Bathua ka Raita a popular and delicious variant of Raita. Raita is a yogurt-based accompaniment for any meal in Indian cuisine. It could be an elaborate meal like thali, everyday meal or any rice dish like pulao or biryani; Raita will always make its appearance on the side. Bathua Ka Raita, is a creamy, refreshing, winter favorite that is easy and quick to make.
Bathua Ka Raita, made with leafy green Bathua is a delicious and healthy recipe that is relished during winter time in India especially in northern parts of India. In my mom’s kitchen, a meal would be incomplete during winters until accompanied with bathua ka raita. As a kid, I have relished and enjoyed it almost for every winter meal. There is no greater pleasure than a bowl of Bathua ka raita served along with piping hot bajra or makka ki roti on a cold sunny winter day.
What is Bathua?
Scientific or botanical name for Bathua leaves is Chenopodium Album, however it is known by many other names like White Goosefoot, Goosefoot, allgood, Pigweed, Lamb’s-quarters, Wild Spinach. Also, it has several names in Hindi like Cheel Bhaji, Chill Bhaji and Bettusag.
Health Benifits of Bathua used in Bathua ka Raita
Bathua green is rich in nutrients and available for a very short period of time in winters. It is known as one of the most nutritious leafy green loaded with fibers, amino acids, rich in micronutrients like Vit. A, C, B6 and is very low in calories. It is known to beneficial in digestion related problems.
Recently, it has started showing up at some location in USA. Luckily, my local Indian store started carrying it after I made a request. So, I am making sure to make most out of it by include them as much as possible in my meals. I do make many different recipes using Bathua, but Bathua ka raita and bathua ka paratha are my two favorite ways to enjoy this seasonal green.
Tips and Tricks for Bathua Ka Raita Recipe
- Very first step is to sort the leaves from the stems and wash them thoroughly. This process is bit time consuming but the end result is far rewarding.
- Then a quick steam followed by an ice water bath. If you want you can also blanch the leaves but I personally prefer steaming over blanching. Steaming maintains more of nutrition than blanching.
- Ice water bath helps stop the cooking process and When steamed leaves no longer feel warm to touch, squeeze them well
- I prefer hand pound the squeezed steamed leaves in mortar and pestle. Some like to puree it in blender. It only takes 2 minutes to hand pound compared to making puree in blender but hand pounding enhances the flavors.
- Finish it with a tempering (tadka) of hing and cumin seeds, Bathua ka raita is incomplete without this tadka. Don’t skip it.
Bathua Ka Raita: Delicious Yogurt Recipe
- 150 g Bathua Chenopodium – leaves of 1 bunch
- 1 cup Water
- 2 cup Yogurt Dahi
- 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.