By Shreya Sarpal
January 14, 2026
Bathua paratha is a nutritious winter flatbread made with fresh chenopodium leaves, spices, and wheat flour. Soft inside with crisp edges, it delivers earthy flavours and nourishing warmth in every bite.
2 cups finely chopped bathua leaves 2 cups whole wheat flour 1 tsp salt 1 tsp ajwain (carom seeds) ½ tsp red chilli powder 2 tbsp oil Water, as required Ghee, for roasting
Wash bathua leaves thoroughly, drain well, and chop finely to avoid excess moisture.
In a bowl, mix wheat flour, bathua, salt, ajwain, chilli powder, and oil.
Add water gradually and knead into a soft, pliable dough, then rest for 10 minutes.
Divide into balls and roll into medium-thick parathas using dry flour.
Roast on a hot tawa with ghee, flipping until golden spots appear on both sides.