Bathua Ka Raita

Bathua Ka Raita Recipe | Learn how to make Bathua Raita 

Bathua ka Raita

Here I am Today with a very simple but very nutritious recipe, Bathua Raita.

Bathua Ka Raita, made with leafy green Bhatua a delicious and healthy raita recipe that is relished during winters.

Bathua is Chenopodium  also known as Lamb’s Quarter, Goosefoot. It is mainly cultivated in North India, in many places it is considered as weed. Another name of this leafy green is Pigweed. Looks similar to and is cooked and used in dishes much like Spinach.

Bhatua is used in making Sarson ka Saag along with Mustard Greens(Sarson) , Raita and flatbreads mixed in dough and stuffed paratha Bathua Ke Paratha with potatoes.

Another recipe where you can use Bathua with lentils Urad dal (Split Black Gram), will update the recipe soon.

We are back in India after 5 years and this winters I am going to make and relish dishes with Bhatua, as it is not available in countries outside India.

Bunch of Bathua Leaves

Health Benefits of Bathua

It is known as one of the most nutritious leafy green loaded with fibers, amino acids, rich  in micronutrients like Vit. A, C, B6 and is very low in calories. It is known to beneficial in digestion related problems.

Since Bathua is known be rich in oxalic acid, one should have it in moderation as excessive consumption may lead to kidney stones. It is always good to pair Bathua with yogurt, or other veggies.

It is an ideal vegetable to consume during harsh winters as it warms up the body and provides nutrients to help boost the immunity.

Fresh Winter Veggies

Winter Veggies is the theme for this Month’s Monthly Challenge Shh Cooking Secretly Challenge. The theme was suggested by Preethi Prasad, who blogs at Preethi’s Cuisine. Her blog is a collection of delicious recipes from South Indian and International Cuisines. I have bookmarked a few recipes to try.. like this Methi Curry.

For the Challenge we are paired with different co-bloggers every month. Partners give each other two secret ingredients and we cook the dishes of our choice using those two ingredients. This month my partner is Shobha Keshwani ji. She is a senior and very talented blogger and has lots of delicious recipes from Sindhi Cuisine on her blog Shobha’s Food Mazza. I have met her and she has a very charming personality. I love her Sindhi Sai Bhaji recipe and have bookmarked it to try.

I gave Shobhaji Ajwain and Green Chillies as secret ingredient and she made Sindhi Bajre ki Roti. 

She gave me Black Salt/Kala Namak and Chaat Masala and I made this winter special Bathua Ka Raita.

How to make Bathua Raita

Bathua leaves grow in fields. It has lot of sand and mud. Clean the leaves properly. Also,discard roots and thick stem.

Wash very nicely running tap water.

To make Bathua Raita, Bathua must be cooked first. To cook Bathua, we need to boil it or cook in pressure cooker.

Drain water from cooked bathua and when it cools completely and grind to fine paste. Add this paste to yogurt, season with roasted cumin powder, black salt and chaat masala.

You may want to try out other Raita Recipes from the blog–

Spinach and Pomegranate Raita

Boondi Raita

Mixed. Veg. Raita

Lauki Raita

Recipe Card for Bathua Raita

Bathua Raita

Bathua Ka Raita

Bathua Raita Recipe with Winter Veggie, Bathua | Learn to make Bathua Raita
5 from 12 votes
Prep Time 10 mins
Cook Time 15 mins
Course Condiments
Cuisine Indian North Indian


  • 250 gm Fresh Bathua Leaves
  • 2 Cups Plain fresh Yogurt/Curd
  • 1 tsp Roasted Cumin Powder
  • Red Chilli Powder as required
  • Kala Namak as per taste
  • Chaat Masala


  • Clean the thick stems and roots of fresh Bathua leaves.
  • Wash it very nicely in water (5-6 times) till all the sand and mud cleans away.
  • Add washed and clean bathua leaves in a pressure cooker and cook til 2-3 whistles on medium flame.
  • Once done, let the pressure go away naturally.
  • Drain water from the boiled leaves. Let it cool completely.
  • Grind to fine paste.
  • In a bowl take yogurt, whisk it to smooth consistency.
  • Add cumin powder, red chilli powder, kala namak and chaat masala.
  • Add bathua paste and mix well.

Tempering for Raita(Optional)

  • Many people also add tempering to raita. That is optional.
  • To make tempering, heat a tsp of oil in tempering pan.
  • Add a pinch of hing , ¼ tsp of cumin seeds to hot oil, red chilli powder or finely chopped green chillies.
  • Add to raita and serve.
Keyword Bathua ka Raita, Raita Recipes

Do try this winter special whenever you get this leafy green. It is healthy nutritious and it’s so delicious perfect accompaniment with your meals, pulao, biryanis and khichdi.

Whenever you make it, do give me your feedback in comments. You can post your feedback with the pic on my FB page or tag me on Instagram(#foodtrails25) Pin the recipe for later use.

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Author: Swati

Some who believes 'EAT WELL, READ DAILY, TRAVEL OFTEN AND LAUGH KHUL KE'!!! Hi!! Swati here!!! Chef, Chocolatier, food admirer, reader, love to travel, listen to music, Bollywood and shoot nature and food pics!! Welcome to my Foodtrails and join me in my food adventure!!

25 thoughts

  1. I have never seen these greens, but like you mentioned, when you are home, there will always be dishes that can’t be had when out. Enjoy your stay… The raita looks apt to be enjoyed with some spicy parathas…

  2. The day you shared this, I knew it would be bathua. Who can say no, when you get it in winters and especially after years. I so wish I could grab this bowl and just drink it. Awesome share Swaty.

    1. Hehehe.. we get to know the value of local produce only when we can source it and miles away from home.. it was the first winter green that I made as soon as it was available here :₹

  3. we get this for a very limited period here. and I generally make saag then. the raita is super delish.. esp paired with some spicy biryani … yummm !

  4. That is interesting raita with Bathua leaves. Very healthy and nutritious and perfect to enjoy during winter. These leaves looks familiar to me but not sure if we get this here. Need to check what it is called in tamil.

  5. Interesting raita with bathua. I have used bathua only as a combination with sarson ka saag. I will make it when I get some bathua. It looks so relishable. Nice presentation too.

  6. Such a lovely way to consume the very nutritious bathua leaves! I love how the recipe is super simple, but I’m sure it must taste absolutely delicious. 🙂 Sadly, we don’t get bathua here in Bangalore – I would love to try this out some time.

    1. Thank you Megala. These are available mostly in the northern states.. sometime available in other places too in winters. Do try it you get these at you place.

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