Raita To Tikki: The 7 Bathua Recipes To Make For Winters

With the onset of winter, the local market gets flooded with leafy greens. These different winter greens make their way to our kitchen not only for their immense health benefits but also because of their delicious taste. Some of the common leafy greens that we witness in the cold months across India are palak, methi, and sarson. However, bathua is one of the most underrated leaves and deserves much attention for its benefits.   

Read More: 10 Benefits Of Eating Bathua This Winter Season

There are various ways in which you can include bathua in your diet. In this article, we’ll talk about many recipes made with bathua. Take a look:   

• Bathua Raita  

While cucumber raita and boondi raita are perfect for summer, bathua raita is exclusively reserved for winter. Tender bathua leaves are finely chopped, blanched, and mixed with yoghurt, infused with cumin, black salt, and roasted cumin powder. This raita boasts a vibrant green colour and a distinctive earthy flavour. 

• Bathua Paratha   

It is a perfect winter breakfast and snack as it is healthy, filling, and nutritious. To make this, finely chopped bathua leaves are mixed with whole wheat flour, spices, and water to form a soft and pliable dough. This dough is then rolled into flat, round discs and cooked on a hot griddle or skillet until golden brown and slightly crispy.  The recipe is like that for making theplas; instead, methi is replaced with bathua here. The earthy and slightly bitter taste of bathua adds a unique dimension to the paratha.   

• Bathua Saag  

Instead of palak or sarson, try out bathua saag this time. The leaves are chopped and cooked in various spices. It can often be enjoyed with makki ki roti. Its slight earthy taste makes it different from other types of winter leafy greens.   

• Bathua Tikki  

This is a perfect dish for evening snacks. To prepare bathua tikki, the leaves of bathua are finely chopped and combined with mashed potatoes, spices, and sometimes other vegetables. The mixture is then shaped into small, round patties, which are typically shallow-fried until golden brown and crispy. The earthy flavour of the bathua is complemented by subtle spices.   

• Bathua Soup  

In the winter months, nothing can be as soothing as enjoying a bowl of hot bathua soup. The soup is typically prepared by sautéing bathua leaves with various aromatic spices, such as cumin, coriander, and garlic. The addition of tomatoes and other vegetables enhances the flavour profile, creating a wholesome and savoury broth. Bathua soup is not only appreciated for its delicious taste but also for the nutritional value it offers. 

• Bathua Dal   

Tired of having the usual dal? Try out bathua dal, which can be a perfect side dish for the chilly months. The hot bathua dal can be accompanied by rice or roti. The preparation of bathua dal often involves sautéing bathua leaves with a tempering of cumin seeds, garlic, and spices, followed by the addition of pre-cooked lentils. For the lentils, you can take yellow or green gram.

• Bathua Rice   

Bathua rice is a wholesome and flavorful dish that celebrates the earthy goodness of bathua leaves, a winter green abundant in nutrients. This aromatic rice preparation begins with the tempering of cumin seeds, sautéed onions, ginger-garlic paste, and green chilies, creating a fragrant base. Tomatoes are then added, lending a sweet and tangy note, followed by the star ingredient—finely chopped bathua leaves. 

The blend of spices, including turmeric, red chilli, and garam masala, infuses the dish with warmth and depth. Basmati rice, soaked to perfection, is cooked until each grain absorbs the flavourful concoction. The result is a vibrant green-hued rice dish with a delightful balance of textures and a rich, earthy taste. Garnished with fresh coriander, Bathua Rice is a comforting and nutritious winter delight that captures the essence of seasonal produce in a single, satisfying bowl.