Bathua
On chilly mornings, nothing smells quite like bathua leaves sizzling in a pan along with ghee and spices. The aroma fills the kitchen, and the first bite—warm, slightly nutty, and comforting—makes you realise why this leafy green has been a winter staple for generations.
—- Meet Alhuwalia, Punjab
What is it?
Bathua, a member of the Amaranthaceae family (formerly classified under Chenopodiaceae), is a fast-growing annual weed widely cultivated in agricultural fields and gardens across Southeast Asia. This resilient plant thrives in diverse regions, including Sikkim, Mumbai, Kashmir, and throughout Pakistan, where it is locally known as “bathua” in Urdu and Punjabi. Owing to the shape of the leaf, it is also called “white goosefoot” in some places. Its adaptability has made it a common sight in both cultivated and wild settings.
The leaves of the plant are rich in vitamins, minerals, and antioxidants, making them a popular ingredient in traditional cuisines. In South Asia, they are cooked as a leafy green, often in dishes like saag, valued for both their taste and health benefits.
What other names does it have?
Botanical Name: Chenopodium album
Regional Names: Bathua (Hindi), Bathuaa Saag (Bengali), Cheelbhaji (Marathi), Chandan Betu (Tamil), Batha Saga (Odia), Bathak Ko Sag (Nepali)
When is it in season?
Where is it found?
Agriculturally, bathua thrives in loamy soils and the cool, dry climate of north India’s winters. Its rapid growth and minimal care requirements made it a reliable crop for small-scale farmers, often growing alongside wheat and barley.
What is its history/cultural significance?
Bathua’s history dates back to prehistoric times when it was among the earliest plants foraged by humans. In ancient India, it was initially foraged by early communities and later integrated into farming systems. During times of scarcity, its seeds were ground into flour and served as a dietary staple for rural populations.
Across India, the leaves and young shoots of this plant are prized in culinary traditions, featuring in soups, curries, and parathas, particularly in Punjab. Meanwhile, in Himachal Pradesh, the seeds are transformed into gruel-like dishes such as phambra or laafi, and contribute to mildly alcoholic fermented drinks like soora and ghanti, showcasing its versatility in regional cuisines.
How can you use it?
In northern Indian households, it stars in dishes such as bathua raita, where pureed leaves are mixed with spiced yoghurt, and in bathua parathas, where the leaves are kneaded into dough for nutrient-rich flatbreads. It is also used in the iconic sarson ka saag. In rural areas, it is often consumed steamed or stir-fried with mustard seeds and garlic. During Bengal’s famines, bathua seeds served as a substitute for grain, highlighting its resilience and role as a survival food.
What states can I find it in?
What parts of the plant are edible?
Seeds, Stem, Leaves
Is it nutritious?
Bathua is a good source of dietary fibre and storehouse of vitamin A, Vitamin C, folic acid and riboflavin as well as iron, calcium, and phosphorus. Source
How do you store it?
Fresh Bathua can be stored in a damp cloth or perforated bag in the refrigerator at 4-6 degrees Celcius for 3-4 days. However, it is best consumed fresh
Blanched Bathua leaves can be stored in the freezer for longer durations of time.
Stories:
Why a small bowl of Bathua Raita is a daily must-have during winters by The Times of India
The article explains why eating a small bowl of Bathua Raita daily in winter is beneficial, highlighting the nutrient-rich winter green Bathua (Chenopodium album) and how pairing it with curd makes a healthy seasonal dish.
Recipes:
Bathua ka Parantha Recipe by Dassana Amit
Bathua Aloo ki Sabzi Recipe by Deepti, The Veg Buffet
‘Know Your Desi Ingredients’ is an ever-expanding repository of knowledge for ingredients that are native to the Indian subcontinent and adapted into the mainstream culinary narratives of people, places, and cultures across India. If you would like to share more information about the write-ups featured here, send us an email at connect@thelocavore.in with your inputs and any verified sources we should look into.
Login with Google