Make Bathua Part Of Your Diet Using These Recipes

As the winter season is finally here, we have to make a few tweaks in our diet which includes a lot of leafy vegetables. From methi and 'sarson' to turnip greens, we have to add ‘Bathua', also called pigweed to our diet.  

Bathua is considered an ancient seasonal green, as the leaves are full of qualities which can do wonders for your health. Bathua is loaded with minerals and antioxidants. It is a powerhouse of Vitamin A, C and B complex vitamins. The leaves are a good source of amino acids as well.

Bathua Saag

Ingredients:

• 1 kg blanched bathua saag
• 6 green chilli
• 4 teaspoon mustard oil
• 2 teaspoon garlic paste
• 2 teaspoon cumin seeds
• water as required

For Seasoning:

• salt as required
• 2 teaspoon garam masala powder
• For Garnishing
• 5 cloves garlic

Method:

• Start by washing bathua in running water and then blanch the leaves.
• Place them in a blender jar and grind to make a coarse paste.
• Roughly chop green chilies in a small bowl and keep it aside.
• Take a large pan, add mustard oil and heat it over medium flame.
• When oil bubbles start to rise, add cumin seeds and cook till seeds start to splutter.
• Add garlic paste and mix it well with seeds.
• Saute for a minute and then add bathua saag and chopped green chilies.
• Sprinkle salt and mix the ingredients well.

Read More: Top 5 Egg Recipes For Winter Season

Bathua Parantha

Ingredients:

• 300 grams wheat flour   
• 100 grams gram flour  
• 250 grams bathua
• 1 pinch hing
• ½ tsp Jeera
• 2 finely chopped green chilies
• Salt to taste
• Oil

    

Method:

• Sift wheat flour and gram flour in a utensil.
• Add salt to taste and 2 teaspoons of oil.
• Knead a smooth dough with water.
• Cover and keep aside for half an hour.
• Clean bathua, remove stems.
• Wash twice in clean water and cut.
• Heat 1 tablespoon oil in karai (wok) and add asafetida, cumin seeds.
• Add green chili when cumin seeds crackle.
• Add pigweed, salt, and red chili.
• Mix all ingredients well.
• Cover and cook on medium flame for 3 minutes.
• Uncover, pigweed must be cooked and watery.
• Now cook pigweed uncovered, on high flame.
• Water dries in 4-5 minutes and dry pigweed filling is ready for paranthas.
• The dough must also be ready for making paranthas.
• Make a small ball of dough and roll into rounds 3 inches in diameter.
• Place 1 teaspoon of pigweed filling on this round and seal it.
• Flatten with palms and roll carefully in rounds 6-7 inches in diameter.
• Heat the griddle and put parantha on it.
• Apply oil on both sides and fry till it turns brown, turning regularly.
• Make all paranthas in this way.
• Your hot and tasty pigweed paranthas are ready.
• Serve hot paranthas with curd, chutney and your favorite vegetable.