Chenopodium album is extensively cultivated and consumed in Northern India as a food crop, and in English texts it may be called by its Hindi name bathua or bathuwa (बथुआ) (Marathi:चाकवत). It is called pappukura in Telugu, paruppukkirai in Tamil, kaduoma in Kannada, vastuccira in Malayalam, and chakvit in Konkani (from Wikipedia). These are available in plenty during winter. I used jowar flour for this recipe.
- 1.5 Cups Jowar Flour
- 1 Cup Bathua Leaves (packed)
- 1/2 Cup Water
- 6 Chopped Green Chillies
- 1 Tsp White Sesame Seeds
- 1 Tsp Amchoor Powder
- 1/2 Tsp Cumin Powder
- 1/2 Tsp Coriander Powder
- 3/4 Tsp Salt
- Oil for making Parathas
- In a 2 Ltr cooker add water, leaves, chillies, amchoor powder, cumin powder, coriander powder and salt in the same order. Cook for a whistle and release pressure manually.
- Blend the cooked leaves to a smooth paste.
- Add jowar flour, sesame seeds and mix well. Keep covered for 15 minutes.
- Grease fingers and knead the dough briefly. Divide them into lemon size balls.
- Roll them into parathas and cook them on a tawa on medium heat using oil.
- Serve with pickle/curd.
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- Wash and dry the leaves at least for 3 hours.
- Blend the cooked leaves preferably with a hand blender immediately after opening the cooker. Add the jowar flour when the blended mixture is hot.
- This is necessary to get the dough in perfect consistency.
- If the dough is sticky, add some more flour so that it will be easy to roll.