Bathua ka Raita Recipe

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.

Course: Accompaniment

Cuisine: Indian

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Servings: people

Calories: 38kcal

Author: Neha Mathur

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.

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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

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.

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