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Prepare the cucumber: Peel and grate the cucumber. Squeeze out any excess water using your hands or a clean kitchen towel to prevent the raita from becoming watery.

In a medium-sized mixing bowl, whisk the plain yogurt until it is smooth and creamy, with no lumps.

Add the grated cucumber, finely chopped fresh mint leaves, minced green chili (if using), roasted ground cumin, and salt to the whisked yogurt. Stir gently to combine all ingredients.

Check the consistency of the raita. If it's too thick for your liking, add cold water one tablespoon at a time, stirring until you reach your desired consistency. Taste and adjust seasoning (salt, cumin) as needed.

Cover the bowl and refrigerate the mint raita for at least 15 minutes before serving. Chilling allows the flavors to meld beautifully and ensures a refreshing experience.


Prepare the cucumber: Peel and grate the cucumber. Squeeze out any excess water using your hands or a clean kitchen towel to prevent the raita from becoming watery.

In a medium-sized mixing bowl, whisk the plain yogurt until it is smooth and creamy, with no lumps.

Add the grated cucumber, finely chopped fresh mint leaves, minced green chili (if using), roasted ground cumin, and salt to the whisked yogurt. Stir gently to combine all ingredients.

Check the consistency of the raita. If it's too thick for your liking, add cold water one tablespoon at a time, stirring until you reach your desired consistency. Taste and adjust seasoning (salt, cumin) as needed.

Cover the bowl and refrigerate the mint raita for at least 15 minutes before serving. Chilling allows the flavors to meld beautifully and ensures a refreshing experience.
