Bathua ki Poori /बथुए की पूरी /Fried Indian Bread of Goose-foot

Bathua Poori 

Bathua (Chenopudium Album) is widely grown in Northern part of India and is a winter vegetable. It is also known as Goose foot, Pigweed, Lamb's- quarter, Wild spinach. The edible part is leaves and sometimes very render stem. 

Bathua is added to Sarson (mustard leaves) along with spinach to make Sarson ka saag. 

Bathua raita and bathua poori /parantha, bathua stuffed parantha are my favorite. 

Preparation Time: 30 minutes

Cooking Time : 20 minutes (boiling bathua, making poori) 

Servings: 25 pooris 

Nutritional value of 100 gm Bathua:

Water: 92.5 gm

Carbs: 2.25gm

Fats :0.5gm

Proteins : 0.98gn

Dietary Fibers :2.21gm

Ash: 1.57 gm

Sodium: 237 mg

Potassium : 427 mg

Iron :1.01 mg

Calcium:69 mg

Magnesium : 76 mg

Phosphorus : 52 mg

Zinc: 0.41

Vitamin A, B6(carotene), C 

Ingredients Required for Making Bathua Poori :

The cup taken for all measurements it should be same. 
The cup taken by me for measurement is of 150 ml capacity. 

• Whole wheat flour (atta) : 1 cup (100 gm) 
• Samolina : 1/4cup (25 gm) 
• Corn flour : 2Tablespoons 
• Ghee (refined butter)/cooking oil:4 Teaspoons 
• Bathua paste: 1/2 cup 
• Salt : 1 Teaspoon 
• Carrom seeds (Ajwain) :1 Teaspoon 
• 15 ml water for making dough. 
• 20 ml water for cooking bathua. 
• Oil for frying 

Directions For Making Bathua Poori :

Step 1: Making Bathua paste :

• Remove leaves from stem. Wash them thoroughly. Drain excess the water. 
• In a thick bottom pan take 20ml water add 1 teaspoon salt and boil the water. 
• Once water boils add cleaned bathua leaves. Cover and switch off the heat. 
• Let it cool. The leaves will get nicely wilted and become soft without loosing it's beautiful green color. 
• Pulse the leaves with all the juices in the pan to make soft silky paste. 

Step 2: Making Dough :

• In a kneading plate/any cook ware take :

1. Atta 
2. Maida 
3. Suji 
4. Cornflour 

• Make a well in the center and add :

1. Salt 
2. 4 teaspoons melted ghee /oil 
3. Carrom seeds (Ajwain) 

• Mix nicely using your fingers. The mixture will look like bread crumbs. 
• Add Bathua paste and mix nicely. Knead the mixture to make dough adding water in small proportion while kneading the dough. This is done to avoid adding excess water and dough to becoming loose not firm. 
• Knead the dough go 2-3 minutes so that it becomes firm but pliable. 
• Cover the dough with a moist cloth and let it rest for 15 minutes. 
• Knead the dough again and if it has become little hard (due to sooji absorbing water) sprinkle little water whole kneading. 

• Heat cooking oil in a wok/frying pan. 
• Take small portion of dough, apply 2drops of oil on both sides. Roll the dough ball to a round 1mm (approximately) thick disc (poori) 

• Fry in hot oil (not smoking hot) on both sides. 

• Serve hot Bathua poories with curd /riata, chutney /pickle. I love these poories with allooo-tamatar ki sabzi. 

Bathua Poori 

Tips: 

• Since water taken for cooking bathua is very less so make sure heat is switched off and pan is covered after adding bathua to boiling water. 
• While making paste of Bathua do not boil the bathua because it will loose it's shiny greeny color. 
• Add water in very small portion while kneading they dough. 
• Oil while frying should be hot but never smoking hot. Smoking hot oil will spoil the color of poori also the poories will get dark color quickly but remain uncooked from inside. 
• Ghee gives very good texture to poori. So I prefer ghee over oil for making dough. 

Suggested Variations :

• Corn flour makes poori crispier, but if one want can omit it. 
• Maida can be replaced by rice flour or whole wheat flour. 
• 1 or two green chilies can be added to bathua before pulsing it and making it's paste. 
• Instead of water more bathua paste( if there is extra left) can be used for making dough, by adding spoonful of Bathua paste and kneading. 

Tirangi Poori ( Deep fried Tri color Indian Bread)

Tirangi Puri

The color used in making the puris are not artificial but of vegetables!!! They look so attractive that by the time you have made them they will vanish into the stomach of your family!! They are also excellent to make for picnic basket / taking for traveling /lunch box of the children. So surprise your husband and children by keeping tricolor puri in their lunch box. Beware you will find jealous faces of ladies staring at you when you get the appreciation from their husband for the variation of food you pack for your family !!!


Preparation Time: 20 - 25 min.

Cooking Time: 15 – 20 min.

Servings: 20 – 25 Puri

                                                                    

Ingredients  Required  To Make Tirangi Puris:

• 250 gm. Whole Wheat Flour
• 100 gm. Spinach
• 25 gm ( one medium size ) red tomato
• 1/2  Tea spoon salt
• 5 – 10 ml. cooking oil to make dough
• 200 ml. cooking oil to fry
• Water to make dough.

Directions To Make Dough :

• Remove the stalks from spinach and wash the leaves.
• Boil 100 ml. water and put the spinach leaves in it for 2min. remove and immediately put in cold water.
• Grind the leaves with as little water as possible to a fine paste. Keep the paste aside.
• Wash and cut tomato to 1cm. pieces.
• Put the tomato pieces in grinder and make fine thick paste. Keep the paste aside.
• Take whole wheat flour in a bowl and add salt to it.
• Mix the salt and flour mixture nicely.
• Add 5ml. of oil and mix with your fingers.
• If required add rest of the oil and mix.
• The mixture should resemble bread crumbs. (The requirement of oil changes with different brands of wheat flour.)
• Divide the flour, oil salt mixture into 3 equal parts.
• To one part add the spinach paste in little proportions and knead to soft but firm dough, if required add water while making the dough.

Dough with Palak(Spinach) pulp

• To second part add the paste of tomato  in little proportions and knead to firm but soft dough.

Dough with Tomato Pulp

• If required add water while making the dough.
• To the third part add water in little proportions and knead to make soft but firm dough.

Plain dough

• Take all three (Green, Red, White) dough keep them one over the other and roll to a single long roll with soft hands.

Rolls of Plain dough, Dough with Tomato pulp, and dough with pulp of palak stacked to be rolled together

• The roll of dough will look tri colored.

Roll of tricolor dough

Directions To Make Tricolor Puris :

• Take 200ml. cooking oil in a wok and heat it on high flame.
• When smoking hot lower the flame.
• Cut the tricolor dough roll into 20 – 25 pieces and make balls of them.

Tri color dough roll ready for cutting to pieces for making balls

Roll cut to pieces for being made to balls

Ball from tricolor dough

• Oil the rolling board and rolling pin with few drops of oil.
• Place the ball of dough in the center and roll to a round of 6 – 8 cm.

Ball of tricolor dough(plain, with tomato pulp, and with palak)

Ball of Tricolor dough (plain, with tomato pulp, and palak) rolled for frying

• Put it in the hot oil and fry on both sides by turning once or twice.

Tirangi Puri being fried

Tirangi Puri being fried

Tirangi Puri with Palak, Tomato and plain dough

• Repeat with all ball of tri color dough. 

Tirangi Puri

  Tirangi Puris  are ready. These puris are very tasty and nourishing as they are having different vegetables in it. Tirangi puris go well with any vegetable / nonveg . Or simply serve them with chutney / pickle if you do not have time or energy to make vegetables to accompany them , nobody will complain. 

Tips:

• Roll the dough while making the tricolor roll with gentle hands so as they retain their identity in the single tricolor roll.
• For those who are not adept in rolling the puris , first roll them one by one and keep separated on a greased plate  / clean newspaper, then heat the oil and fry them .

Suggested  Variations:

• Beet root can be taken instead of tomatoes.
• Mixture of pulp of boiled beet root and raw tomato also can be used instead of pure tomato or pure beet root pulp.
• If you take beet root then wash it and boil it before making to pulp.
• Methi leaves can be taken int he place of palak but do not make paste of methi leaves, if you will make paste of methi leaves then it will leave bitterish taste in puri.