Bathua roti
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Whole wheat roti kneaded with chopped bathua leaves and ajwain, a winter bread eaten with curd and white butter.
Region: HaryanaOccasion: Winter breakfast and lunchTime: 30 minServes: 4Vegetarian
Ingredients
- 2 cups whole wheat flour
- 2 cups bathua (lamb's quarters) leaves, finely chopped
- 1 green chilli, finely chopped
- ½ tsp ajwain
- Salt to taste
- Water to knead
- Desi ghee
Method
- Mix the flour with the bathua, green chilli, ajwain and salt.
- Knead with very little water, since the leaves release moisture, into a soft dough.
- Roll into rotis or thick parathas.
- Cook on a hot tava, brushing with ghee, until golden spots appear on both sides.
- Serve with curd, pickle or white butter.
History
Bathua grows on its own among wheat and gram in the winter fields of Haryana and is picked free by village families.
Significance
Bathua is eaten all through the winter in Haryana, in rotis, raitas and saag.