Pakistani
Chana Chaat
A tangy, refreshing chickpea salad tossed with onion, tomato and a zingy chaat dressing — a…
Mint Yoghurt Raita
A cool, herby yoghurt sauce with cucumber, mint and a pinch of cumin — the perfect partner to any spicy meal.
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5 minPrep🔥
—Cook🍽️
4Serves📊
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Ingredients
- 500g plain yoghurt
- 1/2 cucumber, grated and squeezed
- 2 tbsp chopped mint
- 1/2 tsp ground cumin
- 1/4 tsp salt
- Pinch of black pepper
- Optional: pinch of chilli powder on top
Instructions
- Whisk the yoghurt until smooth.
- Stir in the grated cucumber, mint, cumin, salt and pepper.
- Rest in the fridge for 10 minutes for the flavours to meld.
- Finish with a pinch of chilli powder if you like.
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Tara’s tips
- Squeeze the cucumber properly or the raita turns watery.
- Toast the cumin briefly in a dry pan first for even deeper flavour.
Serving suggestions
- Wonderful with biryani, curry, kebabs or rice.
Storage & reheating
Keeps 2 days in the fridge.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Greek yoghurt?
Yes, though it is thicker. Loosen with a splash of milk if needed.
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