Chandan Batwa Recipe – Authentic Indian Bathua Paratha with Tamarind

Last Updated on 2 months by Neha Deshmukh

Chandan Batwa Recipe – Authentic Indian Bathua Paratha with Tamarind

Hey everyone! If you’re anything like me, you’re always on the lookout for recipes that are both delicious and good for you. And let me tell you, this Chandan Batwa Paratha is exactly that! I remember my grandmother making these during the winter months, and the aroma of these parathas always filled the house with warmth. It’s a taste of home I’m so excited to share with you.

Why You’ll Love This Recipe

This isn’t just another paratha recipe. It’s a celebration of seasonal greens and traditional Indian flavors. Chandan Batwa (also known as Bathua) is a nutritional powerhouse, and pairing it with the tang of tamarind creates a truly unique and satisfying dish. Plus, it’s surprisingly easy to make! It’s perfect for a hearty breakfast, a light lunch, or even a comforting dinner.

Ingredients

Here’s what you’ll need to make these amazing Bathua Parathas:

• 2 cups Chopped Chandan Batwa (Bathua/ Bathuwa) leaves
• 1.5 cups Wheat flour
• 2 tablespoons Semolina Fine
• 1 teaspoon Green Chilly Paste (adjust to your spice preference!)
• 1 teaspoon Tamarind dry pulp
• 1 teaspoon Turmeric Powder
• 6-7 Chopped/crushed garlic cloves
• 1 teaspoon Carom Seeds (Ajwain)
• 1 teaspoon White / Black Sesame Seeds
• Salt to taste
• Oil / Ghee / Butter for roasting

Ingredient Notes

Let’s talk ingredients for a sec! These little things make all the difference.

• Chandan Batwa/Bathua Leaves: These leafy greens are packed with iron, vitamins, and antioxidants. They have a slightly earthy flavor that pairs beautifully with the other ingredients. If you can’t find fresh, you can use frozen (more on that in the FAQs!).
• Fine Semolina (Sooji): Using fine semolina adds a lovely texture to the parathas – a little bit of a delightful crunch. Don’t use coarse semolina, it won’t give you the same result.
• Tamarind: Tamarind isn’t just about the tangy flavor! It’s a staple in Indian cuisine, especially in North India, and adds a depth of flavor that’s hard to replicate. My family always used dried tamarind pulp, but you can find tamarind paste in most Indian grocery stores.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give those Chandan Batwa leaves a really good wash and chop them up finely. You want them nice and small so they distribute evenly throughout the paratha.
2. In a nice big mixing bowl, combine the chopped leaves, wheat flour, semolina, green chili paste, tamarind pulp, turmeric powder, garlic, carom seeds, sesame seeds, and salt.
3. Now, slowly add water, a little at a time, while mixing everything together. You’re aiming for a consistency similar to idli batter – thick, but still pourable.
4. Heat a non-stick griddle or tawa over medium heat. Sprinkle a few drops of water on it to test if it’s hot enough. If the water sizzles and evaporates quickly, you’re good to go!
5. Take about 2 tablespoons of the batter and, using wet fingers (this prevents sticking!), gently spread it out on the griddle to form a circle. Don’t worry about making it perfect!
6. Cover the paratha with a lid and let it cook for 2-3 minutes, or until you see the edges start to lift easily from the griddle.
7. Drizzle a little oil or ghee around the edges, then carefully flip the paratha. Cook the other side until you get those beautiful golden spots.
8. Serve hot with a dollop of ghee, butter, or your favorite chutney!

Expert Tips

• Don’t overwork the dough! Overmixing can make the parathas tough.
• Keep the griddle at medium heat. Too high, and the parathas will burn before they cook through.
• Wet your fingers when spreading the batter – it makes all the difference!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply use oil instead of ghee or butter for roasting. It’s just as delicious!
• Gluten-Free Adaptation: Swap the wheat flour for a gluten-free flour blend. I like using a blend of rice flour, potato starch, and tapioca starch.
• Spice Level: Adjust the amount of green chili paste to your liking. My friend loves it super spicy, so she adds a whole tablespoon!
• Festival Adaptations: These parathas are especially popular during Holi and Makar Sankranti. They’re a great way to celebrate with family and friends.

Serving Suggestions

These parathas are fantastic on their own, but they’re even better with a side of:

• Yogurt
• Pickle (Achar)
• Mint-Coriander Chutney
• Sweet Mango Chutney

Storage Instructions

Leftover parathas can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them on a griddle or in a pan with a little bit of oil or ghee.

FAQs

Let’s answer some common questions!

• What are the health benefits of Chandan Batwa/Bathua leaves? They’re incredibly nutritious! Rich in iron, calcium, and vitamins, they’re great for boosting immunity and overall health.
• Can I use frozen Chandan Batwa/Bathua leaves? Yes, you can! Just thaw them completely and squeeze out any excess water before chopping.
• What is the best way to prepare tamarind pulp for this recipe? Soak the dried tamarind pulp in warm water for about 30 minutes. Then, mash it with your fingers to extract the pulp and discard the seeds and fibers.
• Can this paratha be made ahead of time? You can prepare the batter ahead of time and store it in the refrigerator for up to a day.
• What chutneys pair best with Chandan Batwa Paratha? Mint-coriander chutney and sweet mango chutney are classic pairings, but feel free to experiment with your favorites!

Enjoy making this recipe, and let me know how it turns out in the comments below! Happy cooking!