Recipe of Award-winning Hung curd Bathua dip (chenopodium & hung curd dip) - Free download

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We hope you got insight from reading it, now let's go back to hung curd bathua dip (chenopodium & hung curd dip) recipe. You can have hung curd bathua dip (chenopodium & hung curd dip) using 5 ingredients and 3 steps. Here is how you achieve it.

The ingredients needed to cook Hung curd Bathua dip (chenopodium & hung curd dip):

1. Provide 1 cup of hung curd or sour cream.
2. Prepare 1/2 cup of bathua (cheel/chenopodium).
3. Provide 1/4 tsp of black pepper.
4. You need to taste of Salt.
5. Get 1/2 tsp of Roasted Jeera.

Instructions to make Hung curd Bathua dip (chenopodium & hung curd dip):

1. Cut & wash bathua leaves. Boil in 2-3 tbsp water on slow flame for 2-3 minutes. Let it cool. Squeeze water..
2. Grate /mash bathua. Add hung curd in a bowl. Add grated bathua, salt, black pepper & roasted Jeera powder. Mix all ingredients properly..
3. Keep it in refrigerator for 1/2 hour. Serve chilled with any cutlets, puri, or parantha..

Many countries raise chenopodium album for Some of the recipes that we prepare in India are Raita, paratha of bathua leaves, and curd bathua. 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. Hung curd or hung yogurt is made by draining the whey from curd to get a thicker consistency that is suitable to use in recipes like Dahi kabab, raita, wraps, sandwiches, shrikhand, dips and deserts.

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