Bathua Paratha | MOTHER'S RECIPE | How To Make Paratha | North Indian Paratha | Breakfast Recipe

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In the new Episode of "MOTHER'S RECIPE" learn how to make Bathua Paratha on Rajshri Food

Bathua Paratha Recipe | Paratha | Paratha Recipe | Paratha Roti | Bathua Paratha | Easy Paratha Recipe | Best Paratha | Breakfast Recipe | Chenopodium Album Recipe | Snacks Recipe | Quick & Easy | Rajshri Food

Bathua Paratha Ingredients -

How To Make Paratha Filling
- 3 cups Water
- 2 Bunches Bathua Leaves (plucked & separated)
- 2 tbsp Oil
- 1/2 tsp Asafoetida (hing)
- 1 tsp Cumin Seeds (jeera)
- 1 tbsp Ginger-Chilli Paste
- 1 tsp Kashmiri Red Chilli Powder
- 1 tsp Dry Mango Powder (amchur)
- Salt (as per taste)

How To Make Dough
- 2 cups Whole Wheat Flour
- Water (as required)
- 1 tsp Oil
- Oil

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A paratha (pronounced [pəˈrɑːtʰə]) is a flatbread native to the Indian subcontinent, prevalent throughout the modern-day nations of India, Sri Lanka, Pakistan, Nepal, Bangladesh, Maldives and Myanmar, where wheat is the traditional staple. Paratha is an amalgamation of the words parat and atta, which literally means layers of cooked dough. Alternative spellings and names include parantha, parauntha, prontha, parontay, paronthi (Punjabi), porota (in Odia, Bengali, Malayalam), palata (pronounced [pəlàtà]; in Burma), porotha (in Assamese), forota (in Sylheti) and farata (in Mauritius and the Maldives).
Parathas are one of the most popular unleavened flatbreads in the Indian Subcontinent, made by baking or cooking whole wheat dough on a tava, and finishing off with shallow frying. Parathas are thicker and more substantial than chapatis/rotis and this is either because, in the case of a plain paratha. A Rajasthani mung bean paratha uses both the layering technique together with mung dal mixed into the dough. Some so-called stuffed parathas resemble a filled pie squashed flat and shallow fried, using two discs of dough sealed around the edges. The flour used is finely ground wholemeal (atta) and the dough is shallow fried.
In India, the plant is called bathua and found abundantly in the winter season. The leaves and young shoots of this plant are used in dishes such as soups, curries, and paratha-stuffed breads, common in North India. The seeds or grains are used in phambra or laafi, gruel-type dishes in Himachal Pradesh, and in mildly alcoholic fermented beverages such as soora and ghanti. In Haryana state, the "bathue ka raita" i.e. the raita (yogurt dip) made with bathua, is very popular in winters