Bathua Recipe | Bathwa Ka Raita

Bathua or Bathuwa is green leafy
vegetable and wild relative of the spinach family also known as chenopodium. Mainly
used in preparing stuffed pori or parathas, raita and sarso ka saag. It’s rich
in vitamin A, calcium, phosphorus, iron, fibre and potassium and its helps in reducing
digestive problems.  During winter season,
you can get fresh and seasonal bathua in Indian market.

Preparation
Time: 10 Minutes

Cooking
Time: 15 Minutes

Servings:
4

Category:
Raita

Ingredients:

1 Cup Bathwa (Cheel bhaji or chenopodium), chopped

2 Cup Curd, Whipped

Roasted Cumin Powder to Taste

Chaat Masala to Taste

Black Pepper Powder to Taste

Red Chili Powder to Taste

Salt to Taste

Green Coriander Leaves, for garnishing

Instructions:

Remove the stems and wash the bathwa
leaves.

Boil the leaves in pressure cooker with one
cup water till to 2-3 whistles.

Blend the boiled leaves in mixy till to
chunky form.

Whisk the fresh curd until to smooth
adding small quantity of water or milk.

Combine mashed bathwa with curd and add
spices, mix it.

Garnish raita with coriander leaves and
serve with rice or pulao.

Notes:

Adjust the salt and spices as per taste.

Add milk in curd while blending, it’s enhance
the taste and gives creamy texture.

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