Bathua Raita
An authentic vegetarian recipe from Haryana, India
Cook Time
15 mins
Servings
4 servings
Difficulty
EasyCategory
VegetarianIngredients
For 4 servings
200g Bathua leaves (chenopodium/pigweed)
400g Plain yogurt (dahi)
2piece Green chillies
0.5inch Ginger
1tsp Roasted cumin powder
0.5tsp Black salt (kala namak)
0.5tsp Regular salt
0.25tsp Red chilli powder
2tbsp Fresh coriander leaves
1tsp Mustard oil
10 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Thoroughly wash the bathua leaves under running water to remove any grit or dirt. Discard the thick stems and keep only the tender leaves and thin stalks.
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Bring a pot of salted water to a boil. Blanch the bathua leaves for 3–4 minutes until wilted and tender.
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Drain the blanched leaves and immediately transfer to a bowl of cold water to stop cooking and preserve the green colour.
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Squeeze out all excess water from the blanched bathua very firmly using your hands. Finely chop the squeezed leaves.
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In a large bowl, whisk the yogurt until smooth and creamy.
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Add the chopped bathua to the yogurt along with finely chopped green chillies and grated ginger.
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Season with roasted cumin powder, black salt, and regular salt. Mix everything well.
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Drizzle mustard oil over the raita and stir to combine — this adds a characteristic Haryanvi pungency.
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Taste and adjust seasoning. Refrigerate for at least 15 minutes before serving for the flavours to meld.
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Serve chilled, garnished with a sprinkle of red chilli powder and fresh coriander leaves.
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Chef's Tips
Bathua is a winter green available from November to February — use it fresh for the best flavour and nutrition.
Squeezing out every drop of water from the blanched bathua is critical; excess moisture will make the raita watery.
Black salt (kala namak) is what gives this raita its distinctive earthy, sulphurous depth — don't substitute with regular salt alone.
This raita pairs beautifully with makki ki roti and sarson ka saag, the classic Haryanvi winter meal.
About This Dish
Bathua Raita is a traditional vegetarian dish from Haryana, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Bathua is a winter green available from November to February — use it fresh for the best flavour and nutrition. - Squeezing out every drop of water from the blanched bathua is critical; excess moisture will make the raita watery. - Black salt (kala namak) is what gives this raita its distinctive earthy, sulphurous depth — don't substitute with regular salt alone. - This raita pairs beautifully with makki ki roti and sarson ka saag, the classic Haryanvi winter meal.
Category
Vegetarian
Cook Time
15 mins
Servings
4 servings
Difficulty
Easy