Ingredients

• 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)

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