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 tikka or kababs. you can also serve with biryani or 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.
a similar recipe is this mint coriander raita and this mint chutney. both go very well with tandoori or baked indian starters or snacks. i served this mint raita with amritsari paneer tikka.
if you are looking for more raita recipes then do check capsicum raita, onion tomato raita, makhana raita, fruit raita, carrot raita and vegetable raita recipe.
pudina raita recipe card below:
mint raita recipe
INGREDIENTS FOR mint raita recipe
- 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 recipe
- 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.
- 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
spices can be adjusted as per your taste.
how to make mint raita recipe:
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.
