Bathua Raita Recipe

  Jun 27, 2021 |   Jyoti Gupta |
  • 5 serves
  • 00h:05m prep
  • 00h:10m cook

In Northern India, the nutritious green leafy vegetable bathua (Chenopodium) is available in abundance during winters. Being warm in nature, is good for health, is loaded with vitamins, minerals, antioxidants, amino acids, and fiber. Include it liberally in your diet to benefit from its goodness. Raita is a favorite at my place. My family loves to prefer raitas then eating just plain Yogurt so I often make different raitas to serve along Parathas.

  • 2 Cups BathuaLeaves
  • 1.5 Cup Yogurt
  • Salt (to taste)
  • 1/2 tsp Black Salt
  • 1/4 tsp Roasted Cumin Powder
  • 1/4 tsp Red Chili Powder
  • 1 tsp Coriander Leaves
Cooking Instructions
  1. Pick the leaves and discard the stems from the bunch of bathua. Wash the leaves well under running 2-3 times to get rid of all the mud.
  2. Heat 3 cups of water in a pan and when it comes to a boil, add the leaves.
  3. Cook for 2-3 minutes. Drain the water from the leaves. You can use a soup strainer or a large sieve.
  4. Add the leaves in the small jar of a mixer and grinder and grind to make a smooth paste. You can add very little water while grinding if needed.
  5. Whisk the yogurt till smooth using a wire whisk.
  6. Add the bathua puree, salt, black salt, roasted cumin powder, and red chili powder and mix well.
  7. Add little water if you want the raita thinner then add coriander leaves. Bathua Raita is ready to be served. Chill it for a few hours before serving for the best result.

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