1 Prepare the Dough

1. In a large bowl, mix chopped bathua leaves, green chillies, grated ginger, and TBOF Himalayan Pink Salt into TBOF Khapli Wheat Flour.

2 Knead and Rest

2. Add water gradually and knead into a soft, pliable dough. Cover and let it rest for 10–15 minutes to absorb the flavours.

3 Roll and Roast

3. Divide the dough into small balls, roll each one out into a paratha, and roast on a hot tawa. Cook both sides with a little TBOF A2 Cultured Ghee until golden brown and crisp at the edges.

4 Serve Warm

4. Serve the parathas hot with homemade white butter, fresh curd, or a seasonal pickle on the side.