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Bathua Raita
Bathua Raita is a Riata for winters. It keeps you warm along with giving loads of nutrients. See here the easy way to make this delicious Raita.
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4
Ingredients
- 250 g Bathua (or 100 g Bathua Leaves)
- 250 g Curd
- 1/2 Tsp Salt
- 1/2 Tsp Rock salt Kala Namak
- 1/2 Tsp Roasted Cumin Powder
- 1/4 Tsp Red Chilli Powder Optional
Instructions
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Separate the leaves from the stalks.
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Wash the leaves thoroughly in water, changing water 3 to 4 times, till you get clean water.
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Boil it in the pressure cooker for just one whistle. Leaves have ample water in them so do not add much water.
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When completely cool, squeeze out all extra water by pressing between your palms.
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Grind it coarsely, using pulse mode.
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Smoothen Curd using a whisk.
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Add salt, rock salt, roasted cumin powder, red chilli powder and grounded Bathua.
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Mix nicely. Adjust consistency by adding little milk (at room temperature), if too thick.
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Serve in meals along with Chapati/Paratha/Poori.
Recipe Notes
- 250 g of Bathua will give you roughly 100 g Bathua leaves.
- Use the Bathua stalks for making vegetable stock for soups.
- Use the water left after boiling Bathua for kneading flour or add it to your veggies/soups. Use it in whatever way you want but do not throw it.