Raita – Delicious Yoghurt-Based Sauce
Ingredients
- 500ml plain yogurt
- ½ tsp salt
- 1tsp ground cumin
- ½ tsp red chili powder
- 1 tsp chaat masala
- 4 tbsp coriander leaves
- 250g boondi
- 1 lemon
Method
- Toast the cumin seeds in a frying pan until fragrant
- Mix together the yogurt, salt, chilli powder, chat masala and some of the cumin and coriander leaves.
- Add a little water if the mixture is too thick.
- Soak the boondi in warm water for 5 minutes until soft, then squeeze out excess water.
- Stir into the yogurt mixture add a squeeze of lemon to taste
- Then garnish with the remaining coriander and cumin leaves.
Considering Carbon Footprint
Carbon footprint (per serving): kgCO2e. This is the same as making mugs of tea.*
Interested in learning more? Click here.
*Calculations made using the Carbon Footprint Calculator created by the Consumer Data Research Centre at University of Leeds.
Suppliers
Have a look for Boondi in Continental Supermarket on Roundhay Road
Boondi takes this recipe to the next level! We made these at the Welcome Cafe in Leeds Indoor Market - a cooking and friendship group for migrant people in Leeds.
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Dietary Requirements: Vegetarian Meals: Sauce / Dressing Meals: Starter / Snack / Side dish