Bathua Raita Recipe is a raita made out of a green leafy vegetable called 'Bathua'. Although this a winter green, it is now pretty much available all through the year.
Curd is whisked with salt and pepper and a puree of bathua is added to it. A lovely bright green raita serves well with parathas or even flavoured rice dishes. This raita can also be served at parties.
Serve the chilled Bathua Raita Recipe along with Masala Lachha Paratha , Aloo Gobi Sabzi, Peas Pulao and Gajar Ka Halwa Recipe and make a delicious weekend meal.
Try our other Raita Recipes:
Cuisine: North Indian Recipes
Course: Side Dish
Diet: Diabetic Friendly
Equipments Used: Small Skillet (Shallow Fry Pan/ Omelette Pan), Glass Mixing Bowl
Cooks in 5 M
Total in 15 M
To begin making the Bathua Raita Recipe, first wash and chop the bathua leaves and place them in a bowl.
Heat oil in a pan over medium heat and sauté the bathua leaves until soft and tender and allow it to cool. You could either blend the bathua to a coarse paste or add the cooked bathua leaves directly to the bowl of yogurt.
In this recipe I have blended the bathua leaves in a blender once it cooled down.
Into a mixing bowl, add the yogurt, chopped green chillies, ginger, black salt, cumin powder and black pepper powder. Whisk well to combine until mixed evenly.
Finally add the chopped bathua or pureed bathua and give it a stir. Check salt and adjust the taste of Bathua Raita accordingly
Serve the chilled Bathua Raita Recipe along with Masala Lachha Paratha , Aloo Gobi Sabzi, Peas Pulao and Gajar Ka Halwa Recipe and make a delicious weekend meal.