Health recipe today! to all the moms ,I think this is a great way to get your kids some nice nutrients into their diet. For me works as well to get some into my husband's system as well ..I think the world is divided into two kinds..green veggy lovers and the totally anti-green veggy folks..I belong to the former, so if it is Aloo methi for lunch, then I eat all the methi and husband will eat all the aloo :)) but for a change this paratha he totally loved :) maybe because of the big dollop of white makhan on it shouting out to his Punjabi genes to be devoured..end result was that it worked ! and this is the season of greens ,so why not make best use of what's available in plenty...so did some googling and came up with some interesting Bathua facts..Common name: Fat Hen, Lamb's-quarters, Pigweed, Bathua बथुआ (Hindi), Paruppukkirai (Tamil), Chandanbethu (Bengali), Vastukah (Sanskrit), Bathua (Oriya), Kaduoma (Kannada), Pappukura (Telugu), Vastuccira (Malayalam), Chakvit (Konkani)..As the english common name suggests, it is also a very good feed (both the leaves and the seeds) for chickens (hens) and other poultry...so am going to try feeding some left overs to my sparrows as well :))
1 cup bathua leaves, washed and drained
1 green chilli
2 garlic pods
1/2 inch ginger piece
1 tablespoon ajwain
2 tablespoons makki atta
1/2 cup spring onion leaves
pinch heeng
2 cups whole wheat flour (gehun atta)
Salt
Water for kneading
Oil for cooking
1. Add the leaves to boiling water and boil for 2-3 minutes till they wilt. Drain and cool.
2. Grind to a paste with chilli,garlic and ginger, adding a little water while grinding.
3. Mix the paste and all other ingredients with the atta and leave for 15 minutes (so that the veggies leave their water due to salt added and the dough stays firm even after kneading)
4. Add water and knead into a firm dough .
5. Divide into balls, roll out each ball into a medium thick paratha and cook on hot tawa with little oil.
6. Serve hot with curd/pickle/butter ...:))
Ingredients (makes about 10 parathas)
1 cup bathua leaves, washed and drained
1 green chilli
2 garlic pods
1/2 inch ginger piece
1 tablespoon ajwain
2 tablespoons makki atta
1/2 cup spring onion leaves
pinch heeng
2 cups whole wheat flour (gehun atta)
Salt
Water for kneading
Oil for cooking
1. Add the leaves to boiling water and boil for 2-3 minutes till they wilt. Drain and cool.
2. Grind to a paste with chilli,garlic and ginger, adding a little water while grinding.
3. Mix the paste and all other ingredients with the atta and leave for 15 minutes (so that the veggies leave their water due to salt added and the dough stays firm even after kneading)
4. Add water and knead into a firm dough .
5. Divide into balls, roll out each ball into a medium thick paratha and cook on hot tawa with little oil.
6. Serve hot with curd/pickle/butter ...:))
Hi gunjan....picked up a lot of interesting recipes and tips from ur blog...keep it up
ReplyDeleteDear Neelu..Thanks a lot! any ideas/suggestions for recipes are more than welcome :)
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