Bathua Ki Poori Aur Aaloo Ki Subzi
Bathua/Chenopodium album has an earthy, mineral-rich, astringent salty taste comparable to spinach. Bathua /Chenopodium album is readily available during India’s winter months at elevations up to 4,700 meters. Some sources, such as the “Handbook on Herbs Cultivation and Processing,” also list the plant as a summer crop in irrigated areas.When buying bathua/ Chenopodium album, look for a slightly white, dusty coating—this is perfectly natural, and is a hallmark feature of the plant. The leaves lose this powdery residue upon maturity. If consuming raw, look for younger leaves. Otherwise, opt for firm, dense leaves with no obvious signs of wilt.
Hi friends ! Here is a healthy and delicious Combo meal for the Winter season you will love to have on your regular menu.
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Makes 20 –24 puris
- 2 cups whole wheat flower
- 1 cup Bathua leaves, pureed
- 1/2 tsp coriander powder
- 2 Green chilies, fine paste
- 1 cup water
- 1/2 tsp cumin seed, roasted and powdered
- 3 tbsp olive oil or / cooking oil of your choice
- Oil for deep frying
In a bowl, mix together whole wheat flour, and salt, coriander powder, green chili paste, cumin seed powder , add Olive oil to the mixture, using fingers, mix in oil till it resembles bread crumbs. Add bathua /Chenopodium album leaf puree.
Slowly add about half a cup of water or little more, just enough to form a firm/ stiff dough and knead till smooth. keep aside for 10 to 15 minutes.
Divide the dough into small lemon size, equal portions, and roll out into 3″ rounds on an oiled board.
Heat the oil for deep frying, in a wok or kadhai, fry the puri one at a time, holding them under the oil on the first side until they puff. Turn and deep-fry the puris till they turn light golden brown in colour from both the sides.
Drain on absorbent paper kitchen towel lined plate, so that puris are dry, without excessive oil.
Serve hot, goes very well with Vegetable, potato stews / aloo sabzi etc.
Note : Bathu /Chenopodium album leaves can be pureed raw or cooked in pressure cooker. In a pressure cooker take the Bathu /Chenopodium album leaves add a quarter cup of water , place the cooker on a high flame.The moment pressure is formed switch off the stove. When the cooker cools down to room temperature , open the lid and puree the Bathu /Chenopodium album leaves.
Ingredients for Aloo ki sabzi:
- 4 potatoes medium size, boiled peeled and roughly mashed
- 3 tomatoes medium size, finely chopped
- 2 green Green chilies
- 1/4 tsp red chili powder
- 1 tsp coriander powder
- 1/2 tsp cumin seeds
- 1/4 tsp asafetida / hing
- 1 tsp ginger, finely grated
- 1 level tsp salt or / salt to taste
- 2 tbsp coriander leaves, finely chopped
cut two potatoes into tiny cubes and roughly mash the other two potatoes and keep aside.
Grind tomatoes in a blender with green chili and ginger.
Heat oil in a pan. Add asafetida saute for few seconds, add cumin seeds. When cumin starts to crackle, reduce the heat to low flame.
Add salt, turmeric powder, coriander powder red chili powder and sauté for few minutes, add tomato puree mix well. Cook for 5-6 minutes or until the oil comes out.
Add in potatoes and mix. Add two and half cups of water mix well let it come to a boil, cook for 10 minutes on slow fire. Switch off the stove.
Garnish with fresh coriander leaves. Serve with hot Bathua pooris.
Note: Add a little salt to the oil to keep it from smoking. Always add the puri to the oil as soon as they’re made. Rolled and kept puris, tend to become a little dry and sometimes do not puff up properly.
Health benefits of Bathua/ Chenopodium album:
Many groups in India use bathua medicinally. According to the book, “Indian Medicinal Plants,” bathua acts as a laxative, anthelmintic for hookworms and roundworms, and as a blood purifier.
When prepared as an infusion, it manages hepatic disorders, spleen enlargement, biliousness, burns, and ulcers. The book, “Handbook on Herbs Cultivation and Processing” explains that that the ground plant mixed with alcohol is also applied topically to treat rheumatism and arthritis.
Bathua or Chenopodium album, also called Goosefoot, Lambs’ quarters and All Good is a plant whose leaves are used as a vegetable. Bathua has a lot of health benefits as well. It is very useful for those suffering from kidney stones. Take out the juice from tender leaves and stems by grinding them, Drink 10-15 ml of this mixed with water on empty stomach in the morning and then in the evening also for some days. It helps to break the stones and helps in their removal. Bathua is a brain food, removes urinary infections and promotes urine flow. It is useful for those suffering from arthritis. If there is swelling and pain steam heat some leaves and apply this as a hot poultice on the area. It will reduce swelling and pain. Bathua is also useful for internal swellings of stomach, intestine, liver, uterus etc.
In jaundice mix equal quantities of juice of bathua and giloy (tinosporia cordilolia). Take 25-30 ml of this mixture in the morning and evening for relief from jaundice.
For gout and high uric acid eat bathua vegetable regularly.
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- Nick’s kitchen is for Vegetarians. It sometimes provides education and support to individuals who want to become vegetarian, or move toward a more vegetarian diet.
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