DEE's KITCHEN.: Bathua Ki Poori Aur Aaloo Ki Subzi

Saturday, March 9, 2013

Bathua Ki Poori Aur Aaloo Ki Subzi

Health is Wealth. This is what I keep on telling my family but nothing can be done when everyone is fried food lover or to be precise Poori lover. Adding bathua leaves (green leafy winter vegetable) in the poori dough was somewhat helping me in making my pooris healthy. But what about oil? Well now I have an alternative for that i.e. Fortune Rice Bran Oil. The makers of the oil claims that it is very light and is less consumed. I had a doubt myself at first, but alongwith my hubby's consent I can say "Makers' claim is absolutely right". Pooris came out perfect and yes they hardly consumed any extra oil and we were not feeling heavy and sleepy like we usually do after having fried and oily food. They were light and yummy. Do try "Bathua ki Poori" in Fortune Rice Bran Oil and feel healthy.

Ingredients

For Bathua Poori

Fortune Rice Bran Oil For Deep Frying
Wheat Flour One Bowl
Bathua Leaves Paste Half Bowl
Crushed coriander Seeds 1/2 tsp
Green Chilly(chopped) 1-2
Red Chilly Powder 1/4 tsp
Salt as per taste

Method

Clean and Wash bathua leaves. Drain out excess water through strainer. Keep aside.

Boil sufficient water in a broad vessel. Add bathua leaves. Blanch for three to four minutes. Add 1/4 tsp of sugar to maintain the green color. Drain out the water. Pour over some cold water and strain. Make Paste in Blender.
Take wheat flour in a vessel. Add salt, crushed coriander seeds, green chilly, red chilly powder and mix well.
Add bathua paste and mix. Gradually add some water to prepare a stiff but pliable dough. Rest for fifteen minutes. Divide into small portions. Roll into pooris. Heat sufficient oil in a deep frying pan. Deep fry the bathua poori from both sides till crispy. Yummy and crispy pooris are ready.

Ingredients for Aaloo Ki Subzi

Fortune Rice Bran Oil One Tbsp
Boiled Potato 3 to 4
Tomatoes 3
Green Chilly 1 to 2
Coriander Powder 2 tsp
Turmeric Powder 1/4 tsp
Red chilly powder 1/4 tsp
Garam Masala 1/4 tsp

Cumin Seeds 1/4 tsp
Asafoetida a pinch
Ginger a small piece
Salt as per taste

Method

Roughly mashed the potatoes and keep aside. Grind tomatoes in a blender with green chilly and ginger.
Heat oil in a pan. Add asafoetida. Saute for a minute. Add in cumin seeds. When they start to crackle, simmer the fire. Add turmeric powder, red chilly powder and immediately add tomato puree. Stir. Add coriander powder and salt. Cook for three to four minutes or until the oil comes out. Add in potatoes and mix. Add two and half cups of water. Stir. Cook for five minutes. Switch off the fire. Sprinkle garam masala. Add fresh coriander leaves. Serve with hot crispy bathua pooris. Enjoy!! .