Mamta's Kitchen

Raita Masala Mix

Raita Masala

Abha Gupta

This mix can be made and kept either in a jar or a salt/ pepper shaker. You can sprinkle it on plain yoghurt (dahi), salads and raitas of all sorts. When you are making raita, just add a teaspoon or two, according to your taste, and beat it into the yoghurt before you add other ingredients to the yoghurt.


  • 11/2 tbs. cumin seeds

  • 1 tbs. coriander seeds

  • 1 tbs. carom seeds (ajwain)

  • 1 tbs. fennel seeds (moti saunf)

  • 1 tbs. fenugreek (methi dana)

  • 1 tbsp. table salt

  • 1 tbsp. black salt (kala namak)

  • 1 tbsp. rock salt (sendha namak). If you do not have this, substitute with ordinary salt.

  • 1 tbs. black pepper

  • Seeds of 1 large, brown cardamom

  • 1 tbs. ginger powder

  • 1 tbs. dry mint leaves (you can add 2 tbs. if you like mint), crushed to almost powder.

  • 1 tbs. dry Aamla (Indian gooseberry) powder (optional)

  • 1 tsp. chilli powder, adjust to taste


  1. Instructions

  2. Dry roast cumin seeds, carom seeds, coriander seeds, fennel seeds, separately, on a griddle or in a microwave, until you get a nice aroma. Cool.

  3. Now grind all the whole ingredients together.

  4. Add remaining ingredients and mix well.

  5. Store in an airtight container.

  6. To make it into chat masala, add 1 tbs. of dry mango powder (amchoor) or Tartaric.

  7. Also see Raita Selection and Chat masala.

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