Why You’ll Want To Put This Indian Raita On Everything Recipe

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I’m obsessed with this raita because it makes everything feel instantly brighter and cleaner, especially on hot days. I crave the crunchy coolness of cucumber raita slapped next to a saucy curry, the yogurt cutting through spice in the best way.

I also can’t get enough of the mint raita when I want that sharp, herbal lift that wakes up everything on my plate. And the contrast of silky yogurt with little bursts of herb or crunch?

Yes please. It’s not subtle.

It’s just pure, refreshing relief that I spoon and keep spooning. No regrets, ever.

Never a dull bite.

Ingredients

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Plus, cucumber raita’s cool yogurt and crunchy cucumber soothes spice and adds light tang.
Basically, mint raita’s mint and lime wake dishes up; it’s fresh and zippy.
Plus, boondi raita gives sweet crunch that softens in yogurt, plus tangy chaat spice.

Ingredient Quantities

Traditional cucumber raita
- 1 1/2 cups plain yogurt (whole milk or Greek, whisked)
- 1 medium cucumber (about 1 cup), grated or finely diced
- 1 tablespoon roasted cumin powder
- 1 to 2 tablespoons fresh cilantro, finely chopped
- 1 small green chili, finely chopped or 1/2 teaspoon green chili paste (optional)
- 1/4 teaspoon black pepper
- 1/2 teaspoon chaat masala or 1/4 teaspoon ground coriander (optional)
- Salt to taste (about 1/2 to 3/4 teaspoon)
- 1 teaspoon lemon juice (optional)

Mint raita
- 1 1/2 cups plain yogurt, whisked smooth
- 1/2 cup fresh mint leaves, packed (stems removed)
- 1/4 cup fresh cilantro leaves
- 1 small green chili, seeded if desired
- 1 teaspoon roasted cumin powder
- 1/2 teaspoon sugar or honey (optional, balances the tang)
- Salt to taste (about 1/2 teaspoon)
- 1/2 lemon juice or 1 teaspoon fresh lime juice
- 1 to 2 tablespoons cold water to loosen, if needed

Boondi raita
- 1 1/2 cups plain yogurt, whisked until smooth
- 1 cup plain boondi (store bought or homemade)
- 1/2 teaspoon roasted cumin powder
- 1/2 teaspoon chaat masala
- 1/4 teaspoon red chili powder or to taste
- Salt to taste (about 1/2 teaspoon)
- 1 tablespoon fresh cilantro, finely chopped
- 2 to 3 tablespoons water to soak and soften the boondi
- 1 teaspoon lemon juice (optional)

How to Make this

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1. Whisk 1 1/2 cups plain yogurt until smooth and creamy; divide into three bowls of about 1/2 cup each for traditional, mint, and boondi raitas.

2. For the traditional cucumber raita, grate or finely dice 1 medium cucumber and squeeze out excess water if desired; stir into the first bowl of yogurt.

3. Add 1 tablespoon roasted cumin powder, 1 to 2 tablespoons finely chopped fresh cilantro, 1 small finely chopped green chili or 1/2 teaspoon green chili paste if using, 1/4 teaspoon black pepper, 1/2 teaspoon chaat masala or 1/4 teaspoon ground coriander if using, salt to taste (about 1/2 to 3/4 teaspoon), and 1 teaspoon lemon juice if desired; mix well and chill.

4. For the mint raita, place 1/2 cup fresh mint leaves, 1/4 cup fresh cilantro leaves, and 1 small seeded green chili if desired into a blender or mortar and pestle; add a little of the whisked yogurt or 1 to 2 tablespoons cold water and pulse to a smooth paste.

5. Stir the mint cilantro paste into the second bowl of yogurt, then add 1 teaspoon roasted cumin powder, 1/2 teaspoon sugar or honey if using, salt to taste (about 1/2 teaspoon), and 1/2 teaspoon to 1 teaspoon fresh lemon or lime juice; thin with 1 to 2 tablespoons cold water if needed, then chill.

6. For the boondi raita, place about 1 cup plain boondi in a small bowl and pour 2 to 3 tablespoons water over it to soak and soften for a few minutes; drain any excess water so the boondi is softened but not soggy.

7. Stir the softened boondi into the third bowl of yogurt, then add 1/2 teaspoon roasted cumin powder, 1/2 teaspoon chaat masala, 1/4 teaspoon red chili powder or to taste, salt to taste (about 1/2 teaspoon), 1 tablespoon finely chopped fresh cilantro, and 1 teaspoon lemon juice if desired; mix gently.

8. Taste each raita and adjust seasoning with more salt, lemon juice, cayenne or chili powder, sugar, or roasted cumin powder as needed.

9. Cover and refrigerate the raitas for at least 15 to 30 minutes to let flavors meld; boondi raita is best served soon after soaking because boondi will continue to absorb liquid.

10. Serve chilled alongside curries, biryanis, kebabs, or as a cooling dip; garnish any raita with a light sprinkle of roasted cumin powder, chopped cilantro, or a few whole boondi as desired.

Equipment Needed

1. Large mixing bowls (three)
2. Whisk
3. Measuring cups and spoons
4. Box grater or fine grater
5. Chef knife and cutting board
6. Blender or mortar and pestle
7. Small colander or fine mesh sieve
8. Mixing spoons and rubber spatula

FAQ

Q: What type of yogurt is best for raita and can I use low fat yogurt?

A: Whole milk or Greek yogurt gives the creamiest texture and richest flavor, but low fat or nonfat yogurt will work. If using thinner yogurt, strain it in a cheesecloth for 30 minutes or reduce the liquid by whisking to get a thicker consistency.

Q: How long can I store raita and will it separate?

A: Store raita in an airtight container in the refrigerator for up to 2 days for cucumber and mint versions and up to 1 day for boondi raita to keep the boondi from getting too soggy. Separation is normal; just stir before serving.

Q: How do I prevent cucumber raita from getting watery?

A: Salt and drain grated cucumber in a sieve for 10 to 15 minutes, or squeeze excess water in a clean towel before adding to yogurt. Using thicker yogurt also helps.

Q: How do I soften store bought boondi for boondi raita?

A: Add the boondi to the whisked yogurt with 2 to 3 tablespoons of cold water and let sit for 10 to 15 minutes so the boondi soaks up moisture and softens. Adjust soaking time for your preferred texture.

Q: Can I make raita ahead and will the flavors improve?

A: Mint raita can be made 2 to 6 hours ahead to let flavors meld, but add fresh herbs right before serving for best color. Cucumber raita is best assembled shortly before serving to avoid excess water. Boondi raita should be mixed shortly before serving if you prefer slightly crunchy boondi, or 10 to 15 minutes ahead for softer boondi.

Q: How can I adjust heat and seasonings for picky eaters?

A: Omit the green chili or use a small pinch of green chili paste to control heat. Reduce or skip chaat masala and lemon if you want milder tang. Taste and adjust salt, cumin, and sweetness in the mint raita to suit preferences.

Why You’ll Want To Put This Indian Raita On Everything Recipe Substitutions and Variations

Yogurt
- Greek or whole-milk yogurt can be swapped with strained kefir for a tangy, pourable raita
- For dairy-free, use unsweetened coconut yogurt or plain almond yogurt, whisk well to remove lumps
- Thin regular yogurt with a little milk or water if you prefer a lighter, pourable consistency
Cucumber
- Replace grated cucumber with finely diced peeled zucchini when cucumbers are out of season
- Use thinly sliced radish for a peppery crunch and firmer texture
- For a sweeter note, try grated apple or pear in small amounts mixed with cucumber
Green chili
- Use a pinch of cayenne or red chili flakes to control heat level more precisely
- Swap with finely chopped jalapeño for a milder, grassy heat
- Omit and add a few drops of hot sauce or a sprinkle of crushed black pepper for warmth without fresh chile
Boondi
- Substitute with crushed papdi or sev for a different crunch and texture
- Use toasted, chopped chickpeas or roasted pistachios for a gluten-free crunchy element
- Soak tiny puffed rice briefly for a lighter, airy texture if boondi is unavailable

Pro Tips

1. Keep the cucumber crisp by grating, then pressing or squeezing out most of the moisture with a clean towel or hands. You will retain cucumber texture without watering down the yogurt, and the raita will stay creamy longer.

2. Temper the mint flavor by pulsing it with a little yogurt or ice cold water before mixing in. This prevents a raw, grassy bite and helps the mint blend smoothly into the yogurt while keeping the color bright.

3. For boondi raita, soften the boondi just enough so it is tender but not saturated. Drain well after soaking and fold it in gently at the last minute so the boondi stays slightly crunchy instead of turning paste-like.

4. Taste and balance at the end. A small pinch of sugar or a squeeze of lemon can lift the flavors, roasted cumin adds warmth, and a touch more salt will make the herbs pop. Chill for at least 15 minutes so the spices settle and flavors marry.

Why You’ll Want To Put This Indian Raita On Everything Recipe

Recipe by Jot Punji

0.0 from 0 votes

Servings

servings

Calories

100

kcal

Equipment: 1. Large mixing bowls (three)
2. Whisk
3. Measuring cups and spoons
4. Box grater or fine grater
5. Chef knife and cutting board
6. Blender or mortar and pestle
7. Small colander or fine mesh sieve
8. Mixing spoons and rubber spatula

Ingredients

Traditional cucumber raita
1 1/2 cups plain yogurt (whole milk or Greek, whisked)
1 medium cucumber (about 1 cup), grated or finely diced
1 tablespoon roasted cumin powder
1 to 2 tablespoons fresh cilantro, finely chopped
1 small green chili, finely chopped or 1/2 teaspoon green chili paste (optional)
1/4 teaspoon black pepper
1/2 teaspoon chaat masala or 1/4 teaspoon ground coriander (optional)
Salt to taste (about 1/2 to 3/4 teaspoon)
1 teaspoon lemon juice (optional)
Mint raita
1 1/2 cups plain yogurt, whisked smooth
1/2 cup fresh mint leaves, packed (stems removed)
1/4 cup fresh cilantro leaves
1 small green chili, seeded if desired
1 teaspoon roasted cumin powder
1/2 teaspoon sugar or honey (optional, balances the tang)
Salt to taste (about 1/2 teaspoon)
1/2 lemon juice or 1 teaspoon fresh lime juice
1 to 2 tablespoons cold water to loosen, if needed
Boondi raita
1 1/2 cups plain yogurt, whisked until smooth
1 cup plain boondi (store bought or homemade)
1/2 teaspoon roasted cumin powder
1/2 teaspoon chaat masala
1/4 teaspoon red chili powder or to taste
Salt to taste (about 1/2 teaspoon)
1 tablespoon fresh cilantro, finely chopped
2 to 3 tablespoons water to soak and soften the boondi
1 teaspoon lemon juice (optional)

Directions

Whisk 1 1/2 cups plain yogurt until smooth and creamy; divide into three bowls of about 1/2 cup each for traditional, mint, and boondi raitas.
For the traditional cucumber raita, grate or finely dice 1 medium cucumber and squeeze out excess water if desired; stir into the first bowl of yogurt.
Add 1 tablespoon roasted cumin powder, 1 to 2 tablespoons finely chopped fresh cilantro, 1 small finely chopped green chili or 1/2 teaspoon green chili paste if using, 1/4 teaspoon black pepper, 1/2 teaspoon chaat masala or 1/4 teaspoon ground coriander if using, salt to taste (about 1/2 to 3/4 teaspoon), and 1 teaspoon lemon juice if desired; mix well and chill.
For the mint raita, place 1/2 cup fresh mint leaves, 1/4 cup fresh cilantro leaves, and 1 small seeded green chili if desired into a blender or mortar and pestle; add a little of the whisked yogurt or 1 to 2 tablespoons cold water and pulse to a smooth paste.
Stir the mint cilantro paste into the second bowl of yogurt, then add 1 teaspoon roasted cumin powder, 1/2 teaspoon sugar or honey if using, salt to taste (about 1/2 teaspoon), and 1/2 teaspoon to 1 teaspoon fresh lemon or lime juice; thin with 1 to 2 tablespoons cold water if needed, then chill.
For the boondi raita, place about 1 cup plain boondi in a small bowl and pour 2 to 3 tablespoons water over it to soak and soften for a few minutes; drain any excess water so the boondi is softened but not soggy.
Stir the softened boondi into the third bowl of yogurt, then add 1/2 teaspoon roasted cumin powder, 1/2 teaspoon chaat masala, 1/4 teaspoon red chili powder or to taste, salt to taste (about 1/2 teaspoon), 1 tablespoon finely chopped fresh cilantro, and 1 teaspoon lemon juice if desired; mix gently.
Taste each raita and adjust seasoning with more salt, lemon juice, cayenne or chili powder, sugar, or roasted cumin powder as needed.
Cover and refrigerate the raitas for at least 15 to 30 minutes to let flavors meld; boondi raita is best served soon after soaking because boondi will continue to absorb liquid.
Serve chilled alongside curries, biryanis, kebabs, or as a cooling dip; garnish any raita with a light sprinkle of roasted cumin powder, chopped cilantro, or a few whole boondi as desired.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.