About Bathua Makka Poori Recipe
Bathua Makka Poori Recipe | Bathua Makki Poori Recipe | Bathue ki Makka Puri Recipe with step-by-step Photos and Video:
Authentic Bathua Makka Poori Recipe: A Wholesome Indian Delight. Discover the secret to wholesome Indian flavors with our irresistible easy Bathua Makki Puri recipe – a journey through taste that’s both nursing and delightful!
Welcome to our quick and simple bathua makki puri recipe i.e. nutritious Indian flatbread recipe! If you’re looking for a taste of traditional Indian flavors packed with nutrition, you’ve come to the right place.
Winter Isn’t Complete Without Makki Atta Flatbread. So here I am going to share the authentic Indian breakfast recipe of Wholesome Bathua makki ki puri. Bathua Makka Poori is a simple yet flavorful dish that brings together fresh bathua leaves and hearty makka flour, creating a delightful, satisfying, and wholesome flatbread.
Taste the Tradition: Bathua Makki Poori celebrates the rustic charm of Indian cooking. With just a handful of ingredients commonly found in rural kitchens, this recipe embodies the essence of traditional Indian cuisine.
Bathua, also known as chenopodium, grows abundantly in rural areas, while makka flour/cornmeal adds a unique texture and taste to the dish.
Nutrition at its Best: Beyond its delicious taste, Bathua Makki Poori offers a nutritional boost. Bathua leaves are rich in essential vitamins like A, C, and B-complex, as well as minerals such as iron, calcium, and potassium. Meanwhile, Makka Atta/Maize Flour provides a gluten-free alternative, making this dish suitable for those with dietary restrictions or preferences.
Honoring Culinary Heritage: By preparing farm-fresh bathua and makki puri, you’re not just cooking a meal but honoring the culinary traditions passed down through generations. This recipe reflects the wisdom and simplicity of Indian cooking, celebrating the bounty of nature and the importance of wholesome, locally sourced ingredients.
This traditional Indian poori with bathua and makka/makai is a Crispy, Deep-Fried Indian Flatbread made with Makka atta or maize flour Infused with farm-fresh bathua and Served with Delicious Potato Curry. From kneading the dough to frying it to golden perfection, each step is a testament to tradition and taste. Let’s jump in and enjoy cooking together, making simple, yummy, and healthy food.
Other Popular Recipes
Similarly, If you are looking for more Flatbread Recipes, I would like to share my other Indian Bread recipes like Methi Makki Poori, Bathua Paratha, Restaurant-style Bhatura, Makke ki Roti, and Bedmi Poori, with this post of makai bathua ki puri | bathua corn puri | healthy poori recipe. You can also try my other Recipe Categories,
Makka Atta Recipes
Paneer Recipes
Curry Sabzi Recipes
Sukhi Sabzi Recipes
Watch Video Recipe
Step-by-step Recipe
How to make bathue wala makka atta for bathua makki poori recipe with step by step photos:
1. To make bathue wali makka puri, boil the 4-5 potatoes in a pressure cooker. Now peel the potatoes and grate them.
2. Secondly, remove the 250 grams Bathua Leaves from the stem and discard the stem. Wash the Bathua leaves.
3. Add Bathua leaves and 1 cup of water into the pressure cooker.
4. Pressure cook the bathua leaves for one whistle.
5. After one whistle on a high flame, switch OFF the Gas and open the lid after 5-7 minutes.
6. Further, strain the excess water from the boiled bathua with the help of a stainer.
7. Once cool down, squeeze the boiled bathua well.
8. Now grate the boiled bathua.
9. In a mixing bowl, add grated bathua, potatoes, ½ tsp red chili powder, 1 tsp salt, 1 tsp finely chopped green chili, 1 tsp grated ginger, and mix well.
10. Add 2 cups Maize flour/Makki atta, and 1½ cup bathua potato mixture, in a mixing bowl and mix them well.
11. Add a little water at a time and mix it with flour in a rotating motion from the center of the bowl outward until it forms a dough and cleans the sides of the bowl.
12. If the dough becomes sticky then add more flour or if the dough is dry then add some water.
13. knead the dough for 2-3 minutes until the dough becomes firm and smooth, with just the right rolling consistency.
How to Bathua Makka Poori | Bathue ki Makai Puri Recipe with step-by-step photos:
1. Heat enough oil in a deep wok/Kadai.
2. After that, knead the dough with your hands and make a ball.
3. Further, prepare round puri by patting the dough ball on a board with your hands or you can also roll by keeping the dough ball between 2 sheets of polythene.
4. Or flatter the dough with your palm, and then roll it into a spread using the rolling pin.
5. To check if the oil is heated well, drop a small dough lump into it. If it floats immediately on the surface that means the oil is heated well.
6. The Oil for frying the makki ki poori should be heated well otherwise puri will not puff up.
7. When the oil is sufficiently hot, pat the poori between your hands to shake off the excess flour, and add one makai bathue ki poori at a time.
8. Fry gently pressing down with the frying or slotted spoon in a circular motion.
9. Further, flip the bathua makka atta puri and fry until golden brown.
10. After that, drain out the fried bathua makka poori on a plate.
11. Likewise, fry the rest of the makki bathua puris as well.
12. Finally, serve these steaming hot puffy, and crispy bathua makki puris with raita, aloo curry, kaddu ki sabji, sukhi arbi sabzi, methi chutney, and gajar mooli gobhi achar like full Indian thali.
Recipe Card
Bathua Makka Poori Recipe | Bathua Makki Poori | Bathue ki Makka Puri Recipe
Ingredients
- 250 grams Bathua
- 2 cups Water
- 2 cups Boiled & Grated Potatoes
- 1 tsp Grated Ginger
- 1 tsp Green Chili (finely chopped)
- ½ tsp Red Chili Powder
- 1 tsp Salt
- 2 cups Maize Flour / Makka Atta
- Oil for frying
Instructions
- Firstly, boil the 4-5 potatoes in a pressure cooker. Now peel the potatoes and grate them.
- Remove the Bathua Leaves from the stem and discard the stem. Wash the Bathua leaves.
- Add Bathua leaves and 1 cup of water into the pressure cooker and pressure cook the bathua leaves for one whistle.
- Further, strain the excess water from the boiled bathua with the help of a stainer.
- Once cool down, squeeze the boiled bathua well and grate it.
- In a mixing bowl, add grated bathua, potatoes, red chili powder, salt, finely chopped green chili, grated ginger, and mix well.
- Add Maize flour/Makki atta, and bathua potato mixture, in a mixing bowl and mix them well.
- Add a little water at a time and knead the dough perfectly.
- Heat enough oil in a deep wok/Kadai.
- After that, knead the dough with wet hands and make a ball.
- Further, prepare round puri by patting the batter on a board with your hands or you can also roll by keeping the batter in between 2 sheets of polythene.
- When the oil is sufficiently hot then pick the poori, pat it between your hands to shake off the excess flour, and add one makai bathue ki poori at a time.
- Fry gently pressing down with the frying spoon or slotted spoon in a circular motion.
- Further, flip the bathua makka atta puri and fry until it turns golden brown.
- After that, drain out the fried bathua makka poori on a plate.
- Likewise, fry the rest of the makki bathua puris as well.
- Finally, serve these steaming hot puffy, and crispy bathua makki puris with raita recipes, and any type of sabzi recipes.