Make this delicious and refreshing Bathua ka Raita (Yogurt and Chenopodium Dip) using fresh bathua greens. This raita is a winter specialty in Northern India. Here is how to make it.
About This Recipe
A bowl of chilled raita is really comforting when served along with a simple meal. I always serve delicious and flavourful raita along with my everyday meals, especially for lunch. There are so many variations that you can make, but in winters, my meals are incomplete without this Bathua Ka Raita.
Bathua is also called Chenopodium album or Lamb’s Quarter in English and it has dark green leaves. It is wintergreen and is available for a very short period of time in winters.
As bathua greens are freshly available in winters and rich in nutrients, I make sure to include them as much as possible in my diet. I do make many recipes using Bathua, but this raita is prepared twice a week at my home in the winters.
The best part, it is super easy to make and uses a few simple ingredients. Simple raita like this, Bathua Raita can make your meals filling and wholesome.
The only time-consuming part is to clean the Bathua, which you can do once and store in the fridge. It comes in handy whenever you want to whip up this creamy and oh-so-good Bathua Raita.
I like to puree Bathua and then mix it with yogurt, But I have seen that many households add chopped Bathua to their raita. So if you like a little texture in your raita, you can add in the finely chopped Bathua instead of the pureed one.
This Bathua Raita is,
- Easy + Quick
- Green in colour
- A Winter favourite
Yogurt (Curd) – You can either use the homemade or the store-bought one. Just make sure that it is not sour, otherwise, the raita won’t taste great.
You can add in a little milk if you want to thin out the consistency of this raita.
Bathua – Pick the leaves and discard the stems. Wash the leaves very well under running water a few times to get rid of the mud.
Bathua Leaves are cooked in water for a few minutes, before pureeing it for Raita.
Seasonings – Now, to add some more flavor, season the raita with salt, black salt, roasted cumin powder, and red chili powder.
How to make Bathua Ka Raita?
Pick the leaves and discard the stems from the bunch of bathua. Wash the leaves well under running 2-3 times to get rid of all the mud.
Heat 3 cups of water in a pan and when it comes to a boil, add the leaves. You can also add a pinch of baking soda or 1 tsp sugar in the water to retain the lovely green color of the greens.
Cook for 2-3 minutes. Drain the water from the leaves. You can use a soup strainer or a large sieve.
Add the leaves in the small jar of a mixer and grinder and grind to make a smooth paste. You can add very little water while grinding if needed.
Whisk the yogurt till smooth using a wire whisk.
Add the bathua puree, salt, black salt, roasted cumin powder and red chili powder and mix well.
Add little milk if you want the raita thinner. Bathua Raita is ready to be served. Chill it for a few hours before serving for the best result.
Frequently asked Questions:
Just like any other greens, remove the leaves from the stem. Now, wash the bathua twice or thrice thoroughly so that the dirt in the leaves gets washed away. Once washed, keep it in a sieve, so that excess water drains out.
Now, you can chop or puree the Bathua leaves and use in your preferred recipes.
As Bathua is available only for a limited period, so many of us are not aware about this nutritious greens, which is rich in calcium, iron, fibre, potassium and vitamins A, C and B.
It is also said to be really great for skin conditions, and is also used in the treatment of the same.
Bathua Side Effects
Well, Bathua is extremely nutritious but as it is said anything eaten in large quantity can have side effects.
If had in a larger quantity, Bathua can lead to Diarrhoea and other stomach related issues.
It is also said that pregnant ladies should avoid Bathua, as the leaves are said to be abortifacient.
Pro Tips By Neha
You can also add a green chili while grinding the Bathua. This will add a nice spiciness to the Raita.
You can give a tempering of cumin seeds and hing to the raita if you want to make it a little different. Just heat a tsp of ghee in a pan. When the ghee is hot, add ½ tsp cumin seeds and a pinch of heeng. Pour this tadka over the prepared raita.
Check if the yogurt is sour or not. Only use fresh yogurt to prepare this raita.
You can also chop the Bathua leaves instead of puree, to add some texture.
You can make this Raita in similar way using other greens such as Palak, Methi etc.
This recipe can be easily halved, doubled or tripled.
You can serve Bathua Raita along with your everyday meals such as Dal, Roti, and Sabzi or serve it with Stuffed Parathas, Pulavs, and Khichdi. This Raita will taste great with almost everything.
I would always suggest you make fresh Raita, but if you have leftover you can store it in the fridge for about 2 days. Store it in an airtight container.
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Bathua ka Raita Recipe
- 2 cups bathua leaves
- 1 cup yogurt
- salt (to taste)
- ½ tsp black salt
- ¼ tsp roasted cumin powder
- ¼ tsp red chili powder
- Pick the leaves and discard the stems from the bunch of bathua. Wash the leaves well under running 2-3 times to get rid of all the mud.
- Heat 3 cups of water in a pan and when it comes to a boil, add the leaves. You can also add a pinch of baking soda or 1 tsp sugar in the water to retain the lovely green color of the greens.
- Cook for 2-3 minutes. Drain the water from the leaves. You can use a soup strainer or a large sieve.
- Add the leaves in the small jar of a mixer and grinder and grind to make a smooth paste. You can add very little water while grinding if needed.
- Whisk the yogurt till smooth using a wire whisk.
- Add the bathua puree, salt, black salt, roasted cumin powder, and red chili powder and mix well.
- Add little milk if you want the raita thinner. Bathua Raita is ready to be served. Chill it for a few hours before serving for the best result.