Bohri Raita
Veg
Whisked yogurt with boiled potato, cucumber, and roasted cumin — a cooling counterpoint to the rich meat preparations of the Bohri thaal, mildly spiced and lightly sweetened compared to North Indian raitas.
Cuisines
Bohri
Best for
Lunch
Dinner
Recipe
Prep: 15 min
2-3 servings
Ingredients
| 1 cup | plain yogurt |
| 1 medium | cucumber, grated |
| 1 medium | onion, finely chopped |
| 1 small | tomato, finely chopped |
| 1 tablespoon | mint leaves, finely chopped |
| 1 tablespoon | coriander leaves, finely chopped |
| 1 teaspoon | cumin seeds, roasted and ground |
| 1 teaspoon | red chili powder |
| 1 teaspoon | sugar |
| — | salt to taste |
Instructions
- 1 In a mixing bowl, whisk the yogurt until smooth and creamy.
- 2 Add the grated cucumber, chopped onion, and chopped tomato to the yogurt.
- 3 Stir in the mint leaves and coriander leaves.
- 4 Add the roasted cumin seeds, red chili powder, sugar, and salt to taste.
- 5 Mix everything well until all the ingredients are evenly combined.
- 6 Chill the raita in the refrigerator for at least 15 minutes before serving.
Tips
For a richer flavor, use full-fat yogurt. Adjust spices according to your taste preference.