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  • Preeti Shridhar

Bathua Raita

Bathua is rich in calcium, potassium, magnesium, and vitamins A, C and B6. All these micronutrients make bathua incredibly nutritious .

It is also known as lamb's quarters, melde, goosefoot, pigweed and fat-hen. India happens to be one of the largest cultivators of Bathua. These dark, leafy greens are also related to amaranth, spinach and beetroot.

I eagerly await for winters for the simple reason that so many varieties of greens are available during this season. Bathua is one of them . We at home love Bathua Raita ,the most.

It's easy to prepare and is a great accompaniment to any meal.


Bathua 125 gms

Yogurt 500 gms

Salt to taste

Ginger juice 1 tsp


Oil 2 tsp

Cumin Seeds 1 tsp

Green chili 1 slit half way up length wise

Red Chili Powder 1 tsp


  1. Pick the leaves and tender stems.

  2. Wash several times to remove all dirt.

  3. Keep the clean leaves in a colander to drain off excess water.

  4. Pressure cook with 1/4 cup water for 1 whistle.

  5. When the cooker cools down.

  6. Squeeze out bathua leaves.

  7. Don't throw the water.

  8. We will need some for raita, rest can be used in any gravy.

  9. Puree the Bathua roughly with a stick blender.

  10. Whisk dahi, add bathua and ginger juice.

  11. If it is very thick, add some water.

  12. I prefer not to make it very thin.

  13. Mix in salt.

  14. For tempering:

  15. Heat oil in a small pan.

  16. Crackle cumin.

  17. Add green chili followed by red chili powder.

  18. Pour it over raita.

  19. Mix.

  20. Taste and adjust seasoning.

  21. Serve it chilled.


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