How To Make Bathua Ka Raita

Bathua Ka Raita- A healthy and delicious yogurt and Chenopodium Dip

Bathua/ / Chenopodium / Goosefoot / Cheel Bhaji / betosag/ Pappukura is a leafy green available in abundance during winters. It is widely consumed in Northern India . Not only Bathua but lots of fresh greens are available during winter season like Methi /Fenugreek, Dill leaves/Suwa, Spinach/palak  which can be easily used in making parathas, lentils like- Palak wali daal, Methi aloo ki sabzi etc.

Bathua is rich in Vitamin A, Vit C, Improved Appetite, Rich In Iron so improves Hemoglobin level,Rich in amino acids,effective against the formation of kidney stone,useful in piles and reduces internal and external bleeding, is A good Blood purifier, But is a diuretic and can cause gastric pain so should be taken in moderate quantity and is warm in nature so use in Moderation in pregnancy .

Bathua is quite versatile and the taste goes very well with almost every thing .You can add it in the chapati dough,make curries and stir fries ,add in lentils or make raita with it .Bathua raita can be served with Methi Aloo Paratha , Gobhi Paratha,  Aloo Matar ki Tahiri , Vegetable Biryani or just with rice daal combo

Raita is a favourite at my place ,My family loves prefer raitas then eating just plain Yogurt so I often makes different raitas to serve along Parathas  Lauki Raita , Pumpkin Raita ,Palak ka Raita  and during Winter this Bathua raita is made almost daily.

 

Bathua ka Raita

A healthy and delicious yogurt and Bathua/Chenopodium Dip

• CourseRaitas / Dips, Side dish
• CuisineNorth Indian Cuisine, Uttar Pradesh Cuisine

Servings	Prep Time
4person	15minutes

Cook Time

5minutes

Servings Prep Time 4person 15minutes

Cook Time 5minutes

Ingredients

• 100gms Bathua /Chenopodium
• 2cup Yogurt / Dahi
• 1/4tsp Black salt/kala namak
• salt to taste
• 3/4tsp Cooking Oil
• 1/2tsp Cumin Seeds / Sabut Jeera
• 1/3tsp Red chili powder

Instructions

1. Pluck the leaves of bathua and wash them well.
2. Boil them in enough water till they become soft or pressure cook with little water for a whistle.
3. Refresh in cold water and then grind with little water and make a fine paste.
4. Take yogurt in a bowl and whisk it well.
5. Add salt, black salt, Bathua paste and mix it well.
6. Now and add water to adjust the consistency of your preference and mix.
7. Heat oil in a a small pan and add cumin seeds and when cumin start crackling remove the pan from the flame and then add the red chili powder and immediately pour this over the prepared Raita.
8. Mix and serve chilled.

Recipe Notes

Serving suggestions- Serve with rice,pilaf and with all variety of poori and parathas

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Posted in: Indian Cook