3 Types Of Summer Special Raita

Published On March 28, 2025
In Article
By Guest Author
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Prep Time
60 minutes
Cook Time
5 minutes
Difficulty Level
Beginner

Ingredients

FOR PREPARING POTATO PEANUT MINT RAITA :
Oil - 1 tbsp
Mustard Seeds / Rai - 1/4 tsp
Cumin Seeds / Jeera - 1/2 tsp
Curry Leaves / Curry Patta - A few
Green Chilli / Hari Mirch - 1/2
Dry Red Chilli / Sukhi Lal Mirch - 1/2
Asafoetida / Hing - A pinch
Boiled Potato / Uble Hue Aloo - 1 Peeled and chopped
Salt - As per taste
Red Chilli Powder / Lal Mirch Powder - 1/2 tsp + For garnishing
Roasted Peanuts / Mungfali - 1 tbsp + For garnishing
Coriander Leaves / Hara Dhaniya - A handful + As required
Curd / Dahi - 1/2 Cup whisked
Mint Leaves / Pudina - A few + For garnishing
Green Chilli / Hari Mirchi - 1 Chopped
Ginger / Adrak - 1/2 Inch chopped
Roasted Cumin Seeds Powder / Jeera Powder - 1/2 tsp
FOR PREPARING LAUKI KA TADKE WALA RAITA :
Bottle gourd / Lauki - 1/2 Cup Peeled and grated
Water - As required
Salt - As per taste
Curd / Dahi - 1/2 Cup whisked
Sabja Seeds - 1/2 tsp
Oil - 1 tsp
Mustard Seeds / Rai - 1/4 tsp
Cumin Seeds / Jeera - 1/2 tsp
Curry Leaves / Curry Patta - A few
Green Chilli / Hari Mirch - 1/2
Dry Red Chilli / Sukhi Lal Mirch - 1/2
Asafoetida / Hing - A pinch
Coriander Leaves / Hara Dhaniya - For garnishing
FOR PREPARING MAKHANA RAITA :
Clarified Butter / Ghee - 1/2 tbsp
Foxnuts / Makhana - 1/2 Cup
Curd / Dahi - 1/2 Cup whisked
Pomegranate / Anardana - 2 to 3 tbsp + For garnishing
Salt - As per taste
Roasted Cumin Seeds Powder / Jeera Powder - 1/2 tsp
Chaat Masala - 1/2 tsp
Red Chilli Powder / Lal Mirch Powder - 1/2 tsp
Coriander Leaves / Hara Dhaniya - For garnishing
tsp = teaspoon
tbsp = tablespoon

Instructions

FOR PREPARING POTATO PEANUT MINT RAITA :
Take mint leaves, coriander leaves, green chilli, and ginger in a grinding jar. Grind it for a few seconds to prepare its paste. Keep it aside.
Heat oil in a pan. Add mustard seeds, cumin seeds, curry leaves, green chilli, dry red chilli, and asafoetida. Mix well.
Now add boiled potato and mix well. Then add salt, red chilli powder, coriander leaves, and roasted peanuts. Mix well.
Saute it for 1 to 2 minutes on medium flame. Once done, turn off the flame and take it out in a serving bowl. Let it cool down.
Now add curd, prepared mint paste, salt, and roasted cumin seeds powder. Mix well.
Garnish it with roasted peanuts, mint leaves, & red chilli powder.
FOR PREPARING LAUKI KA TADKE WALA RAITA :
Soak sabja seeds in the water for 60 minutes. Keep it aside.
Boil water in a pan. Add salt and bottle gourd. Boil it for 5 minutes on medium flame. Once done, strain it and take it out in a serving bowl. Let it cool down.
Now add soaked sabja seeds and salt. mix well.
Heat oil in a tadka pan. Add mustard seeds, cumin seeds, curry leaves, green chilli, dry red chilli, and asafoetida. Mix well and turn off the flame.
Add the prepared tadka to the raita bowl.
FOR PREPARING MAKHANA RAITA :
Heat 1/2 tbsp of ghee in a pan. Add makhana and roast it for 3 to 4 minutes on a low flame. Stir it occasionally.
To check the makhana’s crispiness, Press it with your fingers, it should break easily with a popcorn-like sound. Once done, turn off the flame and keep it aside. Let it cool down.
Take it out in a serving bowl. Add curd, pomegranate, salt, roasted cumin seeds powder, chaat masala, and red chilli powder. Mix well.
Garnish it with pomegranate, makhana, and coriander leaves.
'3 Types Of Summer Special Raita' are ready to be served.