Thursday, April 12, 2012

Aloo Raita

When we think raita, the vegetables that come to mind are tomato, onion and cucumber. Also, this chilled condiment  does not usually require cooking. But the raita that I am writing about today has none of the above mentioned vegetables (I know tomato is technically a fruit, but lets just call it a vegetable anyway - OK?). And it does require cooking.

I am talking about aloo raita. I love this raita though I don't make it very often. This dish is reserved for those moments when we have guests over and occasionally when we are  not counting calories, but are just in the mood for some refreshingly different raita!

Preparation & Cooking - 20 minutes               Serves : 3-4 


Potatoes - 2
Cumin/Jeera Seeds - ½ teaspoon
Roasted Cumin/Jeera Seeds Powder - ½ teaspoon
Red Chilli Powder - ¼ teaspoon
Hing/Asafoetida Powder- a pinch
Chaas Masala -  ½ teaspoon
Yogurt - 1 cup
Salt - to taste


Peel and dice the potatoes. Microwave them with a little water for 5 minutes or boil them until soft but not mashed.

Heat the oil and add the cumin seeds to it along with the asafoetida.

When the cumin seeds begin to crackle, add the boiled potatoes and fry them till they turn golden brown.
Add in the cumin powder, red chilli powder and salt and mix well. Drain out the potatoes on an absorbent paper.
Dilute the yogurt with some water so that it reaches the desired consistency. Add chaas masala and salt and mix well.
Add the fried potatoes. Sprinkle some red chilli powder and roasted cumin powder for garnish.
Delicious raita is ready to accompany your paratha.

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