Bathua Raita Punjabi
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Bathua Raita Punjabi is a seasonal, highly nutritious, and cooling winter delicacy made from Chenopodium leaves (Lamb's quarters). This recipe features tender Bathua leaves blanched and blended into a magnifique earthy green paste, which is then whisked with thick, creamy yogurt. Seasoned with roasted cumin and black salt, it offers a unique savory depth and a professional-grade smooth texture. It represents the Punjabi mastery of using seasonal greens to provide essential vitamins while balancing the digestive load of rich winter meals. Best served chilled alongside hot Makki Di Roti and Sarson Ka Saag for a professional magnifique winter experience.
Ingredients
Cooking Instructions
Tips & Secrets
- Plunging the blanched Bathua into ice-cold water is the absolute secret to maintaining a professional-grade vibrant green color.
- Always whisk the yogurt before adding the paste specifically to achieve a professional-grade smooth and magnificent result.
- Adding a tiny bit of minced garlic can provide a professional-grade pungent edge that pairs beautifully with the earthy greens.
Nutritional Information(Per 1 bowl (150ml))
110 kcal
7g
5g
10g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.