Bathua Raita | How to make Bathua Raita

Bathua Raita

Bathua Raita | How to make Bathua Raita | North Indian Style

How to make bathua raita

Bathua is a leafy vegetable and generally available abundantly during winter season only. These are commonly known as pigweed, lamb’s quarters, meldem, goosefoot. This is extensively cultivated and consumed in North India. Bathua is used in many dishes like bathua paratha, bathua bhaji, bathua poori, bathua raita, bathua dal, bathua curry etc. All recipes are equally easy to make.

What is raita?

Raita is one of the staple Indian condiment made from curd. We can mix other vegetables or fruits to give it a twist and this adds different flavor to the dish. Salt and other spices are enhance the flavor of curd. Cumin seeds and asafoetida plays major role in these raita.

What are different types of raita we can make?

Basic vegetable raita has cucumber, onion, tomatoes. Add grated carrots and make carrot raita. Add grated and boiled bottle gourd and make lauki raita. Or add fruits and make sweet fruits raita. If you don’t want any vegetable, then add boondi to make boondi raita. This is one versatile side dish and It’s one best side dish that always completes our menu.

Raita is always a compulsory kind of dish for me. Let it be lunch or dinner, raita makes my meal complete. I do try to make variety raita. I even like coriander raita. If you are feeling very lazy to make anything then just add salt and dry roasted cumin seeds. This plain raita is also perfect. I love to add hing to my raita always for that extra something which enhance the flavour of it without any vegetable or fruits.

How to make Bathua Raita?

Let’s coming back to bathua raita, this is my winter special raita. Since bathua is available only during winter season, I try to make this almost daily.

The best thing about making raita is, they are very easy to make and takes less than 5 minutes to make. Follow the steps below to make this raita.

1: So the first thing to do is clean and wash them thoroughly for 3 – 5 times.

2. Boil it for 3 – 4 minutes in a pot or pressure cook for 1 whistle.

3. Remove from hot water and wash it in cold water and squeeze out lightly.

4. Transfer the content to a blending jar. Add 2 cloves of garlic and green chilli (optional)

5. Blend it to puree.

6. Add hung curd or thick curd and whisk for 5 seconds.

7. Bathua Raita is ready

8. Season it with salt, dry roasted cumin seed (crushed roughly). Use black salt

Bathua Raita

Well to make butter milk or chaas, add 1 cup water. Adjust salt and cumin seeds.

Bathua Raita Recipe

Bathua raita is made from bathua leaves (pigweed). The leaves are boiled and mixed with curd and other spices. Blend well and raita is ready in 5 minutes.
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Side Dish
Cuisine: Indian
Keyword: Leafy Vegetables, Low-carb Recipe, North Indian Food, Raita and chaas
Servings: 4 People


  • 1 bunch Bathua leaves
  • 1 cup Hung Curd/ Thick Curd
  • 1 tsp Cumin seeds
  • 1/2 tsp Rock salt
  • 1/4 tsp Asafoetida (hing)


  • Clean and wash leaves thoroughly.
  • Boil them for 3 minutes till they are soft.
  • Strain out with help of a strainer or colander.
  • Transfer to a blender. Add garlic and green chilli.
  • blend to a paste or just use a mortal and pastel and make coarse paste.
  • Add curd and whisk once.
  • Heat a tawa or pan, dry roast cumin seeds, hing, rock salt till cumin seeds are fragrant and crackled.
  • Remove from heat and crush it roughly.
  • Season prepared raita with this coarse crushed cumin seeds powder mix. Mix well. 
  • To make chaas or butter milk add 1 cup water and mix well. Adjust seasoning.


Add rock salt/ black salt in place of regular salt.
Also using pressure cooker will increase cooking time. Leaves are very soft and can be cooked in open vessel in 3 - 4 minutes.
Wash it with cold water after removing from hot water to stop excess cooking and to retain color.
Adding a pinch of hing always enhances the taste. So u can add to raita. But it's optional. If you don't like you can skip adding hing.

Pin it for Later

Bathua Raita
Bathua Chaas
Please follow and like us:

Curd And Cilantro Dip

Curd and Cilantro Dip

Curd and Cilantro Dip

Curd and cilantro dip is an excellent condiment I have made so far. Normally I make cilantro dip or commonly known as Green Dhania Chutney for appetizers or fritters. The dips actually compliment the appetizers and snacks menu. They are quite popular in all parts of our country. Cilantro or coriander is an excellent source of nutrition and this is a zero fat recipe. So when you are on weight-loss mission, you can try this dip as dressing for your salads for that tangy twist. In this dip I have added hund curd or thick curd for that tartness. Adding curd made it more flavorful.

curd & cilantro dip

This is an easy recipe which is prepared in minutes. Just blend all ingredients in mixing jar and this yummy dip or chutney is ready. This dip goes very well with any snacking item and tandoori also.

curd & cilantro dip

Curd & Cilantro Dip

An easy dip made in minutes.
Prep Time5 mins
Total Time5 mins
Course: Appetizer, Chutney & Pickle, Party Snacks, Salads & Raita
Cuisine: Indian
Keyword: Easy Less than 30 minutes Recipe, Healthy Snacks
Servings: 2 bowls
Author: daintykitchen


  • 2 fistful coriander leaves chopped roughly
  • 1 small onion Chopped
  • 3 - 4 green chillies
  • 3-4 garlic pods
  • 1/2 tsp cumin seeds
  • 1/2 tsp chat masala
  • 1/2 tsp salt/ black salt
  • 4 - 5 tbsp curd hung curd


  • Take all ingredients in a hand blender or mixer grinder.
    Curd and Cilantro Dip
  • Grind to a smooth and fine paste.
    curd & cilantro dip
  • Store in refrigerator for future use.
    curd & cilantro dip

Please follow and like us:

Boondi Raita

Raita is a side dish in Indian cuisine and very common in almost all parts of India. This form of raita is a part of daily diet in north Indian Kitchen. Its made from curd and boondi (fried droplets made of gram flour). This curd preparation goes well with any type of paratha and even in the main course. Addition of raita or buttermilk to the main course in lunch or dinner adds satisfaction to another level.

This is very easy to make and takes only 5 minutes or less. It can be seasoned with dry roasted cumin seeds, coriander leaves, mint leaves, cayanne pepper, chat masala, black salt, dried fenufreek leaves (kasuri Methi) etc depending on your tastee and type of raita.

Also make variety of raita such as veg raita, cucumber raita, oats raita, pinnaple raita, lauki raita, aalo raita etc.

Lets make this raita and serve with hot Methi Paratha, Aaloo Paratha, or even Biryani. Share your feedback and comments below. You can directly mail to my email id.

Boondi Raita

Boondi Raita is a curd dish served with paratha, biryani, Pulav, fried rice etc. This is very easy to make and hardly takes 5 minutes to prepare and completes the meal.
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Curd Special, Side Dish, Weightloss Recipe
Cuisine: Indian
Keyword: Easy Less than 30 minutes Recipe
Servings: 2 People
Author: daintykitchen


  • 1 cup Curd
  • 1/2 cup Boondi 100 – 150gms
  • 1 tsp Salt or as per taste
  • 1/2 tsp Cumin seeds – ½ tsp
  • 1 pinch Red Chilli Powder (Optional)
  • 1 pinch Asafoetida/ Hing
  • 1 pinch Chat Masala
  • Water – As required


  • Soak the boondi in fresh or cold water for 5 minutes to soak and become soft.
  • Beat yogurt to smooth and mix to the soaked boondi. Adjust water as per the consistency you require.
  • Heat a pan and dry roast the cumin seeds. Remove from heat and crush the roasted cumin seed to coarse powder. Add to the curd. Season with salt as per taste.
  • Raaita is ready to be served. Sprinkle a pinch of red chilli powder & chat masala. However both are optional and you can skip.
  • You can else add tampering of 1/4 tsp oil, a pinch of hing and cumin seeds and add them to the raita


Happy Cooking Friends.

Eat Healthy & Stay Happy

Please follow and like us: