Flavoful and refreshing raita made with fresh mint leaves, yogurt and spices.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: Not specified
  • Total time: 15 minutes
  • Yield: 2
  • Category: Side Dish
  • Cuisine: North Indian

Ingredients

  • 1 cup curd ((dahi or yogurt) or 200 grams curd)
  • ½ cup fresh mint leaves ((pudina patta))
  • 2 to 3 teaspoon water (for grinding mint leaves)
  • ¼ teaspoon red chilli powder ((or cayenne pepper or paprika))
  • ¼ teaspoon roasted cumin powder
  • ½ teaspoon chaat masala
  • salt as required

Method

preparation to make mint raita

  1. Take 1 fresh cup curd in a mixing bowl. Whisk till smooth. Keep covered in the fridge till you make the mint leaves paste.
  2. Rinse ½ cup fresh mint leaves first in water. Then place them in a small chutney grinder.
  3. Add 2 to 3 teaspoon water and grind to a fine or semi-fine paste.

making mint raita

  1. Add the mint paste along with its juices to the curd.
  2. Add the spice powders - ¼ teaspoon red chilli powder, ¼ teaspoon roasted cumin powder and ½ teaspoon chaat masala. Also add salt as per taste.
  3. Mix everything very well. Then check the taste and add more spices or salt if needed.
  4. Serve mint raita with tandoori or baked starter snacks like paneer tikka or veg kabab or aloo tikki or mushroom tikka. Garnish with a sprig of mint leaf while serving.
  5. You can also serve it with veg pulao or veg biryani or paneer biryani or other rice dishes like carrot rice or paneer rice or tomato rice or bell pepper rice etc.
  6. You can also refrigerate the raita and serve later.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.