Raita - Potato Raita

Potato Raita

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Ingredients

Ingredients	Quantity
Large boiled potatoes	5
Sour Curd	½ cup
Sliced ginger	1 inch
Ghee	2 tsps
Green chillies, slit	2
Asafoetida	¼ tsp
Jeera	½ tsp
Salt	to taste
Turmeric powder	½ tsp
Red chilli powder	¼ tsp
Chaat masala	½ tsp
Coriander leaves	for garnish

Servings

Serving	3
Preparation Time	15 Mins
Cooking Time	20 Mins

Method

• Lightly smash the boiled potatoes or chop in rough pieces. You can use baby potatoes as well. Just increase the quantity to about 12 baby potatoes.
• Whisk together curd with one glass of water to make thin buttermilk. Keep aside.
• In a heavy bottomed kadhai, heat ghee and when medium hot, add asafoetida and sautee for one minute until brown. Add jeera seeds and sautee further until they are lightly browned. Add green chillies and fry for another 30 seconds.
• Add the chopped/smashed/mashed potatoes and fry for about two-three minutes until they start browning.
• Add salt, turmeric powder along with the buttermilk (if you are afraid that curd might break, add a tsp of maida to curd while whisking) on a low flame constantly stirring.
• Once it comes to boil, reduce flame and cook for two more minutes. Switch off the flame and add chilli powder, chaat masala. Garnish with coriander and serve with paranthas or puris.