Bathua Raita
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
Recipe
Prep: 10 min
Cook: 10 min
Total: 20 min
2-3 servings
Ingredients
| 1 cup | bathua leaves |
| 2 cups | plain yogurt |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | black salt |
| 1 teaspoon | regular salt |
| 1 teaspoon | red chili powder |
| 1 teaspoon | roasted cumin powder |
| 1 teaspoon | chaat masala |
| 2 tablespoons | fresh coriander leaves, 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.