If yes, then you will surely love this raita. It's one of my favorites.
One of the 'healthy' ways to enjoy potatoes! All of the nutritive value, the delicious mouth-feel of biting into the aloo chunks along with the creamy tang of yogurt, and then, guilt-free, too!
Zero added fat. Literally.
Usually served as a side dish, it can actually be a meal in itself, and sometimes is just that, during fasts, since this is essentially 'phalahari'. The carbs from the aloo, and protein from the yoghurt keep one energized and feeling full.
It's very easy, and quick to make. Can be tweaked endlessly, to personal taste.
(For one large or two small servings.)
- Homemade, fresh dahi or yoghurt - 1 cup (I prefer un-whisked, but may be lightly beaten.) For vegan, use peanut curds, or any non-dairy curds.
- Boiled potatoes (preferably new ones or the waxy type) - 1 large, peeled, diced into 1/2 inch cubes (or desired size; can even be thickly sliced, or broken into pieces, which would work well with the grainy kind.)
- Kaala Namak (Black Salt) - 1/2 teaspoon
- Salt - 1/4 teaspoon
- Green coriander (hara dhaniya) - 1 teaspoon, finely chopped
- Bhuna Jeera (Roasted Cumin seed) powder - 1/4 teaspoon
Additionally, any of the following may be added, to taste.
- Red chilly powder - 2-3 pinches (or to taste)
- Hing (asafoetida) - a tiny pinch of the very mild, compounded version (For gluten-free, avoid this)
- Green Chilly - 1/4 very finely chopped (or, to taste)
- Chat masala - 1/8 teaspoon (or, to taste)
- Roasted and powdered black pepper - 1/8 teaspoon (or, to taste)
- Pudina (Wild Mint) leaves - 1/2 Tablespoon, finely chopped or 1/4 tsp pudina powder.
- Fresh chives (optional) - 1 Tablespoon, chopped. Especially suited if making with thick or greek-style yoghurt (A 'stiffer' version, more like the cold potato salad).
- Mix everything well.
- Garnish with bhuna jeera powder, paprika, and chopped coriander.
If making this during a fast, it can be even simpler, with nothing other than salt ('Sendha namak'), and a bit of bhuna jeera powder added to the dahi and aloo.