Bathua Raita recipe or Bathua ka Raita is a quick, easy, nutritious, refreshing recipe made from leafy green Bathua (Chenopodium Leaves) and curd, tempered with mild spices. It is a light & delicious curd recipe combined with the health benefits of Bathua that is relished mainly during winters.
Winters are here in full bloom and so is the season of fresh and nutritious veggies! When ever I go to the grocery store I always load my cart with variety of green leafy vegetables like methi (fenugreek) leaves, sarso (mustard) leaves, palak (spinach) leaves, arbi leaves, mooli (radish) leaves etc.
Raita is favorite side dish at my place, My family prefer raitas more than eating just plain curd/yogurt so I often makes different raitas to serve along Parathas. My husbands favorite is Vegetable Raita and Lauki ka Raita.
What is Bathua?
Bathua’s scientific name is Chenopodium album and is commonly known as Lamb’s Quarters in English. In some parts it is also known as pigweed, melde, goosefoot, and wild spinach. These dark, leafy greens are also related to amaranth, spinach and beetroot.
Bathua hasn’t got its share of limelight or popularity as compared to other green leafy vegetables but is equally nutritious and tasty. In fact, India is known to be the biggest cultivators of this dark, green leafy winter veggie that holds a rich taste and health benefits.
Health Benefits of Bathua
Bathua is rich in calcium, potassium, magnesium, phosphorus and vitamins A, C and B6. All these micronutrients make bathua incredibly nutritious and a winter diet essential. Rich in fibre and water content, bathua also cures constipation(due to its laxative properties).
Other Bathua Recipes
There are various recipes in Indian cuisine using Bathua. My Mom used to make Bathua-Aloo Dry veg, Bathua ka Saag, Bathua mixed with urad dal. Bhatua is also used in making Sarson ka Saag along with Mustard Greens(Sarson), Raita and flatbreads mixed in dough and stuffed Bathua Paratha with potatoes etc.
Another recipe which is made very commonly with bathua is the bathua raita. The best part about the bathua raita is the tempering. It is tempered with cumin seeds and asafetida. I have very fond memories of this raita while growing up. Sadly, the leaves are not so commonly available in US, so the green vanished from my life for a while.
Last week when I went to Indian Grocery store I got surprised after seeing it. I didn’t believed at the first glance so I went near and then checked with the label. I got super excited and decided that after reaching home I am going to making Bathua k paratha and raita.
If you are looking for more Paratha recipes to be served with raita then do check:
- Vegetable Raita
- Lauki Raita
- Broccoli Paratha
- Spring Onion Laccha Paratha
- Laccha Paratha
- Sattu Paratha.
- Chana Dal Paratha
- Gobhi Paratha
- Matar Paratha
- Aloo Paratha
- Beetroot Paratha
- Moong Paratha
Preparation Time: 5mins ∏ Cooking Time: 10mins ∏ Servings: 3-4 person
Level: Beginners (Easy) ∏ Measurement: 1 Cup ≡ 250 ml ≡ 250gm
How to make Bathua Raita:
Step1: Clean Bathua by plucking its leaves by separating the stems from the end. Wash it couple of time under the running water until it is clean. Strain the excess water.
Step2: Heat around 1 cup water in a large pot. Once the water starts boiling add the clean bathua leaves. Let the bathua boil for 7-8 minutes on low-medium flame. Keep stirring occasionally.
Step3: Once it is soft, turn off the flame and let it cool down to room temperature.
Step4: Drain excess water from the bathua leaves. Do not discard the water you can have it as a juice by adding some lemon juice and salt or add while making dough for paratha.
Step5: Once cooled, blend the bathua leaves in a blender to make a fine paste. (I like my raita with a smooth texture). If you like it coarse, then do a quick blend for coarse paste).
Step6: Whisk the curd to a smooth consistency then add the bathua paste into it.
Step7: Add dry spices 1/4 tsp black salt, 1/2 teaspoon sugar, 1/2 teaspoon roasted cumin powder, 2 tablespoon coriander leaves, 1/3 teaspoon red chilli powder and salt to taste.
Step8: Whisk the curd well, add water to adjust the consistency of your preference and keep aside. Check the taste and add more of the spice powders or salt if required.
Step9: Heat ghee in a small tadka pan over medium flame. Once it heats up add the cumin seeds and a pinch of asafoetida and fry until fragrant. The cumin seeds will crackle and become crispy. Turn off the flame.
- Keep checking the spices then add more if required, adding extra spices will ruin the taste.
- Use thick or greek yogurt. Kids love to eat thick creamy yogurt, make sure to add more sugar for them and avoid chili.
- You can also add some chat masala if you like.
- Do not cover the pot while boiling the bathua otherwise it will turn dark.
- While washing greens make sure its very well clean and free of dirt.