Bathua Poori Recipe | How to Make Bathua Poori | Recipes With Bathua

Bathua Poori Recipe

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.

How Make To Bathua Poori

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.


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Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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