Spiced Potato Yoghurt (Raita)
Dahi Aloo Raita
Aloo raita, one of the easiest to make, is the staple raita of many North Indian families, specially 'Bania' families. It is often a favourite of children too. Serves 4-6
Ingredients
- 3 medium potatoes
- 2 cups thick, natural yoghurt
- 1 tsp. red chilli powder
- 1/2 tsp. roasted cumin seeds, coarsely ground
- Salt and pepper to taste
- 1 tbsp. chopped fresh coriander leaves (optional)
- 1 green chilli, finely chopped (optional)
- ½ red onion, finely chopped (about 1/4 cup) (optional)
Instructions
- Boil the potatoes in their skin until cooked.
- Cool and peel.
- Cut into thick slices or small chunks.
- Beat yoghurt lightly.
- Add salt, black pepper, half the red chilli, half the ground cumin seeds plus the red onion, green chillies and most of the fresh coriander leaves, if using. Mix well.
- Add the potatoes, fold in gently.
- Garnish by sprinkling remaining red chilli, ground cumin seed and a few coriander leaves on top.
- Serve chilled.
Notes
- Potatoes can be boiled in a microwave; place potatoes in a microwave steamer or a sandwich bag with 2-3 tablespoons of water. Tie/seal bag,leaving a small opening or hole at the top for steam to escape. If using a microwave steamer, close its lid and cook on power 800-1000 for 6-8 minutes. Check and give a couple of minutes extra, if needed. You can also boil them in a pressure cooker, if that is what you are used to doing.
- Also see A Collection of Raita Recipes.
- This raita can be served as a 'chaat' snack with Coriander, Mint, Mango/Apple Green Chutney (Chatni) or Tamarind (Imli) Chutney or Sauce or Ketchup.