Bathua ki kachori

Name: Bathua ki kachori
Total time: 1800 s
Yield: 2 people
Cuisine: Indian
Ingredients: 1/2 kg Bathua -(only leaves,washed in plenty of water); 1 Green chilli (finely chopped); 1 inch Ginger (grated); For the filling -; 1 tbsp Oil; 1/4 tsp Asafoetida; 1/2 tsp Cumin; 1 tsp Coriander powder; 1/2 tsp Red chilli powder; 3/4 tsp Salt; For the dough-; 1 1/2 cup Whole wheat flour; 3/4 tsp Salt; 2 tbsp Oil for moin; As required Oil for frying

Kalpana Rai @cook_26263526

Ghaziabad

#Win
#Week5
Bathua is a leafy vegetable available only in winters.It is very nutritious.Bathua is rich in calcium, potassium, magnesium,vit.A,C and B6 .InUP, India bathua is used in many dishes like paratha,puri,kachori ,raita etc.My son loves bathua kachori.It has a warm taseer.So good in winters.

Kalpana Rai @cook_26263526

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Ingredients

30 min.

2 people

1/2 kgBathua -(only leaves,washed in plenty of water)
1Green chilli (finely chopped)
1 inchGinger (grated)
For the filling -
1 tbsp Oil
1/4 tspAsafoetida
1/2 tspCumin
1 tspCoriander powder
1/2 tspRed chilli powder
3/4 tspSalt
For the dough-
1 1/2 cup Whole wheat flour
3/4 tspSalt
2 tbspOil for moin
As requiredOil for frying

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Steps

30 min.

1

Boil bathua in the pressure cooker.(1 whistle)Let it cool.Squeeze and grind in a mixer jar.
2

Heat oil in a pan,add asafoetida,cumin, green chilli and ginger.Now add all the spices and bathua.Cook it for 6-7 min.Let it cool.
3

For the dough - Mix flour,salt and oil.Rub it with your palms.Add water to make stiff dough.Leave it for 5 min.Again knead to make a smooth dough.
4

Divide the dough into 12 parts.Make a ball,flatten it and fill it with 1 tb.spoon.bathua mixture,close it from all the sides.Roll it (around 3 inches diameter)
5

Heat oil in a karahi,deep fry all the kachoris in batches.First on medium heat, flip it over and fry it until golden brown.
6

Your delicious bathua kachori is ready to serve.Serve it hot with pickle or ginger tea.

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Kalpana Rai @cook_26263526

on December 26, 2022 07:05

Ghaziabad

I'm a passionate and experimental cook with extensive cooking exposure. Most of my recipes are inherited from my mother and have a twist of my cooking exposure.