Beetroot Bathua Raita
Beetroot Bathua Raita is a refreshing and colorful side dish made with beetroot, bathua leaves (wild spinach), and yogurt. Using skimmed milk curd makes this raita low in fat and an excellent addition to a healthy diet. It pairs well with rice dishes, parathas, or as a cooling accompaniment to spicy meals. Beetroot adds a vibrant color and sweetness, while bathua leaves provide a nutty flavor and essential nutrients.
Nutrition Facts
Per serving
Energy
50 kcal
Protein
5 g
Carbs
7 g
Fat
0 g
Fiber
3 g
Ingredients
Bathua leaves
100 gms (100g)
Skimmed Milk Curd
1 cup (200g)
Roasted Cumin powder
1 tsp (5g)
Common salt
0.5 tsp (2.5g)
Beet root
80 gms (80g)
Chopped Green Chilli
1 tsp (2g)
Instructions
Preparation
Boiling Beetroot: Wash the beetroot thoroughly, boil it in water until tender (approx. 20-25 minutes), peel the skin, and grate it finely.
Boiling Bathua Leaves: Wash the bathua leaves, boil them in water for 5-7 minutes, drain the water, and finely chop the leaves once cooled.
Cooking Steps
Whisk the skimmed milk curd in a bowl until smooth and creamy.
Mix in the boiled and grated beetroot and chopped boiled bathua leaves.
Add roasted cumin powder, salt, and finely chopped green chili. Stir well to combine all the flavors.
Refrigerate the raita for 30 minutes before serving.