Bathua (Chakvat/Pigweed) Raita
Bathua raita is a refreshing, nutrient-packed side dish that's perfect for pairing with your meals. Made from Bathua leaves (Chenopodium album), a leafy green that’s rich in vitamins and minerals, this raita not only adds a cool touch to your plate but also offers numerous health benefits. Packed with proteins, iron, and antioxidants, this simple dish helps in digestion and provides a cooling effect, making it ideal for warm weather.

1 bowl
For 4 people
Difficulty
Easy
Taste
Unknown
Health Benefits
Boosts Digestion: The cooling properties of Bathua and yogurt help in improving digestion and soothing the stomach.
Rich in Iron: Bathua leaves are a great source of iron, which is beneficial for preventing anemia and boosting energy levels.
Good for Bone Health: The calcium content in both Bathua leaves and yogurt promotes strong bones.
Improves Skin Health: The high vitamin C content in Bathua helps in skin rejuvenation, making your skin glow.
Anti-inflammatory: Bathua has natural anti-inflammatory properties that help reduce inflammation in the body.
80 kcal
in 225g
Protein:
4g
Fats:
4g
Carbs:
7g
Cholesterol:
5mg
Sodium, Na:
80mg
Potassium, K:
150mg
Bathua Raita is a delightful, cooling, and nutritious side dish that's perfect for any meal. Made from fresh Bathua leaves and a base of creamy yogurt, this raita not only adds flavor but also packs a punch of essential vitamins and minerals. This simple recipe can be served as an accompaniment with rice, roti, or parathas. Enjoy its fresh, tangy taste and explore the benefits of Bathua, a leafy green with numerous medicinal properties.
Allergy Advice
This recipe contains Dairy Products. People with such allergies should avoid adding such ingredients or try to replace them with better choices.
Ingredients
4
100 grams Bathua leaves
half kg Curd
1 teaspoon Salt
1 teaspoon Chaat masala
Tips
For the best flavor and nutrition, always use fresh Bathua leaves.
Directions
Wash 100 grams of Bathua leaves thoroughly under running water to remove any dirt or pesticides.
Boil water in a saucepan, add salt, and once the water is boiling, add the Bathua leaves. Let the leaves blanch for a few minutes.
Once blanched, drain the leaves and allow them to cool. Blend the leaves into a smooth puree.
In a separate bowl, whisk 500 grams of curd until smooth and creamy. Add salt, chaat masala, and the Bathua puree to the curd. Mix everything well until combined.
Chill the raita in the refrigerator for a few minutes before serving. Garnish with a pinch of chaat masala or fresh coriander, and serve chilled.
Notes
While Bathua raita is great for most people, individuals with kidney-related issues or oxalate sensitivity should avoid consuming Bathua as it contains oxalates that may worsen kidney conditions.
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