10 interesting dishes made with Bathua leaves and why they should not be missed during winter

Bathua leaves, also known as Chenopodium album, are a humble winter leafy greens packed with iron, calcium, and vitamins A, C, & B6, boosting overall health. They are rich in fiber, improve digestion, prevent constipation, and promote gut health too. They are also known for their detoxifying properties, which can help cleanse the blood and improve skin health. Here we have curated a list of 10 interesting dishes one can make with bathua leaves during the winter season.

This one is rich in fiber and is made with a tempering of mustard oil, panch phoran and also uses cloves of garlic. It is a dry side dish that goes well with roti, dal, and rice.

It is a crispy, deep-fried snack item made with bathua leaves dunked in spicy gram flour paste, coated well and then deep fried to perfection. It goes well with chai and chutney on the side.

This is one of the most famous dishes made with bathua. All you need to do is, blanch the leaves and then blend them into a puree and knead the dough with it along with a pinch of salt and ajwain seeds to it. Roll out parathas and cook using oil or ghee.

To make this side dish, all you need to do is, blanch the leaves and then blend them into a puree and cook it in a tempering of ghee and jeera and further add it to sweetened curd, whisk and serve with paratha or rice.

This is a gravy curry that uses blanched bathua leaves that are cooked in a tomato curry along with fried potatoes. It makes for a perfect meal with steamed rice, ghee, and dhaniya ki chutney.

This one makes for a healthy snack, where seasonal veggies are boiled and mashed into a spicy stuffing along with bathua leaves, which are then stuffed in bread slices, and are then deep-fried to perfection.

To make this kadhi, all you need to do is, simply make the regular kadhi with besan, curd and spices and then add bathua pakodis to it and simmer until they turn tender. Enjoy with rice and ghee on top.

This makes for a filling breakfast, where gram flour, curd, and sooji is mixed with a portion of puree of bathua and is then cooked on a tawa to make a crepe-like dish that goes well with chutney on the side.

Just like parathas, one can make pooris by kneading the salty dough using bathua puree and then deep fry them in oil or ghee.

It is a curry made with toor or masoor dal, where you cook the dal with chopped bathua leaves in a tempering of ghee, cumin seeds, fenugreek seeds, and garlic.

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