jump

Pages

Friday, July 31, 2015

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
  1. Boil, peel and crumble the potato with hands.
  2. You can chop it into small cubes as well.
  3. 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.
  4. Add crumbled potato and rest of the ingredients. Mix it well.
  5. Refrigerate the raita for half an hour.
  6. 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.

No comments:

Post a Comment