mint raita recipe | pudina raita recipe | how to make mint raita

flavoful raita recipe made with fresh mint leaves and spices.

mint raita recipe with step by step photos – an easy raita recipe made with fresh mint leaves and spices.

mint raita recipe

this pudina raita has the refreshing flavor of mint leaves. hence pairs very well with a starter like paneer tikka or hara bhara kabab. you can also serve with veg biryani or veg pulao.

the recipe is simple. i usually grind the mint leaves and add to the raita. this gives a really good flavor of the mint leaves. if short of time, you can just finely chop the mint leaves and add.

another variation you can make is this mint coriander raita which has a refreshing minty taste and a subtle lemony flavor from the fresh coriander leaves. another similar recipe is this mint chutney which goes very well with tandoori or baked indian starters or snacks.

i served this mint raita with amritsari paneer tikka. you can serve this raita with any tandoori or indian start snack recipes like kabab or tikka or rice dishes like pulao or biryani.

if you are looking for more raita recipes then do check:

mint raita

Prep Time:15 mins
Total Time:15 mins
flavoful raita recipe made with fresh mint leaves and spices.
mint raita recipe, pudina raita recipe
Course:side dish
Cuisine:north indian
Servings:2 -3

INGREDIENTS FOR mint raita

(1 CUP = 250 ML)
  • 1 cup fresh curd (dahi or yogurt) or 200 grams curd
  • ½ cup fresh mint leaves (pudina patta)
  • 2 to 3 teaspoon water for grinding mint leaves (pudina patta)
  • ¼ teaspoon red chilli powder (lal mirch powder)
  • ¼ teaspoon roasted cumin powder (bhuna jeera powder)
  • ½ teaspoon chaat masala
  • salt as required

HOW TO MAKE mint raita

preparation to make mint raita

  • take 1 fresh cup curd in a mixing bowl. whisk till smooth. keep covered in the fridge till you make the mint leaves paste.
  • rinse 1/2 cup fresh mint leaves first in water. then place them in a small chutney grinder.
  • add 2 to 3 teaspoon water and grind to a fine or semi-fine paste.

making mint raita

  • add the mint paste along with its juices to the curd.
  • add the spice powders - 1/4 teaspoon red chilli powder, 1/4 teaspoon roasted cumin powder and 1/2 teaspoon chaat masala. also add salt as per taste.
  • mix everything very well.
  • serve mint raita with a tandoori or baked starter snack. garnish with a sprig of mint leaf while serving. you can also serve with veg pulao or veg biryani. you can also refrigerate the raita and serve later.

RECIPE TIPS

you can use almond yogurt or cashew yogurt instead of milk yogurt.
spices can be adjusted as per your taste.
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how to make pudina raita

1. take 1 fresh cup curd in a mixing bowl.

curd for mint raita recipe

2. whisk till smooth. keep covered in the fridge till you make the mint leaves paste.

curd for mint raita recipe

3. rinse ½ cup fresh mint leaves first in water. then place them in a small chutney grinder. just take the mint leaves. do not take the stems.

mint for mint raita recipe

4. add 2 to 3 teaspoon water and grind to a fine or semi-fine paste.

mint for mint raita recipe

5. add the mint paste along with its juices to the curd.

mint for mint raita recipe

6. 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.

making mint raita recipe

7. mix everything very well.

making mint raita recipe

8. serve mint raita with a tandoori or baked starter snack. garnish with a sprig of mint leaf while serving. you can also serve with veg pulao or veg biryani. you can also refrigerate the raita and serve later.

pudina raita recipe


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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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