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Make this delicious and refreshing Bathua ka Raita (Yogurt and Chenopodium Dip) using fresh bathua greens. This raita is a winter specialty in Northern India. Here is how to make it.
A bowl of chilled raita is really comforting when served along with a simple meal. I always serve delicious and flavourful raita along with my everyday meals, especially for lunch. There are so many variations that you can make, but in winters, my meals are incomplete without this Bathua Ka Raita.
Bathua is also called Chenopodium album or Lamb’s Quarter in English and it has dark green leaves. It is wintergreen and is available for a very short period of time in winters.
As bathua greens are freshly available in winters and rich in nutrients, I make sure to include them as much as possible in my diet. I do make many recipes using Bathua, but this raita is prepared twice a week at my home in the winters.
The best part, it is super easy to make and uses a few simple ingredients. Simple raita like this, Bathua Raita can make your meals filling and wholesome.
The only time-consuming part is to clean the Bathua, which you can do once and store in the fridge. It comes in handy whenever you want to whip up this creamy and oh-so-good Bathua Raita.
I like to puree Bathua and then mix it with yogurt, But I have seen that many households add chopped Bathua to their raita. So if you like a little texture in your raita, you can add in the finely chopped Bathua instead of the pureed one.
This Bathua Raita is,
Creamy
Refreshing
Easy + Quick
Green in color
A Winter favorite
Ingredients
Yogurt (Curd) – You can either use the homemade or the store-bought one. Just make sure that it is not sour, otherwise, the raita won’t taste great.
You can add in a little milk if you want to thin out the consistency of this raita.
Bathua – Pick the leaves and discard the stems. Wash the leaves very well under running water a few times to get rid of the mud.
Bathua Leaves are cooked in water for a few minutes, before pureeing it for Raita.
Seasonings – Now, to add some more flavor, season the raita with salt, black salt, roasted cumin powder, and red chili powder.
