Whole Wheat Green Poori

Rashmi
Rashmi @dolly001

During the winter season, mustard greens, spinach, fenugreek bhujia, and bathua are very tasty to eat. Here, I have prepared poori by mixing bathua with whole wheat flour. This gives it a green color, which is why I named it Green Poori. I also made bathua raita and added a tempering of asafoetida, cumin, and red chili in oil, which makes it very enjoyable to eat.

Whole Wheat Green Poori

During the winter season, mustard greens, spinach, fenugreek bhujia, and bathua are very tasty to eat. Here, I have prepared poori by mixing bathua with whole wheat flour. This gives it a green color, which is why I named it Green Poori. I also made bathua raita and added a tempering of asafoetida, cumin, and red chili in oil, which makes it very enjoyable to eat.

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Ingredients

  1. 1 cupwhole wheat flour
  2. 1 cupboiled bathua (goosefoot leaves)
  3. 1little oil as needed for frying pooris
  4. Salt to taste
  5. For making raita
  6. 1little yogurt as needed
  7. 1/2 teaspoonmustard oil
  8. Asafoetida to taste
  9. 1/2 teaspooncumin seeds
  10. 1 pinchred chili powder to taste

Cooking Instructions

  1. 1

    Clean the bathua thoroughly by rinsing it four or five times to remove all the dirt. Boil it in a pressure cooker.

  2. 2

    Squeeze the boiled bathua well with your hands to remove all the water. Set aside a little bathua for making raita. Knead the remaining bathua into the flour.

  3. 3

    To do this, take the flour, add salt, and mix in the bathua. Prepare the dough as you would for making poori. Once the dough is ready, heat oil and fry the pooris until they are lightly golden. Prepare all the pooris in this way.

  4. 4

    For the raita, finely grind the reserved bathua on a grinding stone and whisk the yogurt. Mix the bathua into the yogurt. For the tempering, heat 1 tablespoon of oil, add asafoetida, cumin seeds, and red chili powder, and mix into the raita. The bathua raita and poori are ready.

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Rashmi
Rashmi @dolly001
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