Cooling and refreshing Bathua Raita is a North Indian winter delight. This raita or yogurt sauce is made using fresh bathua leaves (Chenopodium album) and creamy yogurt, it’s not just tasty—it’s a powerhouse of nutrients.
Loved for its cooling properties and digestive benefits, this seasonal recipe brings a balance of health and taste to the table. Whether paired with rice or stuffed parathas, it’s a must-try that celebrates Indian culinary traditions.
What is Bathua?
Bathua also known as Chenopodium album or the common name as lamb’s quarters or goosefoot is a rich source of various nutrients. (Source Wiki). It is commonly cultivated and consumed in Northern India.
I simply love this veggie and love this Bathua Raita and Bathua aloo paratha. Sadly I do not get this and am unable to make it. Fortunately, I got this from India during my last visit. I dry the leaves it and brought it along with me 😊 so that I could enjoy this.
So today I am sharing this bathua raita finally. Typically this bathua raita is made by boiling or steaming the leaves until tender. Then a puree is made. This puree is mixed in yogurt along with a few spices to make a flavourful and delicious raita.
As I have the dried ones, I make it 2 ways. The above method is where I make a paste and use it. And the second method in which I have directly used the dried ones. Directly using the dried ones might not be liked by all as the leaves are a bit dry and the raita is not smooth.
So it is up to you whichever way you want to make, both are equally tasty.
Ingredients of Bathua Raita
- Bathua Leaves: The star of the dish, these green, slightly bitter leaves are abundant in India during winter. Once boiled and blended, they bring a subtle earthiness to the raita.
- Yogurt (Curd): Fresh, plain yogurt adds creaminess and tang to the dish, making it both flavorful and cooling.
- Spices: A blend of roasted cumin powder, black salt, and a pinch of red chili powder gives the raita depth and a hint of heat.
- Optional Garnishes: Chopped cilantro or a drizzle of mustard oil can be added for extra aroma and flavor.
How to Make Bathua Raita
Step-by-Step Preparation
Here’s how you can make Bathua Raita at home in a few simple steps:
- Gather the Ingredients:
- 1 cup of fresh bathua leaves
- 2 cups of plain yogurt
- 1 teaspoon roasted cumin powder
- ¼ teaspoon black salt (or adjust to taste)
- A pinch of red chili powder (optional, for subtle heat)
- Salt to taste
- Optional garnish: chopped cilantro or a drizzle of mustard oil
- Prepare the Bathua Leaves:
- Rinse the bathua leaves thoroughly under running water to remove dirt and impurities.
- In a small pot, boil the leaves with a bit of water for 5-7 minutes until they’re soft.
- Drain and allow them to cool. Squeeze out excess water and finely chop, mash, or puree the cooked leaves in the blender.
- Extra Bathua pasted can be stored in the freezer and used as required.
- Whisk the Yogurt:
- Take plain yogurt in a mixing bowl and whisk until smooth. This step ensures the raita is creamy and lump-free.
- Combine Bathua and Yogurt:
- Add the prepared bathua leaves to the whisked yogurt. Stir gently to ensure even mixing.
- Season the Raita:
- Add roasted cumin powder, black salt, a pinch of regular salt, and red chili powder (optional). Mix well to blend the spices with the yogurt.
- Chill and Serve:
- Let the raita chill in the fridge for 15-20 minutes for enhanced flavor. Serve cold with your favorite rice or paratha.
Tips for Best Results
Want your Bathua Raita to stand out? These simple tips can help elevate your dish:
- Choose the Right Yogurt: Opt for fresh, full-fat yogurt to ensure a creamy texture. If you prefer a lighter version, use low-fat yogurt, but avoid flavored varieties.
- Consistency Matters: Adjust the thickness by whisking the yogurt with a little cold water or milk. A slightly thick raita pairs well with meals.
- Roast Your Cumin: Always use freshly roasted cumin powder for its aromatic, smoky flavor. Store-bought options often lack the same punch. If you want to check how to make roasted cumin powder at home, check out my recipe here.
- Salt Balance: Use black salt for its natural tanginess, but taste as you go to avoid over-salting.
- Fresh Produce is Key: Always pick tender, fresh bathua leaves for the best flavor. Tough or overgrown leaves can taste bitter.
Serving Suggestions
Bathua Raita is versatile and complements a variety of meals. Whether it’s a festive spread or a simple, comforting dinner, it can take your dining experience up a notch. Below are some ideas on pairing and presentation to make this dish the star of your table.
Pairing with Dishes
Bathua Raita pairs exceptionally well with both everyday meals and indulgent feasts. Its mild, earthy flavor and creamy texture add balance to rich and spicy dishes. Here are some suggestions to inspire your next meal:
- Biryani or Pulao: The cooling nature of Bathua Raita tempers the bold spices of biryani or the fragrant layers of pulao. It’s a match made in culinary heaven.
- Stuffed Parathas: Serve it alongside aloo paratha, gobi paratha, or mooli paratha for a hearty breakfast or brunch. The tangy raita cuts through the richness of the parathas perfectly.
- Punjabi Thali: Add this to a traditional Punjabi thali, featuring dal makhani, bhindi masala, jeera rice, and butter naan. It refreshes the palate and completes the plate.
- Simple Dal-Roti or Dal-Chawal: A bowl of warm dal-roti or dal-chawal becomes extra delicious with a spoonful of Bathua Raita on the side.
- Grilled or Roasted Vegetables: Its creamy texture pairs well with the char and spice of grilled veggies, balancing the meal beautifully. Check out this recipe of Air Fryer Roasted Vegetables.
Whether you’re celebrating or whipping up a quick everyday dinner, Bathua Raita fits in seamlessly with diverse Indian dishes.
Bathua Raita
Ingredients
- 1 Cup yogurt
- 2 tablespoons Bathua paste or 1 tablespoon dry Bahuta leaves
- ½ teaspoon roasted cumin powder
- ½ teaspoon salt to taste
- Water if required to adjust consistency
Instructions
Preparing Bathua Paste
- Clean and rinse the bathua leaves well.
- Steam the bathua leaves in microwave, or an open pot or pressure cooker.
- Once steamed let them cool down completely.
- Make a smooth paste in a blender.
Making Bathua Raita
- In a bowl add the yogurt.
- Whisk to a smooth consistency
- Add 2 tablespoons bathua leaves/paste or 1 tablespoon of crushed dried bathua leaves in the yogurt.
- Add roasted cumin powder, and salt, and mix.
- Add water if required to adjust consistency.
- Serve it at room temperature or chilled.
Notes
- The Bathua Paste can be stored in the freezer for up to 2-3 months and can be used as required.
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