How to Diet Tasty Bathua Boondi Raita
How to Diet Tasty Bathua Boondi Raita Delicious, fresh and tasty.
Bathua Boondi Raita. Some of them are boondi raita, cucumber raita, and onion raita. It is also made with different seasonal fruits like mango, pineapple, pomegranate or with herbs like mint and coriander. Different leafy vegetables like spinach, fenugreek or chenopodium leaves are also used to prepare raita.
As in winters we are gifted with numerous green leafy vegetables by nature, why not make the most of it?
It gets boring sometimes to eat your curds plain, so i try to perk it up sometimes with either Boondi, or chopped salad like cucumber, tomato, carrots and beets.
Bathua Raita is a healthy and refreshing recipe.
You can cook Bathua Boondi Raita using 7 ingredients and 1 steps. Here is how you achieve that.
Ingredients of Bathua Boondi Raita
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You need 250 gm of curd.
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Prepare 1 cup of boondi.
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Prepare 1 tsp of roasted jeera powder.
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You need 1 tsp of chat masala.
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Prepare 1/4 tsp of hing.
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It’s 2-3 tbsp of bathua paste.
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You need to taste of salt.
There is nothing more better than pairing your favorite main dish with any type of raita.
Raita is one of the most preferred side dishes and can be made with various variations.
Bathua is a leafy vegetable and generally available abundantly during winter season only.
These are commonly known as pigweed, lamb's quarters, meldem, goosefoot.
Bathua Boondi Raita step by step
- Put curd in a mixing bowl mix well add bathua paste and mix it well.now add somw water,boondi,salt,chat masala hing and roasted jeera powder.mix well and serve it.
This is extensively cultivated and consumed in North India.
Bathua Raita is a healthy and refreshing recipe made from Bathua (Chenopodium Leaves) and Curd, tempered with mild spices.
It is a light & delicious curd recipe combined with the health benefits of Bathua.
Raita can be used as a condiment or side dish in South Asian Cuisine, specially India, which can be made by blending curd/yoghurt with various fresh vegetables, fruits and spices.
Strain the leaves and grind to a fine paste, when it cools itself.
