Can we call winter the favourite season for food lovers? Reason? Because this is that time of the year when you get to explore a variety of options, not only just traditional sweets. From leafy vegetables to fruits, the season has a lot to offer. And, it won't be wrong to say that nutritious greens dominate our kitchen space. Honestly, we don't mind at all. The very word, “green vegetables”, may sound boring to a few but we can't ignore its health benefits. One such green vegetable is the Chenopodium album, commonly known as bathua. From paratha to bathua ki daal, the options are endless. Now, we have chef Saransh Goila who is here with a bathua paratha recipe. FYI: the recipe is originally by his mother Poonam Goila.
In the video, we can see his mother rustling up the paratha and Chef Saransh assisting her. In the caption, the chef mentioned, "One of the creamiest and more flavourful winter greens apart from Sarso. It's so underrated and non-glamourous. God knows why." Chef Saransh stated that he, including his mother, wait for fresh Bathua for the entire year and make so many dishes from it: paratha, raita, saag and bhurji.
Main ingredients required to make Bathua paratha:
1) Bathua (Chenopodium album) – 2 bunches
2) Atta (wheat flour) – ¾ cup
3) Besan (gram flour) – ¼ cup
4) Ghee – 2 tablespoons
5) Jeera – 1.5 tablespoons
6) Coriander powder – ½ tablespoon
7) Chilli powder – 1 tablespoon
8) Garam masala – ½ tablespoon
9) Pinch of hing
10) Salt as per taste
How to prepare Bathua paratha?
1) First of all, take the bunches of bathua, wash the leaves and boil them for a good three minutes. Strain it and keep it aside.
2) Now, prepare a tadka. For this, take a separate pan and heat some ghee into it. Put jeera, coriander powder, chilli powder, some garam masala, a pinch of hing and salt as per your taste. Now, add the boiled bathua into it and cook it down for 7-8 minutes until it reduces to half. Keep aside to cool.
3) Prepare the dough with atta and besan with their respective quantities as mentioned in the ingredients section.
4) Flatten a dough ball, spread ghee and add generous bathua stuffing. Roll the paratha. It may crack a little just like any other stuffed paratha but don't worry about that.
5) Let it cook and turn brown from both sides, on medium flame. Spread 1/2 tablespoon of ghee and cook for a minute. Finally, delectable Bathua paratha is ready.
Take a look:
Chef Saransh Goila often shares yummy traditional recipes on Instagram including something from his mother Poonam Goila's cookbook.
Prior to this, he had dropped another winter recipe, sarso ka saag, prepared by her mother. This famous recipe is popular in Punjab and commonly relished with makki ki roti.
For this, his mother took chop mustard, spinach, bathua and radish leaves and washed them. She boiled it and added some salt. After it cooled down, she separated the water and saag. Now, it was time to prepare a nice mixture using garlic cloves, onions and ginger. She also added some tomatoes along with a host of spices. And, she was good to go. Read all about it here.
Try out these amazing and wholesome winter delights at home and impress your family members with your culinary skills.