Bathua Paratha With Paneer Carrot Stuffing |

Divya Suresh March 28, 2026

Bathua Paratha With Paneer Carrot Stuffing |

CHENOPODIUM ALBUM or WILD SPINACH PARATHA | ಬತುಆ ಸೊಪ್ಪಿನ ಪರಾಠಾ |

Bathua, known as Chenopodium album or wild spinach in English, has good amount of water content and it is rich in fiber. This green leafy vegetable have vitamins such as A, B and C and they say this is a good source of iron, Potassium, Phosphorous and calcium, which makes it ideal choice for winter

During winters, we get lot of fresh bathua greens here in Gurgaon. It is definitely a very nutritious leafy vegetable available throughout the cold season. It is good for cholesterol, immunity, improves eye vision, strengthens bones and teeth

Apart from making bathua paratha, rotti, roti etc, I include a portion of bathua leaves while making winter famous Sarson ka saag. Everybody does. Sarson ka saag is a combination of green leaves, but mustard leaves are added in more quantity

And also you should definitely check this bathua akki rotti/bathua rice flour rotti recipe, which has a video demonstration – Bathua and spring onion thalipeeth

Talking about today’s paratha, I have put blanched and pureed bathua in the dough to get that vibrant green coloured paratha, and for stuffing I made paneer from scratch instantly for this dish

I always recommend making your own Paneer right before using it in any dish. It hardly takes time. Trust me, it feels and tastes so fresh, with no adulteration !!

Interestingly, I could guess the recipe for this paratha by looking at the details in the menu card at a restaurant called ‘Brij rasayanam’ ! And whenever I do like this, I immediately make it at home, so that I won’t forget or get confused

Ingredients : measuring cup used – 250 ml, Makes 4 Parathas

Wheat flour – 1 cup
Bathua leaves – 2 cups
Salt – 1/2 tsp
Water – no need, but if needed, put 1 or 2 tbsp only

For Stuffing :

Paneer (I instantly made paneer from scratch for this paratha) – 1/2 cup
Onion, finely chopped – 1/2 cup
Carrot, grated – 1/2 cup
Coriander leaves – 1/4 cup
Green chilli – 1 big
Salt – 3/4 tsp
Cumin seeds – 1 /2 tbsp
Sesame seeds – 1/2 tbsp

PROCEDURE :

Pluck, wash and rinse well the bathua leaves

Blanch bathua leaves (ie put washed bathua leaves in boiled water, cover and let it sit for 10 to 15 minutes), then drain all the water and grind the leaves without adding water

Take wheat flour in a parath/wide bowl, put bathua paste, salt, mix well and knead into a stiff and soft dough, then divide into equal portions

Below, you are looking at instantly made paneer from scratch, right before making this paratha

Now gather all the ingredients listed below the heading ‘for stuffing’ in a parath/bowl and combine everything really well, then divide into equal portions

Now take a portion of the dough, flatten it a little, place a portion of the stuffing in the centre, cover from all the sides and seal properly, then roll into a semi thick circular disc

Put it on a heated tawa and cook on both the sides by smearing little oil/ghee
Serve with any kind of accompaniment. Today I served these yummy parathas along with dal fry and masala gur/jaggery

Here are some of the special, interesting, both regular as well as navaratri vrat special paratha recipes for you to have a look at, Like –

Bathua Paratha With Paneer Carrot Stuffing |

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