Bathua ka Raita is delicious, refreshing, and super healthy. Made with fresh curd and Bathua leaves, this is usually eaten with Bathua roti or Parathas You can even enjoy it with Biryani or Pulav.
Bathua or Chenopodium album is a nutritious vegetable that is available during winters. This raita is a Winter specialty here in North India. Go and search the local sabzi market and you will easily find Bathua.
Quick and super easy to make, Bathua Raita is a must-have this season. I make sure to include as many leafy vegetables in this season and Bathua is one of them.
Bathua Roti and Bathua ka raita is one combination that takes me back to my childhood days. My Dadaji used to love it too. We both used to sit in the sunlight and enjoy Bathua Raita with Bathua roti. Ah! What nostalgia!
The only difficult part is cleaning the Bathua. Lol. One of the most tiring and difficult things in the Winter season is cleaning the bhajis or the leafy vegetables. But once cleaned, you can store it in the refrigerator and use it.
Things to keep in mind while making the Bathua ka Raita:
- Clean the leaves from the stem. Remove all the flowers if there are any.
- Before making the raita, wash the leaves under tap water 3-4 times. It’s really important to clean it as it has dirt and sand.
- Use fresh curd.
- Since curd is cold, I add tadka to balance out the coldness.
- For better taste, I like to give a smokey effect to my Bathua raita.
How to smoke Bathua Raita?
Take a piece of wooden coal. Heat it over gas and when it turns red. Put it in a small Katori and keep that Katori inside the Raita bowl. Add ghee on top and immediately cover it using a lid. Keep it like this for 10 minutes.
Love Raitas? Here are a few others that you can try:
Enjoy this Bathua ka Raita with Matar Pulav or Biryani too.
Looking for a video recipe, you can check this.
| Prep Time | 10 minutes |
| Cook Time | 5 minutes |
| Servings |
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- 2 Cups Bathua leaves. I have taken 2 handfuls of Bathua leaves.
- 2 Cups dahi
- 1/2 teaspoon Rock salt
- 1/2 teaspoon Roasted Cumin powder
- 1/4 teaspoon Red chili powder
- 1/4 teaspoon Ghee
- 1/2 teaspoon Cumin seeds
- Salt to taste
- water as required.
- 1 piece Charcoal
Ingredients
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- Clean Bathua leaves from the stem and take out if it has any flowers too. Basically clean it just like you clean any other leafy vegetable.
- Now wash it under clean water 3-4 times so that all the dirt and sand is removed.
- In a kadhai, add these washed Bathua leaves, add some water, and cover the Kadhai. Steam it for 5 minutes. We just want to take off the rawness.
- Take out the Bathua leaves and when cool down, blend it in a mixer jar with some water. Basically, the Bathua puree is what we need.
- Whisk curd using a whisker, add water as required. Do not add too much water as we don't want the Raita to be very runny.
- Add bathua puree, whisk it again.
- Now add rock salt, salt, roasted cumin powder, red chili powder and whisk it again.
- Time for tadka. Heat ghee, add jeera and pour this tadka on the raita. This will change the taseer or the nature of the curd.
- Finally, heat coal on gas and place it over the raita on a Katori. Pour ghee on top of the coal. Immediately cover it with a lid for 10 minutes.
- After 10 minutes, take out the coal and serve it with Parathas or pulav.
- Yummy and healthy bathua raita is ready to serve.
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