Bathua Raita is a refreshing and nutritious side dish that holds a cherished place in North Indian cuisine, especially during the winter months. Made with Bathua leaves, a winter-special leafy green, this raita is not only delicious but also packed with health benefits.
What is Bathua ?
Bathua, also known as Chenopodium or pigweed, is a leafy green vegetable commonly found in India during the winter months. It is rich in vitamins A, C, and K, along with essential minerals like calcium, potassium, and iron. Bathua is known for its earthy flavor and is often used in various dishes such as parathas, curries, and, of course, raita.
Ingredients for Bathua Raita
To make Bathua Raita, you will need the following ingredients:
Bathua leaves: 1 bunch of bathua leaves. The leaves are tender and cooks down a lot, like spinach. If the stems are tender, you can use those too, or just pick the leaves. Make sure to look for bright green leaves only.
Yogurt (curd): Use thick plain yogurt, preferably greek yogurt. The bathua puree will thin out the consistency of the raita. So, if you are using a variety of yogurt that is not thick, then hung the yogurt and remove the excess water.
Seasoning - I used salt and sugar. You can make it a little bit spicy by adding finely chopped chilies too.
Spices for Tadka - Bathua raita on its own will taste amazing, but to enhance the flavor, make sure to add a sizzling hot tadka on top. You need ghee/oil cumin seeds, asafoetida, thinly sliced garlic cloves and dry red chili.
Health Benefits of Bathua Raita
Bathua Raita is not just a flavorful accompaniment, but also a powerhouse of nutrients. Here are some health benefits:
Rich in Nutrients: Bathua leaves are a good source of vitamins and minerals, which help in boosting immunity and overall health.
Aids Digestion: The probiotics in yogurt promote healthy gut bacteria, aiding digestion and preventing bloating.
Low in Calories: This raita is a low-calorie dish, making it ideal for those watching their weight.
Steps to prepare
1- Wash the Bathua leaves thoroughly to remove any dirt or impurities.
2- Boil the leaves in water for about 5–7 minutes until they become tender.
3- Drain the leaves and puree it in a blender. Then add it to yogurt and whisk. Season with salt and sugar.
4- Finally make a takda with ghee/oil cumin seeds, dry red chili, asafoetida and sliced garlic cloves. Once it sizzles, pour it on the yogurt and bathua mixture.
Serving Suggestions
Bathua Raita pairs perfectly with a variety of Indian dishes. It can be served alongside:
Parathas: Especially stuffed varieties like Aloo or Paneer Paratha.
Rice Dishes: Such as Biryani or Pulao.
Curries: Complements rich and spicy curries by adding a cooling element.
Have you tried these condiments:
Bathua Raita
Ingredients
- 1 Bunch Bathua Leaves
- 1 and ½ Cups Thick Greek yogurt
- 1 teaspoon salt
- ½ tsp sugar
For Tadka
- 2 tablespoon Ghee/oil
- ¼ teaspoon Cumin seeds
- ¼ tsp asafoetida
- 1 Dry red chili
Instructions
- Wash the Bathua leaves thoroughly to remove any dirt or impurities.
- Boil the leaves in water for about 5-7 minutes until they become tender.
- Drain the water and allow the leaves to cool. Once cooled, blend the leaves into a smooth puree.
- In a mixing bowl, whisk the yogurt until smooth and creamy. Add the pureed Bathua leaves to the yogurt and mix well.
- You can prepare in advance and just before serving, prepare the tadka.
- Prepare the tadka by heating the tadka pan. Pour ghee or oil, along with cumin seeds, dry red chili, asafoetida and sliced garlic. Let it sizzle hot for 30 seconds.
- Pour the sizzling tadka over the yogurt and bathua mixture.
- Serve it right away.
