BATHUA PARATHA
INGREDIENTS--
Bathua leaves--1/4 kg
whole wheat flour--2 cups
chopped onion 1/2 cup
salt
turmeric
jeera
chopped green chilli 1 or 2
1. Detach the leaves from the stems, u can use tender stems also.
Wash the leaves well with water throughly twice or thrice and put them in a
colander.
2.Pressure cook the leaves with little bit of salt , just one whistle is enough
3.Let it cool and remove the extra water and mash it well .
4. Heat a kadai and put 1 tsp of oil and add jeera.
5. When jeera splutters add chopped green chilli and turmeric and mashed bhatua .
6. When the mixture becomes little bit dry remove from stove and keep aside.
7.Let the mixture cool and add wheat flour and knead it well so as to make
parathas. Now your dough is ready .
8. Roll out parathas from the dough and fry them on a heated tava with very little oil.
9.Enjoy these parathas with any raita or simple curd .
Variants-- you can take this bhatua mixture as a side dish along with rice or
phulkas . but in break fast paratha is best.
Bathua leaves are available in our local sabji market in winters only.
It is called Pappukura in Telugu, Paruppukkirai in Tamil, Kaduoma in Kannada, Vastuccira in Malayalam, and Chakvit in Konkani and goosefoot in English
INGREDIENTS--
Bathua leaves--1/4 kg
whole wheat flour--2 cups
chopped onion 1/2 cup
salt
turmeric
jeera
chopped green chilli 1 or 2
1. Detach the leaves from the stems, u can use tender stems also.
Wash the leaves well with water throughly twice or thrice and put them in a
colander.
2.Pressure cook the leaves with little bit of salt , just one whistle is enough
3.Let it cool and remove the extra water and mash it well .
4. Heat a kadai and put 1 tsp of oil and add jeera.
5. When jeera splutters add chopped green chilli and turmeric and mashed bhatua .
6. When the mixture becomes little bit dry remove from stove and keep aside.
7.Let the mixture cool and add wheat flour and knead it well so as to make
parathas. Now your dough is ready .
8. Roll out parathas from the dough and fry them on a heated tava with very little oil.
9.Enjoy these parathas with any raita or simple curd .
Variants-- you can take this bhatua mixture as a side dish along with rice or
phulkas . but in break fast paratha is best.
Bathua leaves are available in our local sabji market in winters only.
It is called Pappukura in Telugu, Paruppukkirai in Tamil, Kaduoma in Kannada, Vastuccira in Malayalam, and Chakvit in Konkani and goosefoot in English
No comments:
Post a Comment