3 Types Of Rayta Recipe

3 Types Of Raita | 3 Types of Rayta

  • Prep Time
    5 minutes
  • Cook Time
    2 minutes
  • Difficulty Level
    Beginner

3 Types Of Raita | 3 Types of Rayta are quick and tasty side dishes.

3 Types Of Raita | 3 Types of Rayta are summer special dishes. This recipe includes pahadi raita, aloo ka raita, and rajasthani pyaz ka tadke wala raita. Moreover, you can serve it with bhakhri, paratha, biryani, pulav, or chapati which is the best combination for your daily meal. This type of easy and quick dishes are so helpful during busy weekdays as well. So, try to make this recipe and share your feedback with us in the comment section.

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This recipe was prepared by a lovely Mom: Neeta Sharma

Tips and Suggestions by Mom Chef:

  • Oil can be used instead of ghee.
  • You can add finely chopped fresh mint leaves also instead of dry mint leaves powder.

For more such exciting recipes like 3 Types Of Raita | 3 Types of Rayta, please click on the following links:

  1. 2 In 1 Bread Chaat
  2. Raw Mango Rice | Raw Mango Puliyogare
  3. 4 Types Of Milkshakes

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Ingredients

  • FOR PREPARING PAHADI RAITA :
  • Curd / Dahi - 1 Cup whisked
  • Ginger / Adrak - 1 Inch chopped
  • Green Chilli / Hari Mirch - 1 Finely chopped
  • Coriander Leaves / Hara Dhaniya - A handful
  • Cucumber / Kheera - 1 Grated
  • Salt - As per taste
  • Black Salt / Kala Namak - As per taste
  • Roasted Cumin Seeds / Bhuna Jeera - 1/2 tsp Coarsely ground
  • Red Chilli Powder / Lal Mirch Powder - 1/2 tsp
  • FOR PREPARING ALOO KA RAITA :
  • Curd / Dahi - 1 Cup whisked
  • Boiled Potato / Uble Hue Aloo - 1 Peeled and finely chopped
  • Coriander Leaves / Hara Dhaniya - A handful
  • Roasted Cumin Seeds / Bhuna Jeera - 1/2 tsp Coarsely ground
  • Black Salt / Kala Namak - As per taste
  • Salt - As per taste
  • Red Chilli Powder / Lal Mirch Powder - 1/2 tsp
  • FOR PREPARING RAJASTHANI PYAZ KA TADKE WALA RAITA :
  • Curd / Dahi - 1 Cup whisked
  • Onion / Pyaz - 1 Finely chopped
  • Coriander Leaves / Hara Dhaniya - A handful
  • Dry Mint Leaves Powder / Pudina Powder - 1/2 tsp
  • Salt - As per taste
  • Black Salt / Kala Namak - As per taste
  • Roasted Cumin Seeds / Bhuna Jeera - 1/2 tsp Coarsely ground
  • Clarified Butter / Ghee - 1 tsp
  • Cumin Seeds / Jeera - 1/2 tsp
  • Turmeric Powder / Haldi Powder - 1/4 tsp
  • tsp = teaspoon

Instructions

  1. FOR PREPARING PAHADI RAITA :
  2. Take green chilli, ginger, and coriander leaves in a mortar pestle. Crush it for a few seconds to prepare its paste.
  3. Take curd in a mixing bowl. Add the prepared ginger-green chilli paste, cucumber, coriander leaves, salt, black salt, roasted cumin seeds, and red chilli powder. Mix well.
  4. Once done, take it out in a serving bowl.
  5. FOR PREPARING ALOO KA RAITA :
  6. Take curd in a mixing bowl. Add boiled potato, coriander leaves, roasted cumin seeds, black salt, salt, and red chilli powder. Mix well.
  7. Once done, take it out in a serving bowl.
  8. FOR PREPARING RAJASTHANI PYAZ KA TADKE WALA RAITA :
  9. Take curd in a mixing bowl. Add onion, coriander leaves, dry mint leaves powder, salt, black salt, and roasted cumin seeds. Mix well.
  10. Heat ghee in a tadka pan. Add cumin seeds and turmeric powder. Mix well. Turn off the flame and add the prepared tadka to the raita bowl and mix well.
  11. Once done, take it out in a serving bowl.
  12. '3 Types Of Raita | 3 Types of Rayta' are ready to be served.

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