Hello everybody, it is Louise, welcome to my recipe page. Today, I will show you a way to prepare a special dish, bajra parantha with aalo bathua sabzi. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Bajra Bathua Paratha is very tasty and authentic Indian bread recipe. Bajra is healthy Pearl Millet and Bathua is a healthy vegetable from Northern India. Bajra and whole wheat flour paranthas stuffed with spicy potato mixture.
Bajra Parantha with aalo bathua Sabzi is one of the most well liked of current trending foods on earth. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look fantastic. Bajra Parantha with aalo bathua Sabzi is something that I have loved my entire life.
To get started with this recipe, we have to first prepare a few ingredients. You can have bajra parantha with aalo bathua sabzi using 16 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Bajra Parantha with aalo bathua Sabzi:
- Get 3 leaves cabbage small chopped
- Take 1 carrot shreded
- Take 1 small bowl shreded cauliflower
- Get 3 green chilli
- Take coriander leaves small bowl
- Prepare 1 spoon salt
- Make ready 1 tsp chilli powder
- Take 1 tsp garam masala
- Prepare 1 bowl each wheat flower,bajra flour
- Prepare 50 gm unboiled milk for dough making
- Prepare water for dough
- Prepare for vegetable washed and boiled bathua leaves.(one bundle)
- Get 1 cut in pieces potato
- Take 1 tomato chopped,green chilli chopped
- Make ready salt,chilli powder,turmeric,cumin seeds according to vegetable
- Prepare oil for vegetable and ghee for parantha
Bathua (Pigweed) is readily available in winters. Enjoy hot pigweed paranthas that are not only yummy but rich in carbohydrates and proteins as well. Sift wheat flour and gram flour in a utensil. Bathua Ka Parantha, which is prepared with green leafy Bathua is eaten with tamarind chutney or Dahi (curd).
Steps to make Bajra Parantha with aalo bathua Sabzi:
- Take a bowl put bajra flour,wheat flower,shreded and chopped material for dough.
- Add spices,milk, coriander and make a dough.Now make paranthas on tava,by rolling a small portion and cook on tawa like paratha
- Now take a pan put oil to heat then put cumin seeds then tomato to soften.
- Add green chilli chopped mix it then add spices.
- Now put potato cut mix it and cover it with lid to cook.
- Five to ten minute after it cooked add boiled bathua without it's water left in boil.
- Just the wet bathua and mix it into the material to little cook.
- Put on a plate pour dome ghee on parantha and add vegetable a side it's ready to serve.
The other finger licking food of Haryana include Kachri ki Sabzi, Bajra Aloo Roti Makhan, Churma, Malpuas, Bathua Raita, Besan Masala Roti, kheer, Methi Gajar, Singri ki sabzi, Mixed dal. Bathua paratha makes for an excellent breakfast choice, coupled with yogurt or pickle. Bathua (Chenopodium album aka pigweed) grown in winter in North India, is said to be high in vitamin A, calcium, potassium, phosphorus, trace minerals, B-complex vitamins, vitamin C, iron, and fibre. nishamadhulika.com/sabzi/sabzi_sookhi/bathua-bhujia-recipe.html Bathua Bhujiya recipe video. Top view of tandoori roti or paratha, parantha with spicy jeera / masala aloo mutter or aloo ki sabzi potato curry traditional Indian breakfast recipe Jaipur Rajasthan, India. Aloo Ka Parantha, Aloo Prantha, Alu Porota, Alu Forota. nishamadhulika.com/sabzi/sabzi_sookhi/bathua-bhujia-recipe.html Bathua Bhujiya recipe video.
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