Mamta's Kitchen

Potato Raita Chaat(Dahi Alu) - 2

Aloo Raita 2

Mamta Gupta

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


  • 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

  • Optional: 1 tbsp. chopped fresh coriander leaves (optional)

  • Optional: 1 green chilli, finely chopped (optional)

  • Optional: 1/2 red onion, finely chopped (about 1/4 cup)


  1. Boil the potatoes in their skin until cooked.

  2. Cool and peel.

  3. Cut into thick slices or small chunks.

  4. Beat yoghurt lightly.

  5. Add salt, black pepper, 1/2 the red chilli, 1/2 the ground cumin seeds plus the red onion, green chillies and most of the fresh coriander leaves, if using. Mix well.

  6. Add the potatoes, fold in gently.

  7. Garnish by sprinkling remaining red chilli, ground cumin seed and a few coriander leaves on top.

  8. Serve chilled.


  • 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 Raita Selection.

  • This raita can be served as a 'chat' snack with Green Mango Chutney or Imli Chutney.

If you have any comments or questions about this recipe, please post them to our Discussion Board. To link to this recipe on the forum, you may use the shortcode [recipe:12858]

Content copyright ©2001-2021 Mamta Gupta and F² Limited. (All rights reserved. No copying without permission.)
Layout and design ©2001-2021 F² Limited. (All rights reserved. No copying without permission.)
Hosted by Digital Ocean
All comments and queries to [email protected]