Bathua Raita

Name: Bathua Raita
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2-3 servings
Ingredients: 1 cup Bathua Leaf; 2 cups Yogurt, plain; 1 teaspoon Cumin, seeds; 1 teaspoon black salt; 1 teaspoon salt; 1 teaspoon red chili powder; 1 teaspoon chaat masala; 2 tablespoons Cilantro, chopped; water, for boiling

Veg

Blanched bathua (chenopodium/pigweed) greens folded into beaten curd with roasted cumin, green chilli, and salt — a winter Haryanvi speciality that elevates the everyday raita with the slightly mineral, earthy flavour of the wild green.

Cuisines

Rajasthani Haryanvi Himachali Kumaoni Dogri Punjabi Delhi Garhwali

Best for

Lunch Dinner

Build a full meal around Bathua Raita

Get a matched combo of sides and accents

Recipe

Prep: 10 min Cook: 10 min Total: 20 min 2-3 servings

Ingredients

	1 cup	Bathua Leaf
	2 cups	Yogurt , plain
	1 teaspoon	Cumin , seeds
	1 teaspoon	Black salt
	1 teaspoon	Salt
	1 teaspoon	Red chili powder
	1 teaspoon	Chaat masala
	2 tablespoons	Cilantro , chopped
	—	Water , for boiling

Instructions

1 Wash the bathua leaves thoroughly under running water to remove any dirt.
2 Boil the bathua leaves in water for about 5-7 minutes until they are tender.
3 Drain the water and allow the leaves to cool down.
4 Once cooled, finely chop the bathua leaves.
5 In a mixing bowl, whisk the yogurt until smooth and creamy.
6 Add the chopped bathua leaves to the yogurt and mix well.
7 In a small pan, dry roast the cumin seeds until they are aromatic, then grind them into a powder.
8 Add the roasted cumin powder, black salt, regular salt, red chili powder, and chaat masala to the yogurt mixture.
9 Mix all the ingredients thoroughly until well combined.
10 Garnish with fresh coriander leaves before serving.

Tips

For a richer flavor, you can add a tempering of mustard seeds and curry leaves in hot oil before serving.