BATHUA KA RAITA

Bathua Ka Raita

A Wintertime Favourite from the Indian Kitchen

There’s a special kind of comfort in the humble dishes that make their way to our winter tables—warm, nourishing, and packed with seasonal goodness. Among the leafy greens that flourish in the Indian winter, Bathua (Chenopodium Album) holds a special place. Bathua has an earthy, mineral-rich, astringent salty taste comparable to spinach. The young, tender leaves may be used in salads, but the older leaves are best suited for cooked recipes on account of their bitterness. During winters we have variety of green leafy vegetables and Bathua is among one of them. Bathua Ka Raita, Bathua ke Parathe, Bathua ki Kachauri, Bathua ki Bhuji are some of my favourite dishes. One of the dishes I cherish the most has always been Bathua ka Raita—a cooling, delicious, yogurt-based side dish that brings freshness to every bite.

My mother would often prepare this raita during winter lunches, especially when mustard greens or stuffed parathas were on the menu. The aroma of cumin crackling in hot oil and the earthy green hue of blended bathua folded into creamy curd—it’s a combination that brings back cherished memories of family meals and chilly afternoons.

🌿 Bathua Ka Raita Recipe

A simple yet flavourful raita that complements any Indian meal beautifully. Sharing here Bathua Ka Raita recipe, a simple one with lots of freshness incorporated in it. 

Ingredients

• Bathua (Chenopodium leaves): 200 gm
• Whole dried red chillies: 2–3
• Asafoetida (Hing): a pinch
• Red chilli powder: ½ tsp
• Cumin seeds: 1½ tsp
• Refined oil: 2 tsp (you may use mustard oil for an extra punch)
• Curd (yogurt): 500 gm
• Salt: to taste

🥣 Instructions

Step 1: Preparing the Bathua

• Wash Bathua thoroughly in clean water.
• In a pressure cooker, add ½ glass water and the leaves of bathua. Pressure cook for 2–3 whistles.
• Allow it to cool, then blend into a smooth paste.

Step 2: Whisking the Curd

• In a large bowl, whisk the curd until smooth.
• Add the cooled, blended bathua to the curd. Mix well.
• Add salt to taste. You'll notice a gorgeous green hue blending with the creamy white curd—pure winter bliss!

Step 3: The Tempering (Tadka)

• Heat oil in a small frying pan.
• Add cumin seeds and let them crackle.
• Add broken dried red chillies, a pinch of asafoetida and red chilli powder. Let them sizzle briefly.
• Pour this sizzling tempering over the Bathua-curd mixture.
• Bathua ka Raita is ready to serve!

🍽️ Serving Suggestions

• Enjoy chilled Bathua ka Raita with puri, parathas, stuffed parathas or alongside dal-chawal or khichdi or pulao for a wholesome, balanced winter meal.

📝 Recipe Notes For Bathua ka Raita

• Watch the colour transformation when bathua is mixed with curd—it’s vibrant, fresh, and inviting!

• Bathua is known as:

• Chenopodium Album (English)
• Pappukura (Telugu)
• Paruppukkirai (Tamil)
• Kaduoma (Kannada)
• Vastuccira (Malayalam)
• Chakvit (Konkani)

• Nutritional benefits: Bathua is a powerhouse of iron, calcium, phosphorus and fibre. It’s excellent for digestion and helps relieve constipation.

• ⚠️ Consume in moderation: Bathua contains oxalic acid, so excessive intake might contribute to the formation of kidney stones.

💬 Let’s Connect!

I hope you try Bathua ka Raita– A Classic Indian Delight and enjoy it with your family.

💛 Please like, comment, and share this recipe with your friends and family. I’d love to hear your thoughts and any twists you add to it.

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Happy Cooking!

Thanks for stopping by! 🌸