Bathua paratha makes for an excellent breakfast choice, coupled with yogurt or pickle. Bathua (Chenopodium album aka pigweed) grown in winter in North India, is said to be high in vitamin A, calcium, potassium, phosphorus, trace minerals, B-complex vitamins, vitamin C, iron, and fibre. Alternatively, it can be served with other sabzis for lunch or dinner.

What you would need:

• Bathua leaves – 200 grams
• Wheat flour – 3 cups
• Ajwain/ carom seeds – 1/4^th cup
• 4 Green chillies – finely chopped
• Vegetable Oil
• Salt, to taste

Take the Bathua leaves and remove the stems and wash them properly before boiling them in a pan for 5 minutes (without adding any water), and set aside. Add wheat flour, ajwain, green chillies and salt to the leaves and mix well. Use some water and knead the dough. Take a small size ball from the dough and roll it with the rolling pin. Place on the tava and sprinkle some oil and cook the paratha on medium flame.

Take it off the tava once golden brown in colour. Bathua Paratha is then ready to serve!