Aloo Raita Recipe, How to make Dahi Aloo/Potato Raita

Aloo raita is a side dish which goes with every savory recipe made for vrat. As aloo/potato is used in many vrat recipes, we always boil some extra potatoes.

So whenever I want to make a dip with any snack I quickly make this aloo raita. It goes well with anything like sabudana vada, puri, paratha, thalipeeth and even pakoras. It is a must have dip with vrat snacks for my family.

Step by step aloo raita recipe:

1. Boil, peel and crumble the potato with hands. You can chop it into small cubes as well.
   
2. Take yogurt or curd in a bowl. Whisk it till it becomes smooth. If required add 1-2 tbsp. of water. I prefer it on thicker side.
   
3. Add crumbled potato, black pepper, chopped mint leaves, coriander leaves, and finely chopped green chilis. Add rock salt as required. Mix it well.
   
4. Refrigerate the raita for half an hour.
   
5. Garnish the raita with some coriander leaves or a mint.
   

Aloo raita recipe below:

Aloo raita/vrat ke dahi aloo Prep time Cook time Total 10 min 10 min  20 min Aloo raita- a side dish made with curd and boiled potaoes AUTHOR: Monali RECIPE TYPE: Side CUISINE: Indian SERVES: 2-3 INGREDIENTS (measuring cup used, 1 cup=240 ml) 1 cup yogurt/fresh curd 1 medium sized potato ¼ tsp black pepper/kali mirch 1 tsp chopped mint leaves/pudina 1 tbsp chopped fresh coriander leaves/dhania ke patte ½ tsp finely chopped green chili ½ tsp rock salt or as required If you are not making it as fasting recipe then u can add A pinch of black salt/ kala namak ¼ tsp roasted ground cumin/jeera powder ¼ tsp chaat masala (optional) DIRECTION Boil, peel and crumble the potato with hands. You can chop it into small cubes as well. Take yogurt or curd in a bowl. Whisk it till it becomes smooth. If required add 1-2 tbsp. of water. I prefer it on thicker side. Add crumbled potato and rest of the ingredients. Mix it well. Refrigerate the raita for half an hour. Garnish the raita with some coriander leaves or a mint. SERVING SUGGESTION Serve chilled or immediately after making it with sabudana vada, sabudana thalipeeth or any other vrat puri or pakora.