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.
Time: 10 Minutes
Time: 15 Minutes
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
Remove the stems and wash the bathwa
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.
Adjust the salt and spices as per taste.
Add milk in curd while blending, it’s enhance
the taste and gives creamy texture.

Tags: How to prepare bathwa raita, bathwa recipes, easy way to prepare
raita, green raita with pulao or rice recipes, side dish recipes, curd recipes,
raita recipes, how to make instant raita, Chilled curd recipes, healthy curd
recipes, Cheel bhaji recipe, chill bhaji,
bathuas recipe, lamb’s-quarter, Paruppu Keerai recipe.

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