As a chef with over 10 years of experience, I've learned that some of the simplest dishes can be the most delicious. Bathua ka raita is one such recipe that comes together quickly with just a few ingredients, yet offers a wealth of flavor and nutrients. In this blog post, I'll share my tried and true method for making refreshing bathua raita, along with tips for variations, serving suggestions, and more.
Ingredients
- 2 cups bathua (chenopodium album), washed and finely chopped
- 2 cups plain yogurt, whisked
- 1 tsp cumin powder
- 1 tsp black salt
- 1 tsp chaat masala
- 2 tbsp fresh coriander, finely chopped
- 1 green chili, finely chopped
- 1 tsp roasted cumin powder
- Salt to taste
Instructions
- Wash the bathua thoroughly under running water to remove any dirt or grit. Chop finely for Bathua ka raita.
- In a bowl, whisk the yogurt until smooth and creamy.
- Add the chopped bathua, cumin powder, black salt, chaat masala, coriander, green chili and roasted cumin powder. Mix well.
- Add salt to taste. The raita should have a balance of flavors - tangy, savory, and slightly spicy.
- Refrigerate for at least 15 minutes before serving to allow flavors to blend.
Time (Cooking, Preparation)
- Preparation: 10 mins
- Cooking: No cooking required
- Refrigeration: 15 mins
- Total time: 25-30 Mins. approx.
Tips and Variations
- Use full-fat Greek yogurt for a richer, creamier Bathua ka raita.
- Add 1 finely chopped onion for extra flavor.
- For spicy bathua raita, increase the green chilies to 2-3.
- For tangier raita, add a squirt of lime juice.
- Substitute bathua with spinach, mint, dill or other greens.
- Add toasted cumin seeds or curry leaves for crunch.
Serving Suggestions
- Pair bathua raita with samosas, pakoras or fried snacks
- Use as a dip for grilled meats, kebabs or tandoori chicken.
- Serve alongside rice dishes like biryani or pulao.
- Spoon over dal fry or rajma for added moisture and flavor.
- Spread over wraps or flatbreads like parathas or theplas.
Nutrition
Bathua is highly nutritious, being rich in iron, folate, vitamin C, fiber, calcium and antioxidants. When combined with protein-rich yogurt, bathua ka raita offers a wholesome accompaniment that aids digestion.
- Calories: 60
- Protein: 3 grams
- Fat: 2 grams
- Carbohydrates: 7 grams
- Fiber: 2 grams
FAQs
Q: Can I use bathua leaves instead of chopped? A: Yes, you can use whole leaves for a slight variation in texture. Ensure they are clean and trim off any thick stems.
Q: How long does bathua ka raita keep? A: It will stay fresh in the fridge for up to 2 days in an airtight container.
Q: What can I substitute for black salt? A: Regular table salt or rock salt can be used instead of black salt. Adjust to taste.
Q: Can I make it vegan? A: Yes, substitute yogurt with thick, plain vegan yogurt or hung curd.
Conclusion
With its nutritional benefits and versatility, bathua ka raita is a great addition to any Indian meal. My recipe delivers the classic cooling flavors of minty bathua and tangy yogurt, with a pop of spice. Adjust and tweak it to suit your taste and enjoy this simple yet delicious raita all summer long. Let me know if you have any other favorite ways to eat bathua raita!
Bathua ka raita Recipe Card
Ingredients:
-
Bathua ka raita preparation needs a few ingredients that are easily available in vegetable market. Here's what you'll need:
- 2 cups bathua (chenopodium album), washed and finely chopped
- 2 cups plain yogurt, whisked
- 1 tsp cumin powder
- 1 tsp black salt
- 1 tsp chaat masala
- 2 tbsp fresh coriander, finely chopped
- 1 green chili, finely chopped
- 1 tsp roasted cumin powder
- Salt to taste
Instructions:
- Wash the bathua thoroughly under running water to remove any dirt or grit. Chop finely for Bathua ka raita.
- In a bowl, whisk the yogurt until smooth and creamy.
- Add the chopped bathua, cumin powder, black salt, chaat masala, coriander, green chili and roasted cumin powder. Mix well.
- Add salt to taste. The raita should have a balance of flavors - tangy, savory, and slightly spicy.
- Refrigerate for at least 15 minutes before serving to allow flavors to blend.
Time (Cooking, Preparation):
- Preparation: 10 mins
- Cooking: No cooking required
- Refrigeration: 15 mins Total time: 25-30 Mins approx.
Tips and Variations
-
Here are some of my tips for making this recipe:
- Use full-fat Greek yogurt for a richer, creamier Bathua ka raita.
- Add 1 finely chopped onion for extra flavor.
- For spicy bathua raita, increase the green chilies to 2-3.
- For tangier raita, add a squirt of lime juice.
- Substitute bathua with spinach, mint, dill or other greens.
- Add toasted cumin seeds or curry leaves for crunch.
Serving Suggestions:
- Pair bathua raita with samosas, pakoras or fried snacks
- Use as a dip for grilled meats, kebabs or tandoori chicken.
- Serve alongside rice dishes like biryani or pulao.
- Spoon over dal fry or rajma for added moisture and flavor.
- Spread over wraps or flatbreads like parathas or theplas.
Nutrition:
-
Bathua is highly nutritious, being rich in iron, folate, vitamin C, fiber, calcium and antioxidants. When combined with protein-rich yogurt, bathua ka raita offers a wholesome accompaniment that aids digestion.
Per Serving: 1 serving
- Calories: 60
- Protein: 3 grams
- Fat: 2 grams
- Carbohydrates: 7 grams
- Fiber: 2 grams
*The nutrition information provided is approximate and should be used for general guidance only. Exact values will vary based on specific ingredients and portions. For more detailed nutrition data, please consult an accredited nutrition professional.
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