I try to use different greens when I go for grocery shopping at Indian store @patelbrothers . This time I happened to see Bathua (Pigweed) of which I had never heard of before nor tried it.
Little did I know that India happens to be the largest cultivators of Bathua (There’s so much I have to learn about my birthland ). Bathua is also known as lamb’s quarters, pigweed, goosefoot etc. (how did these names originated?). Let me know in the comments if you know more about it.
Bathua is rich in Calcium, potassium, magnesium and Vitamins A, C and B6. All these and the micronutrients make this leafy green vegetable incredibly nutritious and a winter essential.
Here’s how you make it:
2 cups of chopped Bathua/one whole Bathua bunch
3 cups flour- I used 1 cup gluten free and 2 cups wheat flour
1 tbsp green chilli paste
1 tbsp salt
1/2 tbsp Ajwain seeds (carom or thymol seeds)
1 tsp Asafoetida/hing
1 tbsp oil
1. Mix all the ingredients except water. Slowly add water depending on how much you need to make a soft dough.
2. Roll into parathas- you can use tortilla press if you prefer.
3. Heat griddle and put parathas on it and apply ghee/oil on both sides and cook it until it turns brown.
4. Serve with yogurt or any sweet pickle
Let me know if you tried something new and was surprised on how little you knew about food and how tasty it was.