Having parathas as breakfast in winters is always special. Any kind of Paratha with a bit of butter dissolving on top is always tempting and yummy. All paratha recipes taste extraordinary at any given day, however, the one's available season-wise has a special space in the menus. Let's acquaint ourselves with a delightful green winter-specific paratha made with bathua.
Bathua scientifically known as Chenopodium Album is accessible in northern India all throughout the wintertime of the year. The splendid green leaves are stuffed with nutrients, particularly vitamin A and C. The vegetable is wealthy in several antioxidants, making it superb for boosting our immunity.
Considering its high fiber content, it likewise helps indigestion, which is very useful during this time of the year as our physical activity decreases and our eating regimen turns substantial and rich. Below is a recipe for bathua paratha that additionally has potatoes in it for taste.
Contents: (Servings for 2)
- Bathua Leaves - 2 Cups
- Boiled Potato - 1
- Green Chillies - 2
- Cumin Seeds - Half Teaspoon
- Garlic Ginger Paste - Half Teaspoon
- Hing - 1 Pinch
- Garam Masala Powder - 1 Teaspoon
- Salt - Taste Wise
- Red Chilli Powder - Taste Wise
Process:
- Wash the leaves and boil the same till they become wilt.
- Put some oil in a pan and heat. Once heated add hing, cumin seeds and fry the same till it becomes brown in colour. Further add ginger-garlic paste and saute the mixture for 1 minute.
- Stain and add the bathua leaves along with salt and red chilli powder. Cook the same for 5 minutes and turn the gas off.
- Now take a bowl and mash the boiled potato and mix it with bathua mixture, chillies, and garam masala. Mix all the contents well and keep it ready.
- Use the mixture for filling up the parathas. Cook the parathas with oil, butter or ghee as per your liking.
- Use curd or raita as serving along with the paratha.
(Also try Badam Kheer Recipe)
