Bathua Paratha (Chenopodium Flatbread)

Recipe by
Total Time:
30-45 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Easy

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  • 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