Bathua Paratha with Sesame is a cold-season flatbread rooted in North Indian winter kitchens, where fresh chenopodium greens are prized for their warmth and mineral richness. This recipe focuses on proper leaf handling, moisture control, and sesame integration so the paratha stays soft inside, lightly crisp outside, and never grassy or dense. The sesame seeds toast naturally on the tawa, adding nuttiness that balances bathua’s earthy bite while keeping the paratha comforting and meal-worthy.
Ingredients
UNITSIngredients
For the Dough:
1½ cupsFresh bathua leaves, finely chopped
2 cupsWhole wheat flour (atta)
2 tbspWhite sesame seeds (til)
1Green chilli, finely chopped
1 tspGinger, grated
½ tspAjwain (carom seeds)
1 tspSalt
¼ cupWater
For Cooking:
as requiredGhee
Follow
Directions
Description - Step 1
Prep Leaves
Tender bathua leaves are separated from coarse stems and washed thoroughly to remove grit. Excess water is drained completely to avoid a sticky dough later. Finely chopping the leaves ensures even distribution and prevents wet pockets during rolling.
Description - Step 2
Mix Dough
Chopped bathua is combined with atta, sesame seeds, chilli, ginger, ajwain, and salt. The mixture is rubbed lightly to release the aroma before adding water gradually. A soft but non-sticky dough is kneaded, keeping pressure gentle to avoid crushing the greens.
Description - Step 3
Rest Dough
The dough is covered and rested at room temperature. This pause allows gluten to relax and sesame seeds to hydrate slightly. Resting also mellows bathua’s raw edge, resulting in smoother rolling and a more rounded flavour once cooked.
Description - Step 4
Roll Parathas
The dough is divided into equal portions and shaped into balls. Each ball is dusted lightly and rolled into a medium-thick disc. Uniform thickness ensures the greens cook through without drying the surface.
Description - Step 5
Cook on the Tawa
A hot tawa is used to cook the paratha until bubbles rise and light browning appears. After flipping, ghee is applied to both sides. Gentle pressing encourages even cooking while sesame seeds toast and release a nutty aroma.
Description - Step 6
Serve Hot
Parathas are removed once golden and pliable. They are kept warm in a cloth-lined basket to prevent condensation. Serving immediately preserves softness and layered flavour.
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