Bathua Raita Recipe – Authentic Indian Yogurt Dip with Winter Greens

Last Updated on 4 months by Neha Deshmukh

Bathua Raita Recipe – Authentic Indian Yogurt Dip with Winter Greens

Hey everyone! If you’re anything like me, you’re always looking for ways to sneak in extra greens, especially during the colder months. This Bathua Raita is exactly that – a super refreshing, flavorful yogurt dip packed with the goodness of bathua (chenopodium album) leaves. I first made this when my grandmother visited, and she insisted we use the fresh bathua growing in her garden. It instantly transported me back to childhood winters! It’s incredibly easy to make, and honestly, it’s a game-changer with any Indian meal.

Why You’ll Love This Recipe

This Bathua Raita isn’t just healthy; it’s bursting with flavor! The slight earthiness of the bathua leaves pairs beautifully with the tangy yogurt and the warm, aromatic tadka (tempering). It’s a wonderful way to enjoy seasonal greens and add a cooling element to your plate. Plus, it comes together in under 10 minutes – perfect for a quick side dish or a last-minute addition to a festive spread.

Ingredients

Here’s what you’ll need to whip up this delicious raita:

• 1 bunch Bathua Leaves (about 200g)
• 1.5 cups Thick Greek yogurt (about 360ml)
• 1 teaspoon Salt
• 0.5 teaspoon Sugar
• 2 tablespoons Ghee/oil
• 0.25 teaspoon Cumin seeds
• 0.25 teaspoon Asafoetida (Hing)
• 1 Dry red chili

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

Bathua Leaves (Highlight seasonal availability & nutritional benefits)

Bathua is a winter green, so you’ll find it at its best from December to February. It’s a nutritional powerhouse, packed with iron, calcium, and vitamins. Look for vibrant green leaves that aren’t wilted or bruised.

Greek Yogurt (Discuss regional variations – Dahi types)

I prefer thick Greek yogurt for this recipe because it gives the raita a lovely creamy texture. But feel free to use any thick yogurt you like! In India, we have so many varieties of dahi – from the tangy dahi of the South to the sweeter dahi of the North. Adjust the sugar accordingly to balance the tartness.

Ghee/Oil (Options & flavor impact)

Ghee adds a beautiful nutty flavor, but oil works just as well if you prefer. I usually use mustard oil for a more rustic, traditional taste, especially during winter.

Asafoetida (Hing – unique flavor profile & digestive benefits)

Don’t skip the asafoetida! It has a really unique, pungent aroma when raw, but it transforms into something magical when heated in ghee/oil. It adds a lovely savory depth and is also known for its digestive properties – a bonus with a meal!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, thoroughly wash the bathua leaves to remove any dirt. Give them a good rinse under cold water.
2. Boil the leaves in water for 5-7 minutes until they’re tender. You want them to be easily mashable. Then, drain them well and let them cool completely.
3. Once cooled, blend the leaves into a smooth puree. A little water can help if needed, but try to keep it as thick as possible.
4. In a mixing bowl, whisk the Greek yogurt until it’s nice and smooth. Stir in the bathua puree, salt, and sugar. Mix everything well.
5. Now for the tadka! Heat the ghee or oil in a small pan over medium heat. Add the cumin seeds, dry red chili, and asafoetida. Sauté until the cumin seeds start to sizzle and the asafoetida releases its aroma – about 30 seconds. Be careful not to burn the asafoetida!
6. Pour the hot tadka over the yogurt mixture and mix gently. You should hear a lovely sizzle!

Expert Tips

• Don’t overcook the bathua leaves, or they’ll lose their vibrant green color.
• Make sure the tadka is hot when you pour it over the yogurt – this helps release the flavors.
• Taste and adjust the seasoning as needed. Everyone’s palate is different!

Variations

• Vegan Adaptation: Swap the Greek yogurt for a plant-based yogurt alternative like cashew or soy yogurt.
• Spice Level Adjustment: Add a pinch of red chili powder to the yogurt mixture for an extra kick. My friend, Priya, loves to add a finely chopped green chili too!
• Festival Adaptations (Makar Sankranti/Lohri): This raita is traditionally made during Makar Sankranti and Lohri festivals in North India. You can add a sprinkle of roasted sesame seeds for extra flavor and festive flair.
• Gluten-Free Adaptation: This recipe is naturally gluten-free!

Serving Suggestions

Serve this Bathua Raita immediately as a refreshing side dish with your favorite Indian meals. It pairs beautifully with dal chawal (lentils and rice), aloo paratha (potato-stuffed flatbreads), or any spicy curry. It’s also fantastic with grilled meats or vegetables.

Storage Instructions

While best enjoyed fresh, you can store leftover Bathua Raita in an airtight container in the refrigerator for up to 24 hours. The color might fade slightly, but it will still taste delicious.

FAQs

What are Bathua leaves and where can I find them?

Bathua leaves are a seasonal winter green, commonly found in North India. You can often find them at Indian grocery stores or farmers’ markets during the winter months.

Can I use other greens if I can’t find Bathua?

While Bathua has a unique flavor, you can substitute it with spinach or mustard greens in a pinch. Keep in mind the flavor profile will be different.

What is the purpose of asafoetida (hing) in this raita?

Asafoetida adds a unique savory depth and aids digestion. It’s a key ingredient in many Indian dishes!

Can I make this raita ahead of time? If so, how long will it keep?

You can prepare the bathua puree ahead of time and store it in the refrigerator for a day. However, it’s best to make the raita just before serving to maintain its freshness.

What are some other ways to use Bathua leaves in Indian cooking?

Bathua leaves can be used in saag (spinach-like dish), pakoras (fritters), or even added to soups and stews. They’re incredibly versatile!