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Bathua raita
Chenopodium leaf yogurt
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)
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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).
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