Dilli Bathua Raita
Winter cooling yogurt dish made with Chenopodium leaves.
About this dish
Bathua (Chenopodium album) is a winter green that grows wild in Northern India and is a staple in Delhi households from November to February. This raita is prized for its earthy, slightly mineral flavor and its ability to balance heavy winter meals like Parathas. It is distinctively smoky if tempered correctly, providing a cooling yet complex side dish.
Ingredients
The Base
- 500g Fresh Yogurt (Dahi), whisked until smooth
- 200g Fresh Bathua leaves, cleaned and stems removed
- 1/2 tsp Roasted cumin powder
- 1/2 tsp Black salt (Kala Namak)
- 1/4 tsp Red chili powder
The Tadka (Tempering)
- 1 tsp Mustard oil
- 1/2 tsp Cumin seeds
- 1 pinch Asafetida (Hing)
- 1 Dried red chili, broken
Method
- 1
Clean the Greens
Pluck only the leaves of the bathua, discarding the thick, fibrous stems. Wash them in 3-4 changes of water to remove any fine sand or grit common in leafy greens.
- 2
Blanching
Boil 2 cups of water with a pinch of salt. Add the bathua leaves and cook for 4-5 minutes until wilted and soft. Do not overcook or they will lose their nutritional value and bright color.
- 3
Ice Bath
Immediately drain the leaves and plunge them into ice-cold water. This process, called shocking, preserves the chlorophyll and ensures the raita stays a vibrant green rather than turning muddy brown.
- 4
Grind the Paste
Squeeze out excess water from the blanched leaves. Grind them into a coarse paste using a mortar and pestle or a blender; a coarse texture is preferred over a smooth puree for a better mouthfeel.
- 5
Prepare Yogurt
Whisk the yogurt in a large bowl until it is creamy and free of lumps. If the yogurt is too thick, add 2-3 tablespoons of water to reach a pourable yet thick consistency.
- 6
Combine
Stir the bathua paste into the yogurt. Add the black salt, roasted cumin powder, and red chili powder. Mix well using a whisk until the green paste is evenly distributed.
- 7
The Tempering
Heat mustard oil in a small tadka pan until it reaches its smoking point, then turn the heat to low. This removes the raw pungency of the oil.
- 8
Sizzle Spices
Add the cumin seeds, hing, and dried red chili to the oil. Once the cumin seeds crackle and turn dark brown (about 10 seconds), immediately pour the hot oil over the raita.
- 9
Trap the Aroma
Cover the bowl with a lid immediately after adding the tadka and let it sit for 2 minutes. This 'dhungar-lite' technique traps the smoky aroma of the spices into the yogurt.
- 10
Final Mix
Remove the lid and give the raita a final gentle stir. Taste and adjust salt if necessary; remember that black salt adds a specific sulphurous depth typical of Delhi street food.
Notes & variations
- If Bathua is unavailable, you can substitute with spinach, though the flavor will be milder.
- Always use fresh yogurt; sour yogurt will clash with the mineral taste of the greens.
- You can make the bathua paste a day in advance and store it in the fridge.
- For an extra smoky flavor, use the traditional charcoal dhungar method.
Serve with
Perfectly complements Dilli-style Aloo Parathas or a simple Dal-Chawal.
Cook's note
Never boil the bathua in the yogurt; always blanch and cool before mixing to prevent the yogurt from curdling.