After the Batata Harra, here is the post no.2 for the Blogging Marathon #106 for the theme “Choose a vegetable, prepare three dishes from different states/ countries”. I decided to do three recipes from three countries, so after a Lebanese recipe, we come to our very own India. 🙂
If you thought potatoes are loved in my house, then I beg to differ. HD, I and B are the ones who love to eat potatoes. My girls scoff at it unless it is in french fries form. Believe me, I sometimes really admire my level of patience with them when it comes to eating – they are way too fussy. *leaving a cry out* Anyway, one Friday, as I was cooking fish biriyani for lunch, I wanted to make a different type of raita. The posts for this theme was pending and it was perfect time to cook up one dish. That is when I was reminded about aloo raita.
This dip with potatoes is prepared across the North of India to go along with rice and paratha dishes. I tried to search where it actually originated from, but Google wasn’t very helpful. The dish is very simple. We start by boiling the potatoes till nicely cooked. I went ahead and cooked them in microwave for around 10 minutes. Then it is drained to let all the excess water go off and tossed with the rest of the ingredients. You can serve it immediately or allow it to cozy up in the fridge so that it tastes more like chaat. It was a different type of raita though HD said he would have still preferred the usual onion raita, but for the blog’s sake, once in a while, I have to set out something different, right? 😉 Off to the recipe…
- 200 gm potatoes
- 1 cup thick yogurt
- ¼ tsp cumin powder
- ¼ tsp Kashmiri red chilli powder
- ¼ tsp black salt
- A dash of chaat masala
- Chopped coriander leaves for garnish
- Peel and chop the potatoes into small pieces. Boil them till soft and drain.
- Whisk the yogurt with the remaining ingredients. Add the cooled potatoes and toss.
- Chill till time of serving.
Check out the Blogging Marathon page to see what the other Blogging Marathoners are doing this BM#106.