Share
Bathua, also called goosefoot, Chenopodium album, or Fat-Hen, is a common leafy green that is particularly utilised in several North Indian recipes. There are other regional names for this specific green in addition to the Hindi term bathua such as 'chakwat' in Marathi, 'pappukura' in Telugu, ‘paruppukkirai’ in Tamil, ‘kaduoma’ in Kannada, ‘vastuccira’ in Malayalam and ‘chakvit’ in Konkani. For many years, people have valued these leaves for their earthy taste and nutritious content, which contains vitamins A and C along with iron and calcium.
Although making bathua paratha might be simple, there are a few basic steps that must be mastered to get the ideal mix of flavours, texture, and consistency. It goes well with pickles or yoghurt. This can be eaten for breakfast, lunch, or dinner. Read on to discover some essential suggestions that will enable you to prepare this tasty treat at home with ease.
Use Fresh Bathua
Select fresh, deep green leaves that are free of discolouration or any defects. In addition to losing flavour, wilted or aged leaves can give your parathas poor texture, so choose crisp leaves. Younger leaves have a milder flavour than older ones, so if possible, select them. Wash them well several times to get rid of any sand or dirt. Then, soak them in water that has been infused with a little amount of salt. To make it easier to incorporate the cleaned leaves into the dough, roughly cut them before cooking.
Image Credit: Wikimedia Commons
Cooking Of Bathua Leaves
Boil a pot of hot water, then add the chopped bathua leaves and let them blanch for two to three minutes. This rapid cooking technique lessens any bitterness. After that, rinse the leaves and submerge them in a bowl of ice water. This helps to keep the bright green colour of the leaves. Once the leaves have cooled, remove any remaining moisture by draining the water. Eliminate as much water as possible because too much moisture can make the dough excessively sticky.
Dough Preparation
Combine whole wheat flour, 1-2 teaspoons of oil or ghee for extra richness, and a pinch of salt in a large mixing bowl. Next, add the prepared bathua along with spices like cumin seeds, salt, and a pinch of ajwain (carom seeds). Then, gradually add water and knead the flour until the dough is smooth and elastic. Let the dough rest for at least 20 to 30 minutes, and make sure it is not too sticky or too dry. If you want more flavour and spicy, add chopped onions and green chillies.
Rolling The Dough
To keep your work surface from sticking, dust it with flour. Roll each portion of dough into a smooth ball after dividing it into equal parts. Sprinkle some dry flour and form uniformly thick rounds. The paratha should have a medium thickness; if it is too thin, it will get crispy, and if it is too thick, it won't cook through. Apply a little oil or ghee to both sides before cooking.
Cooking Process
Heat a griddle or tawa until it's hot over medium flame. When the paratha is rolled out, place it on the hot surface and cook it for one to two minutes. While it's cooking, turn it over and drizzle it with oil or ghee to enhance flavour. Keep flipping until brown spots are equally distributed and both sides are cooked through. Take off the heat and store warm in a kitchen towel or a hot pot until you're ready to serve.
Serving And Storing
Bathua parathas are best eaten hot from the griddle. To keep the parathas from drying out after cooling, put them in an airtight container or cover them in parchment paper or aluminium foil. If you have leftover dough, keep it fresh in the refrigerator for one week.
The dish's flavour profile can be enhanced by serving it with classic accompaniments such as plain yoghurt, mint chutney, or tangy pickles. For a complete supper, you may also serve them with a curry or dal.
Image Credit: Wikimedia Commons
