When the chill of winter sets in, there’s nothing more comforting than a bowl of cool, creamy raita. And if you’re looking for something new and exciting to add to your winter spread, Bathua Raita is the perfect dish to try. Bathua, also known as chenopodium leaves, is a seasonal green that is rich in nutrients and adds an earthy flavor to dishes. Paired with creamy yogurt and a smoky aroma, Bathua Raita is a delightful treat that perfectly complements parathas, rice, or any meal.
In this blog, I’ll take you through the step-by-step process of making Bathua Raita, including some important tips to maintain its vibrant color and enhance the flavors with a smoky twist.
What is Bathua?
Bathua (Chenopodium album) is a wild green commonly found in India, particularly in the winter months. These leafy greens are rich in vitamins, minerals, and fiber. Bathua has a mild, earthy flavor and is often used in a variety of Indian dishes, from saags to parathas, and even in raitas. The leaves are soft and tender when cooked, making them perfect for this creamy yogurt-based raita.
Why You’ll Love Bathua Raita:
- Bathua leaves are packed with iron, calcium, and vitamins, making this raita a nutritious addition to your meal.
- The coolness of yogurt combined with the earthy flavor of Bathua makes this raita an excellent side dish for spicy meals.
- The infusion of smoky flavor takes this raita to the next level, giving it a unique and irresistible taste.
- With simple ingredients and easy steps, you can whip up this delicious raita in no time.
Nutritional Benefits of Bathua:
Bathua leaves are rich in nutrients and offer several health benefits. Some of the key benefits include:
- Bathua is an excellent source of iron and calcium, which are essential for bone health and red blood cell production.
- The leaves are rich in dietary fiber, which aids digestion and promotes a healthy gut.
- Bathua contains antioxidants that help in detoxifying the body and improving overall health.
About the Recipe
Bathua Raita is a traditional, flavorful yogurt-based dish made with boiled Bathua (chenopodium) leaves. Known for its cooling and refreshing properties, this raita is a perfect accompaniment to Indian meals, particularly during the winter months when Bathua leaves are in season.
With a smoky flavor infusion and a hint of tanginess from the yogurt, this dish beautifully balances the earthiness of the greens with the creaminess of the curd. It’s easy to make, nutrient-dense, and versatile enough to pair with various dishes.
Ingredients:
In this Bathua Raita, each ingredient serves both a flavor and nutritional purpose, making it not just a delicious side dish, but also a healthful addition to your meals!
Bathua (Chenopodium Leaves): Earthy, nutritious leaves that are boiled and finely chopped, providing the main flavor and texture.
Curd (Yogurt): The creamy base that balances the bitterness of Bathua leaves with tanginess.
Black Salt: Adds a unique, mild, sulfurous flavor to the raita.
Red Chili Powder: It provides color and mild heat, enhancing the raita’s flavor.
Roasted Cumin Powder: Adds warmth, nuttiness, and depth to the raita.
Salt: It is essential for seasoning and balancing flavors.
Charcoal: It is used for infusing a smoky flavor into the raita.
Ghee: Adds richness and a nutty aroma, especially when used in tempering.
Hing (Asafoetida): Adds a savory, aromatic note and aids digestion.
Green Chili: Introduces mild spiciness and freshness to the tempering.
Serving Suggestions
Bathua Raita pairs wonderfully with flatbreads like parathas, rotis, or puris. It also complements rice dishes like biryani, pulao, or simple steamed rice, providing a refreshing contrast to heavier dishes.
Serve Bathua Raita as a side dish to add a cool, tangy touch to your meal. It can balance the spiciness of curries, kebabs, or grilled meats, making it perfect for rich or spicy dishes.
The smoky flavor of the raita works well with tandoori or grilled items like tandoori chicken, paneer, or vegetables, enhancing the meal with its refreshing and smoky notes.
Variations:
You can modify this basic recipe by adding various ingredients such as spices, fruits, herbs, or vegetables to enhance its flavor, texture, and nutritional value. Here are a few variations you can try:
- Add finely chopped green chilies or a dash of chili flakes to increase the spiciness of the raita. This variation works well for those who enjoy more heat in their dishes.
- For an additional burst of freshness, you can mix in finely chopped mint or cilantro leaves. These herbs add a fragrant, cooling effect and a vibrant color to the raita.
- Add diced cucumber or pomegranate seeds to the raita for extra crunch and sweetness. The fresh fruit will bring a different texture and a burst of flavor.
- If you prefer a more substantial version, you can add boiled potatoes or grated carrots to the raita. These ingredients add texture and additional flavors while still maintaining the essence of the dish.
- For a twist on the traditional raita, include dried fruits like raisins or apricots. The sweetness of the dried fruits contrasts with the savory elements of the raita, offering a more complex flavor profile.
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Thus, Bathua Raita is a versatile and nutritious dish that can be easily customized to suit your preferences. Whether you prefer it spicy, tangy, or with a hint of sweetness, the variations allow you to experiment with different flavors and textures. By incorporating fresh, seasonal ingredients, you can make this raita a perfect accompaniment to any meal or serve it as a refreshing standalone dish. With its rich nutritional value and delicious taste, Bathua Raita is not only a treat for your palate but also a healthy addition to your diet.
Recipe details are mentioned below. Go and check out the full recipe here : Bathua Raita
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Bathua Raita
- Total Time: 35 minutes
- Yield: 4 1x
- Diet: Vegetarian
Description
Bathua Raita is a simple and delicious yogurt-based dish made with fresh bathua leaves. Its earthy flavors and creamy texture make it a perfect side for parathas, rice, or as a refreshing dip. Healthy, tasty, and easy to make!
Ingredients
- 1 cup Bathua (chenopodium leaves), cleaned and boiled
- 2 cups curd (yogurt), whisked
- ½ tsp black salt (Kala Namak)
- ¼ tsp red chili powder (lal mirch powder)
- 1 tsp cumin seeds (Jeera), roasted and ground
- Salt (Namak) to taste
For smoky flavor
- 1 small piece charcoal (for the smokey flavor)
- ½ tsp ghee (clarified butter)
For Tempering
- 1 teaspoon ghee
- A pinch of hing
- 1 green chili, finely chopped
Instructions
- Rinse the Bathua leaves thoroughly under cold running water to remove any dirt, dust, or pesticides. If needed, soak the leaves for a few minutes to loosen any stubborn dirt.
- Remove the thick, tough stems, as only the tender leaves will be used for the raita.
- In a pot, add 2.5 cups of water to fully submerge the Bathua leaves.
- Once the water begins to boil, add a pinch of salt.
- Add the cleaned Bathua leaves and let them boil for about 5-10 minutes, or until they become soft and tender.
- After cooking, drain the excess water using a colander— this water can be saved for soups or gravies.
- To preserve the green color, allow the leaves to cool down or wash them with cold water.
- Drain any remaining water and gently squeeze out the excess moisture.
- Finely chop the boiled Bathua leaves and set them aside.
- In a mixing bowl, whisk the curd (yogurt) until smooth.
- Add black salt, red chili powder, roasted cumin powder, and regular salt to taste.
- Add the chopped Bathua leaves to the yogurt mixture and stir to combine.
- For the smoky flavor, heat a small piece of charcoal on an open flame until it turns red.
- Place the charcoal in a small bowl, add ½ tsp ghee, and immediately place the bowl into the raita.
- Cover the bowl to trap the smoke and infuse a smoky flavor for a few minutes.
For the Tempering:
- Heat 1 teaspoon of ghee in a small pan. Add a pinch of hing (asafoetida) and chopped green chili.
- Sauté for a minute, then pour the tempering over the prepared raita.
- Stir the raita once more, and serve chilled with your favorite paratha, rice, or as a refreshing side dish.
- Enjoy this creamy, smoky, and flavorful Bathua Raita!
Notes
- Ensure you rinse the Bathua leaves thoroughly to remove any dirt or pesticides. Soaking them for a few minutes can help loosen stubborn dirt.
- Boil the Bathua leaves just until they become soft and tender, but not overcooked. Overboiling can cause the leaves to lose their vibrant green color.
- After boiling, immediately cool the leaves with cold water to preserve their bright green color.
- The smoky flavor is added by heating a small piece of charcoal. Be sure to cover the bowl after placing the charcoal to trap the smoke inside.
- The water left after boiling Bathua can be saved for making soups or gravies, as it is packed with nutrients.
- After cooling the leaves, make sure to drain any remaining water and gently squeeze out excess moisture to avoid a watery raita.
- You can adjust the amount of black salt, red chili powder, and roasted cumin powder based on your taste preferences.
- The tempering of ghee with hing and green chili adds extra flavor to the raita, enhancing the overall taste.
- Prep Time: 15 minutes
- Cook Time: 15 -20 minutes
- Category: Side Dish
- Cuisine: Indian
