A winter green – bathua, baathu, goosefoot or lamb's quarters – is easily available and just as easy to cook in various ways. This paratha makes use of freshly steamed baathu with ginger and garlic to make a flatbread that is delicious and a meal unto itself. The recipe below can easily accommodate spinach in place of bathua.

Read this post on kitchenpostcards.com

Kanika Samra

blogs from Boston