This beautiful side dish is a simple base with a creamy tang of yogurt that is then spiced up with herbs and chilis.
By Ila Dubey Dhulipala
Do you like potatoes?
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!
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.
- 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 ½ inch cubes
- Kaala Namak (Black Salt) - ½ teaspoon
- Salt - ¼ teaspoon
- Green coriander (hara dhaniya) - 1 teaspoon, finely chopped
- Bhuna Jeera (Roasted Cumin seed) powder - ¼ teaspoon
- Red chili powder - 2-3 pinches (or to taste)
- Hing (asafoetida) - a tiny pinch of the very mild, compounded version (For gluten-free, avoid this)
- Green Chili - very finely chopped (or, to taste)
- Chat masala - ⅛ teaspoon (or, to taste)
- Roasted and powdered black pepper - ⅛ teaspoon (or, to taste)
- Pudina (Wild Mint) leaves - ½ Tablespoon, finely chopped or ¼ 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).
- Paprika, to garnish
- Combine all, yogurt, boiled potatoes, kaala namak, salt, green coriander, and bhuna jeera in a large bowl.
- Add any desired optional extras.
- Garnish with leftover bhuna jeera powder, paprika, and chopped coriander for added color on top.