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Makki paratha stuffed with bathua is a delicious and nutritious choice. The combination of maize flour (makki) and bathua, also known as pigweed or Chenopodium, adds a unique flavor to the paratha. It's a popular winter dish in some regions, and the bathua stuffing provides a good dose of vitamins and minerals. Enjoy your meal.Here's a simple recipe for Makki Paratha stuffed with Bathua: **Ingredients:** - 2 cups makki ka atta (maize flour) - 1 cup finely chopped bathua leaves - 1 medium-sized onion, finely chopped - 1-2 green chilies, finely chopped - 1 tsp grated ginger - Salt to taste - 1/2 tsp red chili powder (adjust per spice preference) - Ghee or oil for cooking **Instructions:** 1. **Prepare the Dough:**    - Combine makki ka atta with water to form a soft dough.    - Let the dough rest for about 15-20 minutes. 2. **Prepare the Filling:**    - In a bowl, mix chopped bathua leaves, onions, green chilies, grated ginger, salt, and red chili powder. 3. **Make Stuffed Parath

1. **Ingredients:**    - 1 cup basmati rice    - 1/2 cup soya chunks    - 1 cup mixed vegetables (carrots, peas, beans)    - 1 onion, finely sliced    - 2 tomatoes, chopped    - 2 green chilies, slit    - 1/2 inch ginger, grated    - 2 cloves garlic, minced    - 1/2 teaspoon cumin seeds    - 1/2 teaspoon turmeric powder    - 1 teaspoon garam masala    - 1 teaspoon coriander powder    - 2 tablespoons oil    - Salt to taste    - Fresh coriander leaves for garnish 2. **Preparation:**    - Rinse the rice and soak for 30 minutes. Drain.    - Boil soya chunks in hot water for 5 minutes. Squeeze out excess water and set aside. 3. **Cooking:**    - Heat oil in a pan. Add cumin seeds and let them splutter.    - Add sliced onions, green chilies, ginger, and garlic. Sauté until onions are golden brown.    - Add tomatoes and cook until they are soft. 4. **Spices:**    - Add turmeric powder, garam masala, coriander powder, and salt. Mix well. 5. **Vegetables and Soya Chunks:**    - Add