By Devi Poojari
January 23, 2024
Image Credit: Wikimedia Commons
The indigenous winter green – known as bathua ka saag – is a lesser-known seasonal ingredient that is loaded with nutrients that are needed to endure the harsh temperatures. Use it to make these luridly green parathas that can be enjoyed alongside a steaming cup of chai.
Image Credit: Wikimedia Commons
1 bunch bathua leaves, chopped 2 cloves garlic, minced 1 teaspoon cumin seeds 1 cup flour 1 pinch salt 2 teaspoons oil ½ teaspoon ajwain seeds Water, as required Oil, for toasting
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Heat a teaspoon of oil in a pan and sauté the cumin and garlic until aromatic, before tipping in the bathua leaves.
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Season lightly with salt and cook until the leaves have wilted, before letting it cool slightly.
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Meanwhile, combine the remaining dry ingredients in a large bowl and add the remaining teaspoon of oil to mix well.
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Add the sauteed bathua to the mixture and use additional water to knead the mixture to a soft dough.
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Rest for 20 minutes and roll out into thick parathas that will need to be cooked for 3-4 minutes on each side, with a generous drizzle of oil. Serve hot.
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