AI-generated image
Bathua raita
बथुआ रायता (bathua raita): blanched chenopodium leaves folded into roasted-cumin yogurt
Bathua (chenopodium or lamb's quarters) grows wild in the wheat fields of western Uttar Pradesh and Haryana in winter, and from December to February families blanch it and stir it into yogurt as a cooling raita beside paratha, dal or bajra roti. The leaves are boiled briefly, chopped and folded into whisked yogurt with roasted cumin, black salt and a little green chilli, so it tastes earthy, tangy and fresh. It is suitable as part of a balanced diet. About 90 kcal and 7 g carbohydrate per portion. The usual mistake is adding the greens while they are still hot or wet, which makes the yogurt thin and grainy; squeeze them dry and cool them first. Chef's tip: grind half the blanched leaves to a paste so the raita turns an even pale green.
- Total time
- 15 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 7 oz bathua leaves (or spinach)thick stems removed, washed
- 14 oz plain yogurtchilled
- 1 tsp cumin seeds
- ¼ tsp black salt (kala namak)
- ¼ tsp salt
- 1 green chillifinely chopped
- 1 pinch red chilli powder (optional)
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (2)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 1: Boil 7 oz bathua leaves (or spinach) in a pan of water for 3 minutes until the leaves are soft and bright green. Drain, cool under cold water and squeeze out as much water as you can.
4 minStep 2: Grind half the leaves to a paste and finely chop the rest.
2 minStep 3: Toast 1 tsp cumin seeds in a dry pan over a medium heat for 1 minute until it darkens a shade and smells nutty, then crush it.
1 minStep 4: Whisk 14 oz plain yogurt until smooth. Stir in the greens, most of the cumin, ¼ tsp black salt (kala namak), ¼ tsp salt and 1 green chilli.
2 minStep 5: Top with the remaining cumin and 1 pinch red chilli powder. Chill for 10 minutes and serve cold.
Nutrition per serving
- Calories
- 90 kcal
- Protein
- 6 g
- Carbs
- 7 g
- Fat
- 4 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does bathua raita take?
- About 15 minutes in total: 10 minutes to prepare and 5 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of plain yogurt?
- Sour cream or buttermilk, same amount.
- What can I use instead of cumin seeds?
- Ground cumin, three quarters of the amount (add it with the other ground spices, not to hot oil first).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Masala khakhra
Khakhra are thin chapaties roasted slowly on a griddle until they turn crisp, like a cracker. This masala version adds gram flour, fresh fenugreek, turmeric and chilli to the wheat dough. They are a light Gujarati breakfast or tea-time snack, and lovely with pickle, chutney or a smear of butter. You can also make them in a roti maker.
Sabudana khichdi
Sabudana khichdi is the dish that sees Maharashtra through every vrat (fast), from Navratri to Ekadashi, but it's so good that people eat it any day of the week. Soaked sago pearls are tossed in a pan with crushed roasted peanuts, cubes of potato, cumin and green chilli until each pearl turns glassy and separate, then finished with lemon and coriander. It's soft, chewy, nutty and gently hot. Fasting rules vary from family to family, so check yours; this version uses rock salt and no asafoetida, onion or garlic. Traditionally it's cooked in ghee; use ghee instead of oil if you aren't keeping it vegan. Chef's tip: soak the sago in just enough water to cover by the height of the pearls themselves, no more; too much water is the reason khichdi turns into one sticky lump.
Bagara baingan
Bagara baingan is a Hyderabadi wedding dish of small aubergines cooked whole in a dark, tangy gravy of roasted peanuts, sesame, dried coconut and tamarind. Unlike a Gujarati stuffed brinjal, the aubergines here are only quartered at the base and fried until silky, then left to soak up a thin-but-rich sauce that is finished with a tempering, the 'baghar' that gives the dish its name. It's sour, nutty and gently spiced, and is served with biryani, bagara rice or plain rice. Chef's tip: choose small, glossy purple aubergines that feel heavy for their size; soft, light ones are full of seeds and turn mushy before the gravy has a chance to cling.