Mint raita recipe with step by step photos. This is an easy raita recipe made with fresh mint leaves and spices.
This pudina raita has the refreshing flavor of mint leaves. Hence pairs very well with a starter like paneer tikka or hara bhara kabab or mushroom tikka or aloo tikki or veg kabab or veg cutlet.
You can also serve with veg biryani or veg pulao or paneer biryani or other rice dishes like tomato rice or carrot rice or capsicum rice.
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.
While making any raita variety it is best to use fresh curd and the curd should not be sour.
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 with rice dishes like pulao or biryani.
How to make pudina raita
1. Take 1 fresh cup curd in a mixing bowl.
2. Whisk till smooth. Keep covered in the fridge till you make the mint leaves paste.
3. Rinse ½ cup fresh mint leaves first in water. Then place them in a small chutney grinder. Just take the mint leaves.
Note: Do not take the stems. As sometimes stems can give a bitter taste.
4. Add 2 to 3 teaspoon water and grind to a fine or semi-fine paste.
5. Add the mint paste along with its juices to the curd.
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.
7. Mix everything very well. Check the taste and add more salt or spices if needed.
8. Serve mint raita with a tandoori or baked starter snack of your choice. 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.
If you are looking for more Raita recipes then do check:
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Mint Raita
By Dassana Amit
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
Instructions
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 ½ 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 – ¼ teaspoon red chilli powder, ¼ teaspoon roasted cumin powder and ½ teaspoon chaat masala. Also add salt as per taste.
- Mix everything very well. Then check the taste and add more spices or salt if needed.
- 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.
- 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.
- You can also refrigerate the raita and serve later.
Notes
- To make the dish vegan, you can use almond yogurt or cashew yogurt instead of milk yogurt.
- Spices can be adjusted as per your taste.
- The recipe can be doubled or tripled.
- Use fresh curd and the curd should not be sour.
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