Mint raita recipe with step-by-step pictures. That is a straightforward raita recipe made with recent mint leaves, yogurt, herbs and spices. It makes for a wonderful facet dish with biryani, pulao or Indian snacks like tikki, kabab or cutlets.
The recipe is straightforward. I normally grind the mint leaves and add them to the raita. This offers a extremely good taste of the mint leaves. If wanting time, you’ll be able to simply finely chop the mint leaves after which add them.
One other variation you may make is mint coriander raita by including some coriander leaves. This model may have a refreshing minty style and a delicate lemony taste from the recent coriander leaves.
This pudina raita has the refreshing taste of mint leaves. Therefore pairs very effectively with a starter like paneer tikka or hara bhara kabab or mushroom tikka or aloo tikki or veg kabab or veg cutlet.
It’s also possible to serve with veg biryani or veg pulao or paneer biryani or different rice dishes like tomato rice or carrot rice or capsicum rice.
One other related recipe is that this Mint chutney which fits very effectively with tandoori or baked Indian starters or snacks.
Whereas making any raita selection it’s best to make use of recent curd and the curd shouldn’t be bitter. If you wish to make this mint raita vegan then as an alternative of dairy yogurt you should use cashew yogurt or almond yogurt. Additionally this recipe will be simply doubled or tripled
I served this mint raita with Amritsari Paneer Tikka. You’ll be able to serve this raita with any tandoori or Indian begin snack recipes like kabab or tikka or with rice dishes like pulao or biryani.
make Pudina Raita
1. Take 1 recent cup curd (yogurt) in a mixing bowl.
Guarantee that the curd is recent and never tasting bitter.
2. Whisk until clean. Maintain lined within the fridge until you make the mint leaves paste.
3. First rinse ½ cup recent mint leaves in recent water. Then place them in a small chutney grinder or a small blender. Simply take the mint leaves.
Notice: Don’t take the stems. As generally stems may give a bitter style.
4. Add 2 to three teaspoons of water and grind or mix to a nice or semi-fine paste.
5. Add the mint paste together with its juices to the curd.
6. Add the spice powders – ¼ teaspoon pink chilli powder, ¼ teaspoon roasted cumin powder and ½ teaspoon chaat masala. Additionally add salt as per style.
The quantity of spices will be adjusted in keeping with your style.
7. Stir and blend all the pieces very effectively. Examine the style and add extra salt or spices if wanted.
8. Serve mint raita with a tandoori or baked starter snack of your alternative. Garnish with a sprig of mint leaf whereas serving. It’s also possible to serve it with veg pulao or veg biryani.
It’s also possible to refrigerate the raita and serve it later.
If you’re in search of extra Raita recipes then do test:
Please be sure you charge the recipe within the recipe card or go away a remark beneath you probably have made it. For extra veetarian inspirations, Sign Up for my emails or observe me on Instagram, Youtube, Facebook, Pinterest or Twitter.
Mint Raita | Pudina Raita
Flavoful and refreshing raita made with recent mint leaves, yogurt and spices.
Prep Time 15 minutes
Whole Time 15 minutes
Forestall your display screen from going darkish whereas making the recipe
preparation to make mint raita
Take 1 recent cup curd in a mixing bowl. Whisk until clean. Maintain lined within the fridge until you make the mint leaves paste.
Rinse ½ cup recent mint leaves first in water. Then place them in a small chutney grinder.
Add 2 to three teaspoon water and grind to a nice or semi-fine paste.
making mint raita
Add the mint paste together with its juices to the curd.
Add the spice powders – ¼ teaspoon pink chilli powder, ¼ teaspoon roasted cumin powder and ½ teaspoon chaat masala. Additionally add salt as per style.
Combine all the pieces very effectively. Then test the style and add extra spices or salt if wanted.
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 whereas serving.
It’s also possible to serve it with veg pulao or veg biryani or paneer biryani or different rice dishes like carrot rice or paneer rice or tomato rice or bell pepper rice and so forth.
It’s also possible to refrigerate the raita and serve later.
- To make the dish vegan, you should use almond yogurt or cashew yogurt as an alternative of milk yogurt.
- Spices will be adjusted as per your style.
- The recipe will be doubled or tripled.
- Use recent curd and the curd shouldn’t be bitter.
- As a variation you’ll be able to add some coriander leaves additionally.
Mint Raita | Pudina Raita
Quantity Per Serving
Energy 86 Energy from Fats 36
% Day by day Worth*
Saturated Fats 3g19%
Polyunsaturated Fats 1g
Monounsaturated Fats 1g
Ldl cholesterol 16mg5%
Vitamin A 676IU14%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 1mg50%
Vitamin B12 1µg17%
Vitamin C 4mg5%
Vitamin D 1µg7%
Vitamin E 1mg7%
Vitamin Ok 1µg1%
Vitamin B9 (Folate) 21µg5%
* P.c Day by day Values are primarily based on a 2000 calorie food regimen.
This Mint Raita publish from the weblog archives first printed in March 2016 has been up to date and republished on December 2022.