A healthy and delicious yogurt and Bathua/Chenopodium Dip
Prep Time15 minutesmins
Cook Time5 minutesmins
Total Time20 minutesmins
Course: Raitas / Dips, Side Dish
Cuisine: North Indian Cuisine, Uttar Pradesh Cuisine
Keyword: bathua, bathua raita, Raita
Servings: 4person
Author: Anjana Chaturvedi
Ingredients
100gmsChenopodium / Bathua
2cupYogurt / Dahi
1/4tspBlack Salt / Kala Namak
To tasteSalt / Namak
3/4tspCooking Oil
1/2tspCumin Seeds / Sabut Jeera
1/3tspRed Chilli powder / Laal mirch powder
Instructions
Pluck the leaves of bathua and wash them well.
Boil them in enough water till they become soft or pressure cook with little water for a whistle.
Refresh in cold water and then grind with little water and make a fine paste.
Take yogurt in a bowl and whisk it well.
Add salt, black salt, Bathua paste and mix it well.
Now and add water to adjust the consistency of your preference and mix.
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.
Mix and serve chilled.
Notes
Serving suggestions- Serve with rice,pilaf and with all variety of poori and parathas