Mint Raita - This refreshing yogurt-based dip made from mint is a worthy accompaniment to delicious biryanis, parathas, and other grilled Indian foods. Learn how to make it in under 5-minutes.
Roast jeera seeds in a pan kept over medium heat. Turn off heat when they have evenly browned and turned aromatic. [see note]
Grind the jeera seeds along with mint, cilantro, salt, black salt, green chili, sugar and a tablespoon of yogurt. Use this a dip for kababs.
For the raita, add this mixture to a cup of whisked yogurt. Mix well.
Refrigerate for an hour and garnish with chaat masala and boondi before serving.
Notes
You can substitute 1 teaspoon cumin seeds with 1/2 teaspoon store-bought roasted cumin powder. Will save you the step of roasting and grinding the cumin seeds.
Variations
Add chili powder instead of green chilies
Sprinkle chaat masala and boondi as a mix-in.
Add in some finely chopped cucumber and onions for some variations.