• Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

Sinamon Tales

by Monika

  • Home
  • Recipe Index
  • About
  • Work with Me
  • Media Mentions

Bathua Raita : Eating your Greens

Super easy to make – the crunch of the tadka and the hit of heeng along with green chillies take this simple yet delectable dish to the next level – the versatility of this Bathua raita is amazing too!

I love my greens, in every way. Mixed in dals, in salads, in paranthas as saags and in raitas. Actually especially in raitas. Bathua’s  scientific name is Chenopodium album and is commonly known as Lamb’s Quarters in English. It is also known as pigweed, goosefoot, and wild spinach. It is a very popular green grown in the north of India, especially Punjab and you will have a true Punjabi often tell you that sarson ka saag is not a real sarson ka saag without bathua in it. This Bathua raita is a family favourite, and you’ll know why soon enough!

 

Bathua Raita Recipe

Bathua Raita

Another thing which is made very commonly with bathua is the bathua raita. I have very fond memories of this raita while growing up. Sadly,  the leaves are not so commonly available in Bangalore, so the green vanished from my life for a while. However, suddenly again from the past two years,  I see things changing. Maybe it’s the vast north population moving to Bangalore, I have to thank, or maybe it’s just that everyone wants to eat newer and newer things! Whatever the reason may be, it totally works for me since I am getting my beloved leaves. Having Bathua in any way is the best way to replenish the nutrients in your body, tastily too.

 

Bathua Raita - eating your greens

Bathua Raita – eating your greens


The first thing I did with the leaf when I got it (actually, strike that,  the second, since I used it while making saag first like any proud punjabi) was to make the Bathua raita. Easy, super nice on the palate, healthy but super yummy. What a brilliant combination, right? The crunch of the tadka and the hit of heeng combined with the yumminess of the curd along with the bathua make this raita completely irresistible! And I am not complaining 🙂

 

Similar recipes :

 

Roasted Bell Pepper Raita

Quick Cooking : Raw Mango Raita

Quick Cooking : Orange Peel Raita

Bathua Raita : Eating your Greens

Super easy to make - Bathua Raita- the crunch of the tadka and the hit of heeng along with green chillies take this simple dish to the next level!
Print Recipe Pin Recipe
Course condiments, Main Course
Cuisine global vegetarian, north indian
Servings 4 serving

Ingredients
  

  • 2.5 cups curd
  • to taste salt
  • 2 green chillies chopped
  • 1 tsp jeera seeds
  • 1/2 tsp mustard seeds

Instructions
 

  • Blanch the bathua leaves in boiling water for about 3-4 minutes.
  • Drain and put in chilled water immediately so that it stops cooking further, this also keeps the leaves bright and green.
  • Using the hand blender give the leaves a quick blend, don't make a paste out of it though.
  • Whisk the curd well and keep aside.
  • Heat the oil in a small pan and add hing to it, after a minute add mustard and jeera seeds. Once they start to crackle, add the green chillies and fry for a minute.
  • Add bathua and salt to the whisked curd and top with the tadka.
  • Served chilled, I like making it and serving after an hour, the flavours blend beautifully in that time.

Notes

 
Note: Some other things one can make with bathua are bhaji, stuffed paranthas, aloo bathua, bathua dal. Just about anything you do with your other greens can be done with this too. I had once eaten a bathua stuffed pie at Olive and it was OMG so yummy!
PS: Read a fabulous piece on bathua by Chef Manu Chandra here
Tried this recipe?Let us know how it was!

Related

Tweet
Share
Pin172
172 Shares

Appetizers & Sides// Diet Options// Dips & Sauces// Indian Appetizers// Kid-Friendly// Kitchen Basics// Seasonal Recipes// Under 30 minutes// Vegetarian// Winter Recipes2 Comments

« Le Jardin @ The Oberoi : FoodLovers Gourmet City
Photo Review : Italian Month at Red Fork, Indiranagar »

Comments

  1. Smita says

    March 22, 2014 at 11:41 am

    Aaah!!! I can not tell you how happy I felt when I saw this post…I mean I thought was it only me who used to make this?? I heart this raitha!!

    Reply
  2. monikamanchanda says

    April 7, 2014 at 9:49 pm

    ? me too I heart it totally

    Reply

Leave a Reply Cancel reply

Get my new books on Salad in your inbox. Subscribe now

About the Author

Monika is an ex-IT person turned into a food blogger, consultant, home baker and an amateur food photographer. She loves music, writing, food, and travel, but not necessarily in that order ;)

Sin-A-Mon Tales is a canvas for her food memories. Apart from Sin -A- Mon Tales, Monika also writes for many online websites and publications. She's an avid reader and can always be found with a book in her bag, which mostly is as bright as her. She's an obsessive traveler and is always looking for the next food story. Read More…

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Copyright © 2025 · Hosted by WPfog