Bathua Raita Recipe|How to make Bathua Raita at home|Easy Bathua Raita Recipe|Homemade Bathue ka Raita
Bathua Raita Recipe| Bathua Ka Raita is a fantastic condiment, a delicious variety of raita made with leafy greens.
To make bathua raita recipe, these leaves are boiled first and then blended with curd to make a lipsmacking raita.
Pair it with
You can serve this raita with sabzi, Masoor dal, hot chapati and rice for a hearty lunch in winters. It goes well with biryanis even.
What is Bathua?
Bathua is a green leafy vegetable available during winter season. It is known as Chenopodium or goosefoot in English.
Bathua leaves are mostly used by North Indians to make saag, raita, paratha and dry bhujia sabzi.
Benefits of Bathua leaves :
Bathua leaves are a very good source of fibre, proteins, Vitamin A & C and various anti-oxidants.
The leaves are a good source of amino acids so it plays a major role in keeping your liver healthy. So do we need any more reasons not to eat it?
Bathua Raita Recipe|How to make Bathua Raita, my on the go raita during winters
As in winters we are gifted with numerous green leafy vegetables by nature, why not make the most of it?
It gets boring sometimes to eat your curds plain, so i try to perk it up sometimes with either Boondi, or chopped salad like cucumber, tomato, carrots and beets.
Since bathua raita tastes yummilicious, and with many health benefits it’s become my family’s absolute favourite now a days.
Easy to make Bathua raita recipe
Any raita can’t be simpler than this bathua raita recipe. It’s just boil and blend recipe, that’s it.
So let’s get started…….
Recipe card
- Ingredients
- 1 Bunch Bathua Leaves
- 1 Cup Curd
- Salt to taste
- ½ Teaspoon Bhuna Jeera/Roasted Cumin Powder
- For tempering :
- Ghee 1 tsp
- 1 tsp cumin
- ½ tsp Red Chilli Powder
- 1 pinch of asafoetida/hing
- Instructions
- Clean bathua by plucking it's leaves by separating the stems. Discard the stems.
- Wash the bathua leaves as it may carry some dirt.
- Wash it twice under the running water.
- Put this in colander so that the water drips away from leaves. Now heat water in a wide pan. Put the cleaned bathua leaves in boiling water.
- Let it simmer for around 10 minutes.
- Then turn off the flame. Drain the water and keep aside to cool.
- Once it is turned cold, add green chilies and grind it in the mixer jar to make a paste.
- Meanwhile beat the curds and mix bathua leaves paste into it. Add salt to taste.
- To make tempering, heat pure ghee in a small pan. Add some cumin. Once it splutters, add red chilli powder and a pinch of asafoetida.
- Pour this tempering/tadka on bathua raita.
- Keep this in fridge for sometime to chill.
- Garnish with coriander leaves and serve.
How to make Bathua Raita with step by step instructions
Clean bathua by plucking it’s leaves by separating the stems. Discard the stems.
Wash the bathua leaves as it may carry some dirt. Wash it twice under the running water.
Put this in colander so that the water drips away from leaves. Now heat water in a wide pan. Put the cleaned bathua leaves in boiling water.
Let it simmer for around 10 minutes Then turn off the flame. Drain the water and keep aside to cool.
Once it is turned cold, add green chilies and grind it in the mixer jar to make a paste.
Meanwhile beat the curds and mix bathua leaves paste into it. Add salt to taste.
To make tempering, heat pure ghee in a small pan. Add some cumin. Once it splutters, add red chilli powder and a pinch of asafoetida.
Pour this tempering/tadka on bathua raita. Keep this in fridge for sometime to chill.
Garnish with coriander leaves and serve.
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Happy Cooking
Regards❤️
Lata
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