Mamta's Kitchen

Bathua (Lambsquarter) Raita (Yoghurt)

Bathua Raita

Mamta Gupta

Bathua or Lamb's-quarters (Chenopodium album) is a summer weed in UK. In India, it is a popular leaf vegetable during the winter months and it is cooked like spinach. It can be mixed with chicken and meat to make a saag dish, with new potatoes to make a lovely vegetable dish, with yoghurt to make a delicious raita and to dough to give a distinctive taste to roti, poori/puri or paratha. Bathua has medicinal uses in some skin conditions and its oil is used to treat hook worms. It is said to be high in vitamin A, B-complex vitamins, vitamin C, calcium, potassium, phosphorus, trace minerals, iron and fibre. Do not use it from beds where insecticides or leaf fertilisers have been used.


  • 1 cup Yoghurt. For special occasions, use creamy yoghurt or sour cream.

  • 1/2 cup bathua

  • 1 tsp. roasted cumin seeds* (jeera), coarsely ground

  • Salt to taste. You can use Kala Namak> or black salt, as shown in the picture

  • Red chilli powder to taste

  • You can add 1-2 chopped green chillies. In this case , reduce red chillies

  • *Dry fry/roast cumin seeds on a frying pan or wok, without using oil.


  1. Boil bathua or steam in a microwave steamer for 4 minutes.

  2. Cool and mash with fingers. Do not make a paste, it's leafy texture looks and tastes better.

  3. Beat the yoghurt with a fork.

  4. Add salt, chilli and ground cumin to yoghurt and mix.

  5. Add bathua and mix well. If it is too thick add a little milk and mix it again.

  6. Sprinkle a little cumin and chilli on top, as a garnish.

  7. Serve chilled.


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