
Wednesday, 26 July, 2017
Category :
Kid-Friendly Recipe
Course :
Breakfast Recipe
Cuisine :
Indian Recipe
Technique :
Shallow-Fried Recipe
Difficulty :
Servings :
Serves 2
Rated 4 based on 100 votes


  • 2 cups - Wheat flour
  • 1.5 cups - water
  • For stuffing:
  • 2 - Potatoes
  • 150 g or 1 cup - Chenopodium leaves (bathua)
  • 3 - Green chillies (chopped)
  • 1 - Onion (chopped)
  • 1 tsp - Garam Masala
  • Salt to taste
  • 1 tsp - Red Chilli powder
  • 1/2 tsp - carom seeds
  • 2 tbsp - vegetable oil
  • 2 tbsp - dry Wheat flour
  • How to Make Bathua Paratha (Chenopodium Flatbread):

    1. Wash and boil potato and Chenopodium leaves.
    2. Take all ingredients for stuffing in a bowl, mash the potatoes, squeeze water from bathua leaves and mix all ingredients well.
    3. Take wheat flour in a bowl, add water and knead a smooth dough. Set aside.
    4. Make 4 or 5 round balls from the dough.
    5. Take one ball, dust with dry flour on rolling board.
    6. Roll slightly with a rolling pin, apply some oil on it with spoon or hand.
    7. Place a heap of filling in the centre. Cover it from sides.
    8. Dust again with dry flour.
    9. Roll again to make a paratha.
    10. Heat a non-stick tava or pan and transfer the paratha on it.
    11. Let it roast from one side and flip it.
    12. As it starts cooking from this side flip it again now apply some oil on this side and flip again quickly.
    13. Let it roast (you can press with kitchen towel and move frequently).
    14. As this side gets roasted, flip again and let it cook for 1 minute.
    15. Remove from heat.
    16. Serve hot with butter, pickle and tea.
    17. Recipe Courtesy: Cooking With Sapana


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