This is my version of aloo/potato raita. You can do some changes in ingredients to increase its taste. This is what I liked after doing few trials :).
|aloo raita | potato in curd|
Ingredients: Sufficient for three people
1.5 Cup curds
1 Potato, boiled peeled and cut into cubes
2 tablespoon chopped coriander leaves
1 Green chili, chopped finely
½ teaspoon roasted cumin seeds coarsely ground
¼-1/2 teaspoon red chili powder (This can be replaced with black pepper powder)
¼ Cup water
½ teaspoon chaat masala
Salt as per taste
Method: Boil the potatoes, peel them and cut into small cubes. Beat curd/yogurt nicely. Add the salt, red chili powder(or black pepper powder), chaat masala and mix well. Taste and adjust seasoning accordingly. Add the potatoes, chopped green chili and coriander leaves. Mix well. Transfer this to a bowl. Garnish with roasted cumin powder. Refrigerate until required. It is a great accompaniment with paratha/flatbread and rice recipes.
Looks very tasty. It is kind of new thing to me.
I am impressed with this web site, real I am a fan.
My mother used to make aloo raita a lot. One of the quickest raita recipes. Loved your version Bhawana!
I am a huge fan of raitas and make them quite often. Sometimes, I fry the potato and then add to the raita, tastes awesome!
My mum used to make Aloo raita, especially during summer times. Such a quick, easy yet delicious recipe. I should make for my family here 🙂
Raita looks lovely. Definately it's a altime hit. Perfect for this hot summer.
This dish is making me nostalgic. It was quite common at my moms place. Yours looks tasty.
A must for summers, I love the inclusion of dill leaves, which unfortunately both of us at home dont like but its supposed to be very cooling and nutritious. This is a meal by itself during summers .. I wouldnt mind a big bowl of this! I made a similar aloo raita last week with mint leaves and roasted jeera powder, all wiped clean from the bowl with some fried rice. Great share!
This is my favorite raita and I can finish it with plain parathas too. I make it often in Navratri fasting days.