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A traditional Indian deep-fried bread made with bathua (Chenopodium) leaves and wheat flour, seasoned with spices
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Boil the bathua leaves until they are tender. Drain and set aside.
In a mixing bowl, combine wheat flour, salt, cumin seeds, chopped green chilli, and carom seeds.
Add the boiled bathua leaves and mix well.
Gradually add water and knead into a smooth dough.
Divide the dough into small balls.
Roll each ball into a round, flat disc using a rolling pin.
Heat oil in a pan for frying.
Fry each puri until golden brown and puffed up.
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Ensure the oil is hot enough before frying to get perfectly puffed puris.
You can add a pinch of turmeric for added color and flavor.
What is bathua?
Bathua, also known as Chenopodium, is a leafy green vegetable commonly used in Indian cuisine.
Can I use any other flour instead of wheat flour?
While wheat flour is traditional, you can experiment with other flours like multigrain or millet for a different texture.
How do I know when the oil is hot enough for frying?
Drop a small piece of dough into the oil; if it rises to the surface quickly and starts bubbling, the oil is ready.
Can I make the dough in advance?
Yes, you can prepare the dough a few hours in advance and keep it covered to prevent drying out.
What can I serve with Bathua Puri?
Bathua Puri can be served with yogurt, pickles, or any curry of your choice.
