Mint raita recipe with step by step photos. This is an easy raita recipe made with fresh mint leaves, yogurt, herbs and spices. It makes for an excellent side dish with biryani, pulao or Indian snacks like tikki, kabab or cutlets.
The recipe is simple. I usually grind the mint leaves and add them 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 then add them.
Another variation you can make is mint coriander raita by adding some coriander leaves. This version will have a refreshing minty taste and a subtle lemony flavor from the fresh coriander leaves.
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.
Another similar recipe is this Mint chutney which goes very well with tandoori or baked Indian starters or snacks.
While making any raita variety it is best to use fresh curd and the curd should not be sour. If you want to make this mint raita vegan then instead of dairy yogurt you can use cashew yogurt or almond yogurt. Also this recipe can be easily doubled or tripled
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 (yogurt) in a mixing bowl.
Make sure that the curd is fresh and not tasting sour.
2. Whisk till smooth. Keep covered in the fridge till you make the mint leaves paste.
3. First rinse ½ cup fresh mint leaves in fresh water. Then place them in a small chutney grinder or a small blender. Just take the mint leaves.
Note: Do not take the stems. As sometimes stems can give a bitter taste.
4. Add 2 to 3 teaspoons of water and grind or blend 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.
The amount of spices can be adjusted according to your taste.
7. Stir and 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 it with veg pulao or veg biryani.
You can also refrigerate the raita and serve it later.
If you are looking for more Raita recipes then do check:
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Mint Raita | Pudina Raita
- 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
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.
- 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.
- As a variation you can add some coriander leaves also.
Nutrition Info (Approximate Values)
This Mint Raita post from the blog archives first published in March 2016 has been updated and republished on December 2022.
Comments are closed.
Hi there! What could I use in place of Chaat masala in this recipe? Assuming I don’t have black salt or amchoor. Thanks so much! Can’t wait to make this!
Simply skip adding chaat masala. The raita will still taste good. Welcome and thanks.
Yay! That is the ideal response I could have wished for! Thank you, Dassana!!