Bathue ki puri with aloo tamatar ki subzi

Name: Bathue ki puri with aloo tamatar ki subzi
Total time: 3600 s
Yield: 3-4 servings
Cuisine: Indian
Ingredients: 250 gms bathua leaves; 2 1/2 cups atta; 1 tsp salt; 1/2 tsp ajwain/ carrom seeds; as requried water to knead the dough; as required Oil to deep fry; 3 potatoes boiled peeled and broken roughly; 2 tomatoes, grated; 2 tbsp ghee; 1 tsp jeera; 1/4 tsp hing; 1-2 green chillies chopped; 1 tbsp kasuri methi; 2 tsp dhaniya powder; 1 tsp degi lal mirch; 1 1/2 tsp salt or to taste; 1/2 tsp turmeric; 1 1/2-2 cups water; 2-3 tbsp green coriander chopped

Swati @swati_17

Chandigarh/ Gurgaon, India

#winter21

Come winters and there's green leafy vegetables all around. One such amazing vegetable is bathua or the fat-hen leaves.
Used in many ways; today I decided to make Puri's out of them. Just boil the bathua leaves, mash them and add them to the flour while making the Puri dough.

Bathua Puris with tangy aloo tamatar ki subzi and some aam Ka achaar... Total bliss 😋

#winter21

Bathua Puris with tangy aloo tamatar ki subzi and some aam Ka achaar... Total bliss 😋

Ingredients

1 hours approx

3-4 servings

Forpuris
250 gmsbathua leaves
2 1/2 cupsatta
1 tspsalt
1/2 tspajwain/ carrom seeds
as requriedwater to knead the dough
as requiredOil to deep fry
For aloo ki subzi
3potatoes boiled peeled and broken roughly
2tomatoes, grated
2 tbspghee
1 tspjeera
1/4 tsphing
1-2green chillies chopped
1 tbspkasuri methi
2 tspdhaniya powder
1 tspdegi lal mirch
1 1/2 tspsalt or to taste
1/2 tspturmeric
1 1/2-2 cupswater
2-3 tbspgreen coriander chopped

Cooking Instructions

1 hours approx

1

Clean and then Wash the Bathua Leaves with plenty of water. Add them to a pressure cooker and cook for 4-5 whistles. let the pressure drop itself. Once cold, squeeze out all the excess water and mash using a karchi or a masher. You can similarly boil lots of bathua and store it in the freezer for later use.
2

In a big mixing bowl take atta, carrom seeds and salt. Mix it. Now add 3-4 tbsp of bathua paste. Using some water make a firm pliable dough. Keep it covered for 10-15 minutes.
3

In the meanwhile we will make the subzi, Heat ghee in a kadhai add the jeera and let it turn golden, now add the hing.
4

Add the tomatoes and green chilies and cook till the ghee is released on the sides. Now add the dhaniya powder, chili powder, haldi/turmeric, salt and kasuri methi. Mix well.
5

Add the boiled potatoes. Mix well. Now add 1 1/2 - 2 cups of water and mix once. Cover and let it come to a boil. Once it comes to a boil lower the heat to minimum and let it simmer for 3-4 minutes. Check for seasonings Add chopped green coriander before serving.
6

Heat oil in a kadhai to deep fry the puris. Pinch out a lemon size portion of the dough and roll it out using some oil. Dont roll out too big. carefully drop the rolled out puri in the hot oil and fry on both sides till golden.
7

Remove on an absorbent paper. Serve hot with aloo tamatar ki subzi and aam ka achar.

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Comments (19)

Bhumika Parmar @Bhumu1207

February 01, 2021 04:52

Looks delicious 😋😋

Written by

Swati @swati_17

on January 29, 2021 08:13

Chandigarh/ Gurgaon, India

Hi, I am Swati.Food has always been my eternal love.I had always been a foodie. So much so that one of my aunts used to say it’s a pleasure to serve you. I also started cooking at a very young age in my mother’s kitchen.As I grew, my love for food grew with me. However, I did not even realize when this passion of mine became comfortable in some corner of my heart and the race towards economic and social goals took over my entire time.I am a Human Resource executive in the Education Industry by profession.Now, after years of juggling between my work and my passion, I finally decided to take my passion to another level.Here will share with you my recipes some tradition and some noval.My blog/website: ediblelovebyswati.comInstagram: ediblelovebyswatiFacebook: ediblelovebyswati

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