Saturday, 25 February 2012

Bathua Kachori

Bathua, the Chenopodium album is a fast-growing weedy annual plant in the genus Chenopodium. Fat Hen, White Goosefoot, Lamb's-quarter are the common names of Bathua in english.
  Bathua saag (green leafy vegetable) which is called Bathu in Panjabi, Bathua in Hindi, is extensively cultivated and consumed in Northern India as a food crop, it has a very distinctive taste and becomes very soft and creamy when cooked.
  So a very tasty and nutricious bathua paratha, bathua puri, bathua raita, bathua kachoris can be made after boiling and cooking its green leaves.
Bathua is available only in winter season. However, it should be eaten in moderation due to high levels of oxalic acid.
It is said to be high in vitamin A, B-complex vitamins, vitamin C, calcium, potassium, phosphorus, trace minerals, iron and fiber.

Ingredients -

Wheat flour - 2 cups
All purpose flour - 1 cup
Bathua saag - 250 g
Clarified butter or ghee - 4 tbsp
Turmeric powder - a pinch

Garam masala - 1/2 tsp
Asafoetida - a pinch
Salt - 1 tsp
Warm water -
Oil - to fry 

Method -

1. Sift the flour together in a large kneading bowl.
2. Take out the leaves and tender parts of bathua saag and clean it thoroughly.
3. Boil it in little water until it's tender.
4. Now add every ingredient in the flour except water and mix it nicely.
5. knead a smooth and pliable dough adding enough warm water.
6. Cover and keep it for few minutes to rest.
7. Take small ball size dough out of it and make small round shape kachoris with the help of rolling pin.
8. Heat a deep frying pan or karahi and fry the kachoris in it.
9. Make all in the same manner and serve it hot with matar masala, chole ( chic peas) or any vegetable of your choice.


1 comment:

  1. I came across your blog while looking for some kachori recipes and liked a lot. How amazing! I will keep an eye on your post.



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