Bathua Ka Raita

Bathua Ka Raita

Bathua has been used in India for a long time for many different dishes. The green leafy vegetable is a good source of Vitamin A, calcium, potassium and phosphorus. In the past I’ve used bathua to make parathe, poori and saag, but today I mixed it with dahi to make Bathua Ka Raita. The raita is a always an excellent accompaniment for biryani, rice or any of the Indian main meals, in fact this is just a must have with every meal. This dish is just the right combo you need for nutrition and taste and is good for all. The next time you think about making a raita, use bathua leaves and give a great nutritious meal to your loved ones. Here is Bathua Ka Raita Recipe for your bookmark and use.

All you need is (serves 4)

Bathua leaves – 200 gms

Dahi – 250 gms

Rock salt – 1/2 tsp

Salt – 1 tsp

Red chili powder – 1/2 tsp

Cumin seed powder – 1 tsp

Dry mint powder – 1 tsp

Fresh coriander to garnish

Bathua Ka Raita Recipe

Preparation time: 15 min.

Making time: 15 min.

Cut the bathua leaves and boil them with lots of water for about 5-7 min till the leaves turn soft.

Cool and strain the water, use the leaves to blend them into a smooth paste using a mixie.

Whisk dahi, add rock salt, salt, cumin seed powder, dry mint powder, red chili powder and mix well.

Add bathua paste and mix well.

Garnish with fresh coriander leaves.

Cool and serve.