
Ingredients–
For the Dough –
- 2 cups whole wheat flour
- 1/2 tsp salt
- Water to make a soft dough
- 2 tsp ghee
For the Stuffing-
- 500 gm bathua leaves, chopped, washed and strained
- 1 tbsp mustard oil
- 1/2 tsp cumin seeds
- 1 pinch asafoetida powder
- 2-3 chopped green chillies
- 1” ginger, grated
- 1/2 tsp red chilli powder
- Salt to taste
Method –
- Mix the whole wheat flour with salt
- Add water little by little to make a soft dough
- Add the ghee to the dough, knead well and set aside
- Heat mustard oil in a Kadhai
- Add cumin seeds and asafoetida powder
- When the seeds splutter, add green chillies and grated ginger
- When it changes colour, add the bathua leaves
- Mix well and add salt
- Cover with a lid and let it cook for 6-7 minutes
- Let all the moisture evaporate and make the mixture absolutely dry. Set aside to cool
- Now, make equal sized balls from the dough
- Take a ball of dough, roll it into a small round, place about a lime sized ball or more of stuffing inside and close the edges
- Lightly dust the stuffed ball of dough with flour and roll lightly to a medium thick round of about 5” diameter
- Heat a iron tawa, place the paratha on it
- Flip it when brown specks appear, drizzle some oil/ghee and cook till done
- Serve with curd/pickle/butter