Bathua Raita | Delicious Raita Recipe
Bathua raita is an easy and refreshing yoghurt based side dish. Made with just 4 simple ingredients, goes really well with stuffed parathas or rice dishes. You can surely make this dish under 15 minutes.
Raita is a very popular Indian dish and can be of various kinds. Some of them are boondi raita, cucumber raita, and onion raita. It is also made with different seasonal fruits like mango, pineapple, pomegranate or with herbs like mint and coriander. Different leafy vegetables like spinach, fenugreek or chenopodium leaves are also used to prepare raita.
So, here I’m making raita with chenopodium or bathua leaves. These are dark, ridged and arrow-shaped leafy greens which are highly nutritious. Bathua leaves are rich in vitamins like A, C and B complex. It is also loaded minerals like iron, potassium, phosphorous and calcium. These leaves are a good source of fibre and amino acid. Hence, including it in your diet is definitely a good idea. You can either cook it with other vegetables or make a bowl of bathua raita which can be an excellent side dish for your Indian thali.
You can also serve this raita with stuffed parathas like aloo paratha, onion paratha, paneer paratha and so on. Or you may serve it with rice dishes like basanti pulao, tawa pulao or one-pot chicken rice. The choice is yours! And now let’s jump into the recipe.
Prep Time: 10 min | Cook Time: 2 min | Total Time: 12 min
Serves: 2 people
Ingredients:
- 50 gm bathua or chenopodium leaves, boiled
- 1 cup dahi or yoghurt
- 3 tbsp water
- 1 tsp ghee or clarified butter
- ½ tsp jeera or cumin seeds
Directions:
Grind the boiled bathua leaves with water and make a coarse paste.
Heat ghee in a small tadka pan over medium flame. Once it heats up add the jeera and fry until fragrant. The jeera or cumin seeds will crackle and become crispy.
In a medium-sized bowl, add bathua puree, yoghurt, fried cumin and salt. Whisk it well.
Serve it with any paratha or pulao of your choice.
Bathua Raita
Ingredients
- 50 gm bathua or chenopodium leaves boiled
- 1 cup dahi or yoghurt
- 3 tbsp water
- 1 tsp ghee or clarified butter
- ½ tsp jeera or cumin seeds
Instructions
- Grind the boiled bathua leaves with water and make a coarse paste.
- Heat ghee in a small tadka pan over medium flame. Once it heats up add the jeera and fry until fragrant. The jeera or cumin seeds will crackle and become crispy.
- In a medium-sized bowl, add bathua puree, yoghurt, fried cumin and salt. Whisk it well.
- Serve it with any paratha or pulao of your choice.
If you do try this recipe, please share your experience with me by posting a picture of the dish using #temptingtreat and @temptingtreat on Instagram or you can also give your feedback in the comments section below.
Happy Cooking!
You May Also Like
Onion Paratha with Bengali Sada Aloo
Indian-Style Maggi Recipe with Egg and Mushroom
