Bathua Paratha

Method

Tick each step as you go. 0 of 7 done.

1. Step 1Use bathua bought as an edible vegetable from a trusted seller; do not use unidentified foraged plants. Remove coarse stems and damaged leaves. Wash in several changes of clean water until no grit remains.
2. Step 2Bring a saucepan of water to the boil. Add the greens and simmer for 2–3 minutes until wilted and tender. Drain, cool enough to handle and squeeze out excess water.
3. Step 3Chop the greens very finely. Mix with atta, ginger, optional chilli, ajwain, cumin, salt and 1 tbsp oil.
4. Step 4Knead into a soft, pliable dough, adding water a tablespoon at a time only as needed. The cooked greens contribute moisture, so do not add a full cup of water at once. Cover and rest for 20 minutes.
5. Step 5Divide into 6 balls. Roll each to about 14 cm, brush with a thin film of ghee or oil, fold in half and then in half again, and gently roll the triangle to an even thickness.
6. Step 6Place on a preheated medium-hot tawa. Flip when pale spots and bubbles appear, then brush lightly with ghee or oil. Turn and press the edges until golden on both sides and cooked through, about 3 minutes per paratha.
7. Step 7Serve warm with plain dahi or a small spoon of achar. Keep cooked breads in a clean cloth while finishing the batch.