Bathua saag, also known as Chenopodium album or lamb’s quarters, originated in Eurasia and is commonly found in temperate regions of Europe, Asia, and North Africa. In Indian cooking, it’s valued for its versatility and rich nutrition, featuring in dishes like saag, parathas, and raita, especially during winter. Packed with vitamins A, C, and K, along with minerals like calcium and iron, bathua saag offers numerous health benefits. Its high fiber content aids digestion and promotes a feeling of fullness, making it suitable for weight management. Additionally, it contains antioxidants and vitamin C, which boost the immune system and protect against infections.
We have some amazing paratha recipes, Check out our Methi Paratha , Chana Dal Paratha and Pyaaz ka Paratha recipes.
Ingredients
- Whole wheat flour – 2 cups
- Lamb’s quarters (Bathua Saag) – 500 grams
- Water – 1/2 cup
- Asafoetida (hing) – 1/4th teaspoon
- Olive oil – 1 tablespoon
- Salt to taste
- Bathua’s Water, as needed (about 1 tablespoons)
- Clarified butter (Ghee) for cooking
Method
- Gently separate the bathua leaves from the bunch, discarding any damaged or yellow ones. Then, place the leaves in a large bowl and fill it with enough water to fully submerge them.
- Next, swirl the leaves in the water, allowing any dirt or sand to settle at the bottom. Lift the leaves out of the water and discard it. Refill the bowl with fresh water and repeat the process until the water runs clear. Finally, place the cleaned bathua leaves in a colander or sieve to drain excess water.
- Once you’ve cleaned the leaves, boil them in water in an open pan. Make sure the leaves are soaked in water and allow them to soften for approximately 20 minutes until they change to a dark green color.
- In a large mixing bowl, combine whole wheat flour, boiled bathua saag, asafoetida, and salt. After kneading the mixture into a soft dough, cover it and let it rest for 15 minutes.
- Next, divide the dough into equal-sized balls and roll them out into circles, using a rolling pin and some flour to prevent sticking.
- Heat a tawa or griddle over medium heat. Place the rolled paratha on the hot tawa and cook until small bubbles start to appear on the surface. Then, flip the paratha using a spatula and brush some ghee on top.
- Continue cooking until both sides turn golden brown, pressing gently with a spatula to ensure even cooking. Repeat the process with the remaining dough balls.
- Finally, serve the hot Bathua Saag Parathas with yogurt, pickle, or any chutney of your choice.
