Take the leaves of 250 grams of Bathua, wash and boil them for 5 to 6 minutes on a high flame.

Transfer the boiled Bathua leaves to a mixer grinder and make a paste. (Pro tip: Grind the bathua coarse, not silky smooth. It holds the dough's texture better.)

Make a soft dough with 2 cups of wheat flour, salt to taste, ¼ tsp of cumin seeds, ½ tsp of fennel seeds, ¼ tsp of red chili powder, the Bathua paste and water as required. (Pro tip: I always add water a little at a time, because the Bathua paste has a lot of moisture in it. If too much water is added, the dough will be difficult to roll.)

Make a small peda out of the dough, roll it into a paratha.

Put it on a preheated iron tawa. Flip it after a minute.

Apply ghee on the surfaces as required and fry them until nice and crispy on a medium flame. Remove when done. (Pro tip: I always fry the parathas on a medium flame. This makes them crispy from the outside and soft from the inside).

Your tasty and healthy homemade Bathua paratha is ready.