Bathua ka Raita
Delicious, healthy, and quick to make – Bathua ka Raita is made using curd and bathua leaves. Have it with Bathua Paratha or Pulav. This Bathua ka Raita is a Winter specialty in North India.
Course
main course
Servings
Prep Time
4
people
10
minutes
Cook Time
5
minutes
Servings
Prep Time
4
people
10
minutes
Cook Time
5
minutes
Ingredients
2
Cups
Bathua leaves.
I have taken 2 handfuls of Bathua leaves.
2
Cups
dahi
1/2
teaspoon
Rock salt
1/2
teaspoon
Roasted Cumin powder
1/4
teaspoon
Red chili powder
1/4
teaspoon
Ghee
1/2
teaspoon
Cumin seeds
Salt
to taste
water
as required.
1
piece
Charcoal
Instructions
Clean Bathua leaves from the stem and take out if it has any flowers too. Basically clean it just like you clean any other leafy vegetable.
Now wash it under clean water 3-4 times so that all the dirt and sand is removed.
In a kadhai, add these washed Bathua leaves, add some water, and cover the Kadhai. Steam it for 5 minutes. We just want to take off the rawness.
Take out the Bathua leaves and when cool down, blend it in a mixer jar with some water. Basically, the Bathua puree is what we need.
Whisk curd using a whisker, add water as required. Do not add too much water as we don’t want the Raita to be very runny.
Add bathua puree, whisk it again.
Now add rock salt, salt, roasted cumin powder, red chili powder and whisk it again.
Time for tadka. Heat ghee, add jeera and pour this tadka on the raita. This will change the taseer or the nature of the curd.
Finally, heat coal on gas and place it over the raita on a Katori. Pour ghee on top of the coal. Immediately cover it with a lid for 10 minutes.
After 10 minutes, take out the coal and serve it with Parathas or pulav.
Yummy and healthy bathua raita is ready to serve.
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