One of the most well-known healthy parathas (flatbreads) in Indian cuisine is the bathua paratha. Since we have such wonderful options for greens to incorporate in our everyday meals, I think we all look forward to winter. Winter means parathas for breakfast for a Punjabi-born person like me: Methi, Palak, or stuffed parathas.
Extremely nutrient-dense and weight-loss friendly. Most importantly, bathua is regarded as a fantastic diabetic diet that can be easily converted to be gluten-free and vegan by using fresh bathua leaves.
1) Fresh Bathua (Chenopodium Album) leaves are the most important kind. Methi (fenugreek) leaves, Palak (spinach), or Kale leaves can be used in place of bathua.
2) Wheat Flour: I enjoy using wheat flour a lot. We purchase wheat flour from a Chakki nearby (Mill). The wheat flour and leaves have been mixed together. Feel free to stuff some leaves in there as well.
3) Spices: Adding a chopped green chilli to the dough gives it the ideal amount of heat. To the dough, I also add salt, carom seeds, red chilli powder, garam masala, and amchur/lemon juice.
Recipe for flaky parathas with boiling bathua Everyone hankers after the paratha because of its brilliant colour, mild pepper flavour, and salty flavour from the bathua.