Bathua Raita Recipe | Chenopodium Yogurt Dip Recipe | How to make bathua ka raita
Discover the perfect blend of taste and health with our Bathua Raita recipe. Made from fresh bathua leaves, this traditional Indian yogurt dip offers a delightful fusion of flavors and is packed with essential nutrients.
Servings 4
Calories 84kcal
Ingredients
- 250 grams Fresh Bathua
- 1 cup Water
- 2 cups Curd
- ½ tsp Oil
- 1 pinch Asafoetida / Hing
- ½ tsp Cumin Seeds
- ½ tsp Black Salt
- ½ tsp Chaat Masala
Instructions
- Firstly, remove the Bathua Leaves from the stem and discard the stem. Wash the Bathua leaves.
- Add Bathua leaves and water into the pressure cooker.
- Pressure cook the bathua leaves for one whistle. Keep it aside and let it cool.
- Now grind the 1 cup of bathua leaves to fine paste in the grinder.
- Take out the bathua paste into a bowl.
- Add whisked curd, black salt, and chaat masala into the bathua paste. Mix all the ingredients well.
- To make a tadka for this, heat oil in a pan on medium flame.
- After that add Asafoetida / Hing and cumin seeds and roast for a few seconds.
- Immediately pour this tadka over the prepared bathue ka raita and mix well.
- Finally, garnish the bathue ka raita with fresh coriander and enjoy Bathua Raita with your meal.