Bathua ka Raita

Bathua ka Raita by Soni Sahai


  1. Yoghurt – 750 gms, beaten
  2. Bathua – 400gms,boiled and ground
  3. Salt – to taste
  4. Cumin Seeds – 1 Teaspoon
  5. Oil – 1 Tablespoon
  6. Red Chilli Powder – 1 Teaspoon
  7. Hing – 1 large pinch


Mix the salt hing and bathua paste in the yoghurt. Heat oil in a pan, add the cumin seeds once they splutter pour over the yoghurt and stir. Sprinkle the chilli powder and chill.

To see the other recipes in the Avadhi Menu, click here.

Krishna Sahai
Krishna Sahai

Krishna Sahai took voluntary retirement as a senior Commissioner of Income Tax of the Indian Revenue Service to follow alternative paths. A multi-talented person, she is a trained Bharata Natyam dancer and has also published a book on the subject. Krishna has imbibed the old traditions of Avadhi culture from her family and is concerned about preserving the vanishing cuisines of India. She consults on financial and business matters apart from running a not-for-profit organization.

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