Bathua ka raita step by step – Bathua is called the Chenopodium album in English. Bathua is available during winters. It has an earthy flavor. There are a number of ways to use bathua. Bathua raita is the simplest one! The best part about the bathua raita is the tempering. It is tempered with cumin seeds and asafetida. Bathua raita is prepared during winters and to add warmth to it the tempering is added. It can be served with parathas or roti sabji or can be relished all by itself.
Bathua raita recipe calls for:
Bathua: Bathua is available in abundance in India during the winter season. It has a peculiar taste to it. I did not like it much for quite some time but now I love it. Leaves and tender stems of bathua are edible. To make raita, or poori, paratha, I like to boil or steam bathua and grind it. However, for kadhi and bathua ki sabji, I like to use the leaves directly.
Yogurt: Fresh, thick and creamy yogurt works the best for bathua ka raita recipe. It is very important to whisk the yogurt well. Do not use a blender to smoothen it. Otherwise, yogurt might get too runny for the recipe.
Spices and tempering: Salt is the only spice I have used for the raita. There is a tempering of cumin seeds and asafetida. Well, to make the tempering, I like to use oil. Because if ghee is used it tends to get set in the cold yogurt. Therefore it is better to use oil unless you plan to serve the raita immediately. Also, you can use spices such as turmeric powder, red chili powder for tempering bathua raita. You can also add black pepper powder to the raita.
Another raita which I love to make during winters is carrot raita. Other than these you might like our collection of raita recipes.
Bathua can be served with any stuffed paratha, especially the winter delights i.e. methi paratha, gobhi paratha, etc. It can be served with the meal comprising of chapati and aloo matar ki sabji or patta gobhi ki sabji. It complements many winter recipes.
1.This recipe serves 4-6 persons.
2.In a pan add 4 cups of bathua leaves.
3.To this add ½ a cup of water.
4.Cover and leave it for 5 minutes.
5.Let the steamed leaves cool down.
6.Transfer to a grinding jar.
7.Make smooth puree. Keep aside for now.
8.In a mixing bowl take 2 cups of well whisked yogurt (dahi). Mix salt to taste. Keep aside for now.
9.Heat a tadka pan. Add 1 tsp of oil.
10.Add 1 tsp cumin seeds (jeera) and pinch of asafetida (heeng). Let the tadka crackle.
11.Add pureed bathua to whisked curd. Pour the tempering on it.
12.Mix everything well. Serve. Bon appetite!
PREP TIME 5 minutes
COOK TIME 2 minutes
TOTAL TIME 7 minutes
Tempering of bathua raita:
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