Bathua Raita (Haryanvi Chenopodium Leaf Yogurt Raita)

Illustrative stock photos, not this exact recipe. Photo credits are at the bottom of the page.

Bathua raita is a popular winter dish in Haryana and Punjab, made with bathua, a leafy green also known as chenopodium or lamb’s quarters, that grows as a winter crop. The leaves are blanched, finely chopped and mixed into smooth, whisked yogurt with roasted cumin and a pinch of chili. Haryanvi cooking is often described as hearty and rustic, built on millets, wheat, milk, ghee and yogurt, with relatively simple spicing. Read more in Indian regional cuisines.

It is served with parathas, rotis or khichdi as a cooling side.

Recipe label: Based on traditional technique. Photo: illustrative stock photo, not the finished dish from this exact recipe. Regional recipes vary by family and village.

Photo credits: Photo 1: ENG.FAHAD ALTHAFIR on Pexels; Photo 2: Muhammad Khawar Nazir on Pexels; Photo 3: Muhammad Khawar Nazir on Pexels. Free stock photos, used under the Unsplash or Pexels license and shown here as illustrations only.

Print Recipe

Bathua Raita (Haryanvi Chenopodium Leaf Yogurt Raita)

Author: KP Cooking Method: No-Cook Cuisine: Haryana, Indian Courses: Lunch, Side Dish Recipe Keys: Gluten Free Quick Meals Vegetarian Meals

Prep Time 15 mins Cook Time 8 mins Rest Time 20 mins Total Time 43 mins

Servings: 4

Description

Bathua raita: a cooling Haryanvi raita made with blanched bathua (chenopodium) leaves, yogurt and roasted cumin. A winter favorite with parathas and rotis.

Ingredients

Servings

For the raita

• 1 cup bathua (chenopodium) leaves (about 100 g, washed well; or use spinach)
• 2 cups plain yogurt (about 480 g, whisked smooth)
• 1 tsp roasted cumin powder
• ¹⁄₂ tsp salt (to taste)
• ¹⁄₂ tsp red chili powder (or to taste)
• 1 green chili (finely chopped, optional)

Instructions

1. Wash the bathua leaves thoroughly in several changes of water. Remove thick stems.
2. Bring a pot of water to a boil and blanch the leaves for 2 minutes. Drain, cool under cold water and squeeze out the water. Chop finely.
3. Whisk the yogurt until smooth in a bowl. Stir in the chopped bathua, salt, roasted cumin and green chili.
4. Chill for 20 minutes. Sprinkle with chili powder and a pinch of cumin before serving.

Note

Bathua has a slightly earthy taste. If you cannot find it, use spinach. Always blanch the leaves. Contains milk (yogurt). Vegetarian and gluten-free. Best eaten the same day; refrigerate for up to 2 days.