Bathua Saag Paratha


For the Dough –

  • 2 cups whole wheat flour
  • 1/2 tsp salt
  • Water to make a soft dough
  • 2 tsp ghee

For the Stuffing-

  • 500 gm bathua leaves, chopped, washed and strained
  • 1 tbsp mustard oil
  • 1/2 tsp cumin seeds
  • 1 pinch asafoetida powder
  • 2-3 chopped green chillies
  • 1” ginger, grated
  • 1/2 tsp red chilli powder
  • Salt to taste

Method –

  1. Mix the whole wheat flour with salt
  2. Add water little by little to make a soft dough
  3. Add the ghee to the dough, knead well and set aside
  4. Heat mustard oil in a Kadhai
  5. Add cumin seeds and asafoetida powder
  6. When the seeds splutter, add green chillies and grated ginger
  7. When it changes colour, add the bathua leaves
  8. Mix well and add salt
  9. Cover with a lid and let it cook for 6-7 minutes
  10. Let all the moisture evaporate and make the mixture absolutely dry. Set aside to cool
  11. Now, make equal sized balls from the dough
  12. Take a ball of dough, roll it into a small round, place about a lime sized ball or more of stuffing inside and close the edges
  13. Lightly dust the stuffed ball of dough with flour and roll lightly to a medium thick round of about 5” diameter
  14. Heat a iron tawa, place the paratha on it
  15. Flip it when brown specks appear, drizzle some oil/ghee and cook till done
  16. Serve with curd/pickle/butter

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