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    Whisk Affair » Recipes » Indian » Raita » Bathua Ka Raita

    Published: Dec 21, 2020 | Last Updated On: Dec 22, 2020 by Neha Mathur

    Bathua Ka Raita

    81 shares
    Jump to Recipe

    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.

    You can try some more Raita Recipes, that can be served with your everyday meals – Kaddu Ka Raita, Burani Raita, Carrot Raita, Cucumber Raita, Pahadi Kheere Ka Raita, Mango Raita, and Aloo Raita.

    Bathua ka Raita served in a bowl.
    Jump to:
    • About This Recipe
    • Ingredients
    • How to make Bathua Ka Raita?
    • Frequently Asked Questions
    • Bathua Benefits
    • Bathua Side Effects
    • Pro Tips By Neha
    • Serving Suggestion
    • Storage Suggestions
    • You might also like
    • Recipe Card

    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,

    • Creamy
    • Refreshing
    • Easy + Quick
    • Green in colour
    • A Winter favourite

    Ingredients

    Bathua ka Raita Ingredients.

    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.

    Washed Bathua leaves.

    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 teaspoon sugar in the water to retain the lovely green color of the greens.

    Bathua added in a water in a pan.

    Cook for 2-3 minutes. Drain the water from the leaves. You can use a soup strainer or a large sieve.

    Strained bathua.

    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.

    Cooked bathua added in a grinder.
    Smooth paste made.

    Whisk 1 cup plain yogurt till smooth using a wire whisk.

    Yogurt whisked until smooth.

    Add the bathua puree, salt to taste, ½ teaspoon black salt, ¼ teaspoon roasted cumin powder, and ¼ teaspoon red chili powder, and mix well.

    Bathua puree, salt, black salt, roasted cumin powder and red chilli powder added in the bowl.

    Add little milk or water 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.

    Ready Bathua ka Raita.

    Frequently Asked Questions

    How to clean Bathua?

    Just like any other greens, remove the leaves from the stem. Fill water in a large pot and add the leaves to the pot and give a gentle stir. Let the leaves soak for a minute. The mud will settle down at the bottom of the pot. Gently remove the leaves from the top. Repeat this process 2-3 times until there the water runs clear.

    Now, you can chop or puree the Bathua leaves and use them in your preferred recipes.

    Bathua Benefits

    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 teaspoon of ghee in a pan. When the ghee is hot, add ½ teaspoon 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.

    Serving Suggestion

    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.

    Storage Suggestions

    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.

    You might also like

    • Garlic Chutney
    • Sweet Tomato Chutney
    • Aloo Kulcha
    • Punjabi Chole Masala (Indian Chickpea Curry)

    Recipe Card

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    Make this delicious and refreshing Bathua ka Raita using fresh bathua greens. This raita is a winter specialty in Northern India. Here is how to make it.

    Bathua ka Raita Recipe

    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.
    5 from 1 vote
    Print Pin Rate
    Course: Accompaniment
    Cuisine: Indian
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Total Time: 15 minutes
    Servings: 4 people
    Calories: 38kcal
    Author: Neha Mathur

    Ingredients 

    • 2 cups bathua leaves
    • 1 cup plain yogurt
    • salt (to taste)
    • ½ teaspoon black salt
    • ¼ teaspoon roasted cumin powder
    • ¼ teaspoon red chili powder
    Prevent your screen from going dark

    Instructions

    • 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 teaspoon sugar to 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 to 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 1 cup plain yogurt till smooth using a wire whisk.
    • Add the bathua puree, salt to taste, ½ teaspoon black salt, ¼ teaspoon roasted cumin powder, and ¼ teaspoon red chili powder, and mix well.
    • Add little milk or water 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.

    Notes

    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 teaspoon of ghee in a pan. When the ghee is hot, add ½ teaspoon 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.

    Nutrition

    Calories: 38kcal | Carbohydrates: 3g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 322mg | Potassium: 95mg | Sugar: 3g | Vitamin A: 111IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 1mg
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    More Raita Recipes

    • Aloo Raita (Potato Raita)
    • Phool Makhana Raita
    • Kumaoni Sana Hua Nimbu (Nimbu Saan)
    • Bhindi Raita (Spiced Yogurt With Crispy Okra)

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