Bathua Raita & Paratha बथुआ रायता और पराठा #bathuasaag #bathuakaparatha #bathuaraita #winterspecial

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: buttermilk

Greek yogurt adds creaminess with fewer calories.

whole wheat flour

🥗Healthier: almond flour

💰Cheaper: all-purpose flour

Almond flour is gluten-free, while all-purpose flour is more affordable.

ghee

🥗Healthier: coconut oil

💰Cheaper: butter

Coconut oil is a healthier fat option, while butter is more economical.

green chilies

🥗Healthier: bell peppers

💰Cheaper: jalapeños

Bell peppers provide sweetness, while jalapeños add heat at a lower cost.

Wash bathua leaves thoroughly, about 4-5 times to remove dirt.

Boil bathua leaves in water for 5-10 minutes, without chopping them.

After boiling, do not discard the water as it will be used for dough.

Let the boiled bathua cool down before processing.

Divide the cooled bathua; half will be used for raita and half for parathas.

Add fresh coriander and green chili to the half bathua for raita and blend it.

Whisk yogurt until smooth and mix in the blended bathua.

Add salt, black pepper, and cumin to the yogurt mixture and stir well.

Prepare a tempering with oil, cumin seeds, and asafoetida, and add it to the raita.

For the paratha dough, blend the remaining bathua with garlic, green chili, and ginger.

In a bowl, mix whole wheat flour, salt, turmeric, and the blended bathua.

Use the reserved boiling water to knead the dough until it's soft but not too tight or loose.

Cover the dough and let it rest for 10 minutes.

Divide the dough into small portions and roll them out into desired shapes.

Cook the parathas on a medium heat tawa, flipping until golden brown, adding oil or ghee as needed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens