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

mint raita recipe with step by step photos – 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. 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:

• makhana raita
• fruit raita
• pineapple raita
• vegetable raita

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mint raita

5 from 1 vote

Author:Dassana Amit

Prep Time:15 mins

Total Time:15 mins

Course:side dish

Cuisine:north indian

Servings (change the number to scale):2 -3

flavoful raita recipe made with fresh mint leaves and spices.

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.

NOTES

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.

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. do not take the stems.

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.

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.