lasuni bathua paratha recipe with dal amla chutny

Bathua or chenopodium leaves is a winter vegetable and is surly more nutritious than spinach, I use it to make many recipes and this is one of my favorites.

This is a recipe which can qualify for breakfast, lunch or dinner according to your choice and preparation time you have at a given time, but one thing is sure that it is a healthy recipe and 2 parathas with chutney will add up to 250 Kcal, not to mention the loads of iron, calcium and vit C and the combo of carbohydrate-protein-fiber.

Interestingly a paratha lover like me is delighted at a recipe like this as it keeps my cravings satisfied too.

If cleaning and washing of bathua leaves has been done beforehand, it is a simple and quick recipe and the use of amla ensures your stomach absorbs all the iron and calcium in it. Who says taste and health don't go hand in hand.

ingredients for bathua parathas

whole wheat flour 1 cup
bathua or chenopodium leaves microwaved or blanched without added water 1 cup
green chillies 2-3
garlic cloves 5 nos.
ajwain seeds 1 tsp
salt to taste
ghee or any oil to shallow fry the parathas ( it can be made without oil too)


Grind the bathua leaves green chillies and garlic in a grinder and knead a soft dough mixing all the other ingredients too, except ghee, a little more flour may be needed if the bathua is watery.

Make small balls of the dough, roll out round rotis and roast over a hot tawa or griddle both the sides untill light brown, smear a little ghee or butter, not more that 1/2 tsp for one paratha.

It can be served without smearing ghee and is quite tasty with the chutney combination. This quantity of ingredients will be sufficient to make 5-6 parathas

bathua ka paratha and amla chutney

ingredients for dal amla chutny

chana dal or split chickpeas 2 tbsp soaked for 30 minutes (or use roasted peanuts or soaked peanuts)
amla 4 nos. deseeded
green chillies 4 nos1 inch piece
coriander leaves a handful (optional)
sallt to taste


First grind the amla in a grinder cuz it takes a little more time, then add all the other ingredients and make a smooth paste adding 1/4 cup of water.

Serve with the parathas, though it can be served with fritters or poha too.

There are many more amla chutneys on this blog, please check and make the one that suits your taste.


  1. Loved the green healthy color Sangeeta..:)

  2. This is an ingenious way of integrating some exta green to your diet...especially with fussy colourful rotis are lot more interesting to eat than leafy veggies!!!

  3. Do you know if we can get bathua in US?

  4. Do you know if you can get bathua in US? if so by what name?

  5. hi vikster

    thankyou for dropping by and for making me realize that i have given the name of bathua wrong,it is actually chenopodium , and not amaranth , as i have mentioned in all my posts of bathua recipes.....actually here in delhi , all the fancy food marts lable bathua as amaranth , so i did it uncontiously without realising.......a blunder for a biologist like me......i am immensely sorry for that.

    i dunno if it is available in the US , it may be called chenopodium or pigweed there...


    1. Hi Anonymous, I am sorry I am clueless about the availability of bathua in the US. I live in India and find this green freely during winters.

    2. This comment has been removed by the author.


Post a Comment