Poori is deep fried bread and much smaller in size than Roti. Poori is "Pride" of every important occasion in indian household. It is made of wheat flour and Carom seed(Ajwain) is added to increase digestive quotient of it as it is deep fried. Dry Potato curry complements Poori very well but it can be eaten with any gravy curry or sometimes with sweet dish as well. Poori-Halwa specially in Navratri, Poori-Rabdi are some classic combination.
Bathua Poori is like normal Poori but it has Bathua in it. It is so famous in winter that you can get chance to eat them in marriage parties. Adding Bathua is like adding some color to it. So it is green instead of golden brown.
1.Add all the ingredients together and mix well.
2.Now keep adding water little by little and knead a stiff dough.
3.Make Key Lime size balls and roll them in approximately 3½ inches of diameter.
4.Roll all balls. Now in a deep pan add oil. When it is hot enough start adding Puris one by one or you can add more than one Puri if you have bigger pan. Cook them from both of the side.
5.When it is golden brown take Puri out of the oil and place it on paper towel to get rid of extra oil. Serve with dry Potato curry,Chutney or any Pickle
1.Clean the Bathua and separate it from the stalk. Stalk is thick and fibrous and not edible.
2.Wash it in running water. In a pan add one and half cup of water and add Bathua in it.
3.Bring it upto a rolling boil and boil it for 2-3 minutes. Keep it cover.
4.Turn off the heat and let it cool down a bit. After boiling one cup of Bathua is reduced down to just ½ cup.
5.When cold put it on to Chopping board and with the help of Rolling pin mash it in coarse paste. You can use blender also but then its very fine paste like consistency which I don't like.
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