Bathua Raita Recipe | Chenopodium Leaves with Curd

Bathua Raita is a healthy and refreshing recipe made from Bathua (Chenopodium Leaves) and Curd, tempered with mild spices. It is a light & delicious curd recipe combined with the health benefits of Bathua.

Raita can be used as a condiment or side dish in South Asian Cuisine, specially India, which can be made by blending curd/yoghurt with various fresh vegetables, fruits and spices.

Rich in nutrition

Bathua or Chenopodium leaves are a very good source of proteins, Vitamin A & C and various anti-oxidants.

They are also rich in fibres and good for our heart and digestive system functioning.

Serving suggestions

This recipe can be enjoyed chilled during summer. It is often served with rice preparations like Veg Pulao, Tawa Pulao, Biryani etc. and adds an extra zing to the main dish. It can also be had with stuffed Roti/ Parathas.

To make Bathua Raita at home follow the detailed step by step recipe with photos posted below.

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Recipe Info

Servings: 4

CategorySides

Cuisine: Indian

Total Time:

Prep Time:

Cook Time:

Nutrition (per serving)

Calories60

Fat0g

Carbohydrates: 13g

Protein: 6g

Ingredients For Bathua Raita Recipe

  • 1 Bunch (250 g) Bathua/ Chenopodium Leaves
  • 2 Cups Curd/ Yoghurt
  • 3/4 Teaspoon Salt, or to taste
  • 1/2 Teaspoon Red Chilli Powder
  • 1/2 Teaspoon Bhuna Jeera/Roasted Cumin Powder

Step By Step Instructions With Photos for Bathua Raita Recipe

  • Wash the Bathua Leaves and remove the big stems from the end. Chop it finely and add it in a pressure cooker along with 2 cups of water. Bring it to a boil.

    Bathua Raita Recipe Instructions
  • After it has cooked let it cool for a little while. In the meantime, whisk the curd and add salt, red chilli powder & cumin powder to it. Mix the cooked bathua with the curd. Bathua raita is ready. Serve chilled with roti, paratha or rice.

    Bathua Raita Recipe

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