Bathua Ka Raita is a popular and delicious variant of Raita, which is a yogurt-based accompaniment for any meal in Indian cuisine. It could be part of an elaborate meal like thali, an everyday meal, or served with any rice dish like pulao or biryani. It is a creamy, refreshing, winter favorite that is so easy and quick to make.
About Bathua Ka Raita
The scientific or botanical name for Bathua leaves is Chenopodium Album, however it is known by many other names such as White Goosefoot, Goosefoot, allgood, Pigweed, Lamb’s-quarters, and Wild Spinach. Also, it has several names in Hindi such as Cheel Bhaji, Chill Bhaji and Bettusag.
Bathua Ka Raita is made with leafy green Bathua, and it is a delicious and healthy recipe that is relished during the winter time in India, especially in the northern parts of India. In my mom’s kitchen, a meal would be incomplete during the winter if not accompanied with this, so I relished and enjoyed it with almost every winter meal. There is no greater pleasure than a bowl of Bathua Ka Raita served with a piping hot bajra or makka ki roti on a cold, sunny winter day.
Bathua Ka Raita Health Benefits
The Bathua greens in this Bathua Ka Raita recipe is rich in nutrients and is available for a very short period of time during the winter season. It is known as one of the most nutritious leafy greens and it's loaded with fiber, amino acids, and rich in micronutrients like vitamin A, C, and B6. It is very low in calories and is known to be beneficial for helping with digestive problems.
Recently, Bathua has started showing up at some locations in the United States. Fortunately, my local Indian store started carrying it once I requested it. Now that it's available, I include it as much as possible in my meals to boost nutrition.
I make many different recipes using Bathua, but Bathua Ka Raita and bathua ka paratha are my two favorite ways to enjoy this seasonal green.
Recipe Tips
- Be sure to sort the Bathua leaves from the stems and wash them thoroughly. This process is a bit time consuming but the end result is worth it.
- Once the Bathua is thoroughly cleaned, do a quick steam followed by an ice water bath. If you'd like, you can also blanch the leaves but I personally prefer steaming over blanching, since steaming retains more nutrition than blanching.
- The ice water bath helps stop the cooking process. When the steamed leaves no longer feel warm to touch, squeeze the ice water from them well.
- I prefer hand pounding the squeezed, steamed leaves in a mortar and pestle rather than pureeing in a blender. It only takes 2 minutes to hand pound the Bathua, and it enhances the flavors. However, a blender can be used if that's your preference.
- Finish the Bathua ka Raita with a tempering (tadka) of hing and cumin seeds, Bathua ka Raita is incomplete without this tadka, so don’t skip this.
Recipe
Bathua Ka Raita: Delicious Yogurt Recipe
Equipment
Ingredients
Produce:
- 150 g Bathua Chenopodium - leaves of 1 bunch
- 1 cup Water
Dairy:
- 2 cup Yogurt Dahi
Oil and Spices-
- ½ teaspoon Roasted cumin powder Bhuna Jeera
- ½ teaspoon Black rock salt Kala Namak
- ¼ teaspoon Red chili powder Laal Mirch Powder
- ¼ teaspoon Black pepper Kali Mirch
- ¼ teaspoon Salt Namak: - adjust to taste
- ⅛ teaspoon Asafetida
- 1 teaspoon Clarified butter Ghee- 1 teaspoon
Instructions
- Clean Bathua leaves from the stems and wash multiple times with clean water.
- Add 1 cup water in Instant Pot inner pot, then place a steamer basket and arrange clean Bathua leaves in steamer basket evenly.
- Close the lid, press the pressure cook or manual mode and pressure cook for ‘0’ minute.
- As soon as Instant Pot comes to full pressure and it beeps, quickly release all the pressure manually using a wooden spoon.
- Carefully, remove steamer basket from the pressure cooker and place it in an ice-cold water.
- Once Bathua leaves are cold enough to handle, squeeze out all the water from the leaves.
- Then hand pound the squeezed bathua leaves into a paste using a mortar and pestle and keep it aside.
- Take yogurt in a bowl and whisk it well with a whisker.
- Add pounded bathua paste to whisked yogurt and stir well.
- Add salt, roasted cumin powder, black salt, black pepper and mix well.
- Now prepare tempering, heat ghee in a small pan and add hing, cumin seeds and when cumin seeds start crackling switch off the heat and then add red chili powder.
- Pour this tadka/tempering over the prepared Raita.
- Mix and serve chilled.
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