Bathua Poori Recipe is a puffed Indian bread with a healthy and pretty add on ingredient – Bathua. Bathua not only adds nice flavors to the regular poori but also gives it a nice texture. And the hint of green in the pooris is so inviting.
I have kept the simple bathua poori simple but you can enhance its flavor by adding ginger chili paste, red chili powder, garlic paste, garam masala powder, crushed coriander seeds, cumin seeds and so on. Further little rice flour, gram flour (besan), semolina (sooji), grind ed lentils (dal powder) can add to the texture.
All my life I have been eating bathua in one or the other form but I never knew that bathua is also known as chenopodium album, lamb’s quarters, melde, goosefoot, fat-hen, white goosefoot, pigweed.
1. Make bathua paste : To make bathua paste, heat some water in a pan. Add bathua leaves along with a pinch of salt and 1/2 tsp sugar. Let it boil for 3-4 minutes or till the bathua softens. Strain out the water and let the bathua cool. Blend it to a coarse paste.
Tips: Adding sugar while boiling the bathua helps to retain its green color. Adding sugar while boiling the bathua helps to retain its green color.
2. Prepare the dough : In a large bowl take 2 cups whole wheat flour. Add the bathua paste, salt to taste, a pinch of asafoetida and 2 tbsp hot oil. Make a semisoft dough using water. Avoid wastage: Rinse the jar with some paste on the walls and use this water to make the dough.
Tips:Adding hot oil to the dough helps the pooris to puff nicely. {After all jo phooli nahi, wo poori nahi ;)}
3. Rest the dough
4. Prepare the poori : Divide the dough into 16-20 portions. Roll them. Don’t roll them too thin ot thick. They should be slightly thicker than the chapatis.
5. Fry the poori : Heat sufficient oil in a deep pan / kadai. Check it by adding a small ball. It should surface in 1 or 2 seconds. Add the poori to the hot oil. Using a perforated spoon press the poori. It will puff, flip it. Cook from the other side too. Take out on an absorbent paper.
Tips:Take care to maintain the temperature of the oil.
6. Bon appetit : Serve hot bathua ki poori with any gravies/curries. You can also make it for breakfast and enjoy with a cup of tea and some pickle or ketch up.
PREP TIME 20 minutes
COOK TIME 20 minutes
TOTAL TIME 40 minutes
2 cups whole wheat flour
1 cup Chenopodium album (bathua) paste
1/2 tsp sugar
Salt to taste
A big pinch of asafetida (heeng)
2 tbsp hot oil
Oil for frying
Water as required
1. Make bathua paste
To make bathua paste, heat some water in a pan. Add bathua leaves alongwith a pinch of salt and 1/2 tsp sugar. Let it boil for 3-4 minutes or till the bathua softens. Strain out the water and let the bathua cool. Blend it to a coarse paste.
Tip: Adding sugar while boiling the bathua helps to retain its green colour.
Tip: Don’t make a fine paste. Make a coarse paste; it will give a better texture to the poori.
2. Prepare the dough
In a large bowl take 2 cups whole wheat flour. Add the bathua paste, salt to taste, a pinch of asafetida and 2 tbsp hot oil. Make a semisoft dough using water. Avoid wastage: Rinse the jar with some paste on the walls and use this water to make the dough.
Tip: Adding hot oil to the dough helps the pooris to puff nicely. {After all jo phooli nahi, wo poori nahi ;)}
3. Rest the dough
Let the dough rest for 15-20 minutes. Thereafter again knead it for 2-3 minutes.
4. Prepare the poori
Divide the dough into 16-20 portions. Roll them. Don’t roll them too thin ot thick. They should be slightly thicker than the chapatis.
5. Fry the poori
Heat sufficient oil in a deep pan / kadai. Check it by adding a small ball. It should surface in 1 or 2 seconds. Add the poori to the hot oil. Using a perforated spoon press the poori. It will puff, flip it. Cook from the other side too. Take out on an absorbent paper.
Tip: Take care to maintain the temperature of the oil.
6. Bon appétit
Serve hot bathua ki poori with any gravies/curries. You can also make it for breakfast and enjoy with a cup of tea and some pickle or ketch up.
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