Chopped bathua is combined with atta, sesame seeds, chilli, ginger, ajwain, and salt. The mixture is rubbed lightly to release the aroma before adding water gradually. A soft but non-sticky dough is kneaded, keeping pressure gentle to avoid crushing the greens.

The dough is covered and rested at room temperature. This pause allows gluten to relax and sesame seeds to hydrate slightly. Resting also mellows bathua’s raw edge, resulting in smoother rolling and a more rounded flavour once cooked.

The dough is divided into equal portions and shaped into balls. Each ball is dusted lightly and rolled into a medium-thick disc. Uniform thickness ensures the greens cook through without drying the surface.

A hot tawa is used to cook the paratha until bubbles rise and light browning appears. After flipping, ghee is applied to both sides. Gentle pressing encourages even cooking while sesame seeds toast and release a nutty aroma.

Parathas are removed once golden and pliable. They are kept warm in a cloth-lined basket to prevent condensation. Serving immediately preserves softness and layered flavour.