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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; Raitawill 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 likeCheel Bhaji, Chill BhajiandBettusag.
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, richin 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.
Enjoy this simple raita like, Bathua Ka Raita can make your meals filling and wholesome!
Recipe
5 from 1 vote
Bathua Ka Raita: Delicious Yogurt Recipe
Bathua ka Raita a popular and delicious variantof 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 pulaoor biryani; Raitawill always make its appearance on theside. Bathua Ka Raita, is a creamy, refreshing, winter favorite that is easyand quick to make.
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Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Condiments, Entree, Everyday Recipe, Side Dish
Cuisine: Indian
Diet: Diabetic, Gluten Free, Hindu, Vegetarian
Keyword: Bathua ka Raita, Bathua Raita, cucumber raita
Servings: 4
Calories: 96kcal
Author: Rupali Agarwal
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
US Customary - Metric
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.
Video
Nutrition Facts
Bathua Ka Raita: Delicious Yogurt Recipe
Amount Per Serving
Calories 96Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g19%
Cholesterol 19mg6%
Sodium 528mg23%
Potassium 408mg12%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 6g7%
Protein 5g10%
Vitamin A 3679IU74%
Vitamin C 11mg13%
Calcium 191mg19%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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