Bathua (Chenopodium/ White Goose-Foot/ Fat-Hen) Puri
Bathua is grown extensively in North India with wheat. Bathua is rich in iron and is used to make raitas, saags and puris. Bathua puris can be eaten with pickle for breakfast, at tea time or as bread with vegetables during meal times.
For 18-20 Puris
Whole Wheat Flour (Atta) 3 cups
Gram Flour (Besan) ¾ cup
Bathua, cleaned 1 bunch
Asafoetida (Hing) 1 tspn.
Red Chilli powder a pinch
Salt (Namak) to taste
Vegetable Oil (Tel) for frying
Clean the bathua. Blanch the bathua leaves and grind them into a smooth paste with a pinch of salt.
Take whole wheat flour and gram flour on a flat surface and add in the bathua paste, asafoetida, salt and red chilli powder.
Mix these ingredients with flour. Add a few drops of water if necessary. Bind the ingredients together and then knead it into smooth dough. Round it up and cover with a damp cloth. Rest the dough for thirty minutes.
Divide the dough into 18 -20 equal portions. Round up one part of the dough, flatten it and smear it with oil. Roll out the dough into a circle.
Heat oil for frying in a deep pan. Add in the puris one by one and deep fry them until golden brown. Puris should be cooked on both sides.
Try these rich in iron puris with lemon pickle!