Bathua is considered a superfood of winter, because apart from being warming in nature, it is also rich in nutrients. Bathua is a helpful leafy vegetable in preventing many health problems occurring in the winter season. Hot curry and rice taste amazing in winters and imagine if you add nutrient-rich Bathua to it, the taste will not only double but the nutrients will also increase. According to the National Library of MedicineChenopodium album i.e. Bathua contains good amount of protein and balanced amino acids spectrum are found in it. It is also a source of calcium and vitamins A and C. Apart from this, many qualities are found in Bathua. So let us see the recipe of Bathua Kadhi in the winter special recipe.

If you make Bathua Kadhi once, it will be requested again and again in your house. If you follow the recipe given here, not only will the texture of the kadhi be good, but the pakodas will also be made in such a way that they will melt in the mouth. So let's see the complete recipe.

Note the ingredients

To make the base of Kadhi, you will need 1½ cups curd, double it i.e. 3 cups water, 4 tablespoons gram flour, ½ teaspoon crushed celery, 1 tablespoon mustard oil, 1 teaspoon cumin, 4-5 green onions (chopped), 2 tablespoons ginger-garlic-onion paste, 1 teaspoon red chili powder, 1 teaspoon turmeric, two cups bathua leaves (washed and chopped finely. ), salt to taste, 1 tsp red chilli flakes,

Ingredients for Dumplings

½ cup gram flour, 1 onion (chopped), 1 green chilli (chopped), coriander, 1 tsp red chilli powder, ½ tsp turmeric, ½ tsp cumin, a little salt, water (to make a thick batter) as per need,

Ingredients for Tadka

¼ cup mustard oil, ½ tsp cumin, ½ tsp mustard seeds, ½ tsp nigella seeds, 3-4 whole red chillies, 1 small onion (chopped), 1 green chilli (finely chopped), a pinch of asafoetida, 5-6 curry leaves, 2 teaspoons chopped fresh coriander for garnish. Now know the method of making kadhi.

Bathua Kadhi Recipe

• First of all you have to prepare the base of the curry. For this, beat the curd until it becomes smooth. Add gram flour in it and whisk it and then add 3 cups of water, also add turmeric.
• Crush the celery or mash it with your palms and add it to the curd and gram flour mixer. If you don't like celery then you can skip it. Cover this mixture and let it rest for some time.
• Now the second step is to prepare the bathua. For this, heat mustard oil, add cumin, green onion, red chilli powder, ginger-garlic-onion paste and chopped bathua and fry.
  

  Image:vishuztadka

• After the bathua is roasted, turn off the gas and then add curd-gram flour mixture to it and mix well. After this turn on the gas again.
• Keep stirring the curry continuously until it comes to a boil, otherwise it will either spill out of the pot or stick to the bottom.
• When the curry comes to the first boil, add salt and red chili to it. After this, reduce the flame to very low and cook for at least 35-40 minutes so that a layer is formed on it.

How to make dumplings

• While your kadhi is cooking, prepare the pakodas. Mix all the basic spices in gram flour and add a little water to it and mix well.
• The gram flour for pakodas has to be beaten well until it swells. Then check by putting a little gram flour solution in water. If it floats then the batter is now ready for making pakodas.
• You have to keep the gram flour a little thick so that there is no problem while making pakodas. Put oil in the pan and after it gets hot, reduce the flame to medium and fry the pakodas in it till they turn golden.
• When the curry is ready, turn off the gas and put these pakodas in it. Within a few minutes the kadhi will be absorbed into the pakodas.

seasoning method

To add flavor to cooked kadhi, heat mustard oil till it smokes, add whole spices like nigella seeds, cumin seeds, curry leaves and other things and fry them. Now add onion and green chilli. Pour this prepared tadka on the curry and garnish with green coriander leaves. You can eat it with both roti and rice.