Bathua (Hindi) is almost a weedy green leafy plant found in abundance during winter. Known as lamb’s quarter or pigweed or goosefoot in English, primarily because of its shape. It is also known as Cheel Bhaji in gujurat areas, Kaduoma in Kannada, Chandan betu in Bengali, Pappukura in Telugu, Paruppukkirai in Tamil.
I love Bathua and one of the most common use of Bathua is in making Sarsoon ka Saag, my granny used to say that it’s criminal to make Sarsoon ka saag without bathua added to it.
Note : Recipe of Sarsoon ka saag here
However there are many more things one can do with bathua and my top most favorite things are
- Make Bathua Raita. Delightful with parantha or pulao. This is one of my favorite winter raitas.
Recipe here :
- Use tender leaves in salads. Small baby bathua leaves add great flavour and texture to your salad.
- Make pies and puffs. Bathua makes for a pleasantly surprisingly addition to the tarts and pies. Think of the spinach pies and now try replacing Spinach with Bathua for an even more flavourful dish
- Use it alone or along with other greens like spinach, methi, amaranth in dals.
- Make pesto from it. Yes bathua pesto is actually all kind of awesome but remember to use tender baby bathua leaves. Use the below recipe and replace half of spinach with bathua
And then like a true Punjabi or Punjabi’s friend make paranthas with it. Stuffed or kneaded. I love the kneaded ones since they are quick to make and still yummy