Bathua Raita Recipe

A white bowl filled with creamy Bathua Raita, garnished with fresh herbs, sits on a rustic woven mat with scattered green leaves and a blue cloth in the background.

5 from 1 vote

Make this delicious and refreshing North Indian Bathua Raita (Chenopodium Yogurt Dip) using fresh bathua greens. Serve it with Indian-style meals.

Prep Time5

Cook Time10

Total Time15

Course: Raita

Cuisine: Indian, North Indian

Diet: Gluten Free, Vegetarian

Servings: people

Author: Neha Mathur

Ingredients

2 cups bathua leaves packed, rinsed
½ teaspoon baking soda
1 cup chilled yogurt (dahi, curd)
½ teaspoon regular white salt to taste
½ teaspoon black salt (kala namak)
¼ teaspoon roasted cumin powder
¼ teaspoon red chili powder

US Customary - Metric

Instructions

Cook The Bathua

Heat 3 cups of water in a pan over medium-high heat.
When it comes to a boil, add bathua leaves and baking soda to the pan.
Cook for 2 minutes. Drain the water and run the leaves under cold water.
Add the cooked leaves to the small jar of a blender and blend to make a smooth paste. You can add very little water while blending if needed.

Make The Raita

Whisk yogurt in a bowl until smooth and creamy using a wire whisk.
Add bathua puree, regular white salt, black salt, roasted cumin powder, and red chili powder, and mix well.
Add milk or water if you want the raita thinner. The right consistency of bathua raita should be flowy but not watery.
Bathua Raita is ready to be served. Chill it for a few hours before serving for the best taste.

Video

Notes

To make the raita vegan, use vegan yogurt.

You can also add a green chili while grinding the Bathua. This will add a nice spiciness to the Raita.

You can temper the raita with cumin seeds and hing to make it slightly different. Heat a teaspoon of ghee in a pan. Add ½ teaspoon cumin seeds and a pinch of asaetida (hing) when the ghee is hot. Pour this tadka over the prepared raita.

Nutrition