09 November, 2013

Bathua ke Parathe


Bathua Leaves : 1 bunch (approx. half kg)
Minced Garlic: 1 tablespoon
Onion: 1 medium
Gram Flour (besan): 3-4 tablespoon
Green Chilli: 1
Asafetida (Heeng): pinch
Cumin Seeds: 1/4 teaspoon
Whole Coriander seeds: 1/2 tablespoon
Turmeric Powder: pinch
Garam Masala: Less than 1/2 tablespoon
Wheat flour: 2 Cups
Salt to Taste
Oil : 1/4 Cup


Wash and clean the bathua leaves. Get rid of the thick stems chop the leaves.
Take 2 tablespoon of oil in a pan. Once the oil is heated, add cumin and coriander seeds. Add minced garlic, finely chopped onions and green chilies. Sauté the ingredients till it becomes light golden brown. Add bathua leaves to this. Add Salt, turmeric  powder and asafetida. Stir it with a spatula. Cover it with a lid and allow the bathua leaves to cook for 3-4 minutes on a  low flame
Meanwhile, in a separate pan, roast gram flour for 5-6 minutes. Turn off the heat.
Once all the water has evaporated from the bathua, add gram flour(besan) to it. Mix the ingredients well.
Turn off the heat and allow the bathua mixture to cool. This is your stuffing mix.

Knead wheat flour with water to make a smooth dough. Divide the dough into 10-12 ball sized pieces. Take each piece, roll it onto your palm and flatten it. Keep the bathua mixture in the center and close it from all the sides.
Now with the help of a rolling pin, roll it into a disc sized circles.

On a pre heated flat pan, cook the rolled out discs with a little oil on both the sides.
Repeat the similar process for the rest of the dough.

Your delicious Bathua paratha is ready to eat.

Serve it  hot with a dollop of butter on top of the Paratha with raita/pickle of your choice.


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