Aloo Raita Recipe | Potato Rita Recipe

Alu Raita is one of the comfortable and easy side dishes I make at home many times. It contains soft boiled potatoes mixed in smooth yogurt with a small touch of light spices and sweetness. The taste is very fresh with creamy, a little tangi and rice or roti. It creates an ideal balance when you are spicy curry or biryani.

This raita is light, but still fills the stomach quite well due to potatoes. I think it is perfect for summer or days when you do not feel like cooking heavy food. Potato curd and tenderness makes it such a soothing combo. This is best when cold and taste is even better after a few hours of resting in the fridge.

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About allu raita

Alu Raita is a simple North Indian style curd -based side dish made by mixing boiled potatoes with curd and some spice powder. It has a creamy smooth texture with small soft potato cubes that allows a light bites in the middle. The taste is lighter, a little touch with a signal signal and a small sweetness.

This raita goes with almost anything – casserole, biryani, paratha or even simple bread. It helps cool taste buds after spicy food and adds a good fresh balance to the food. Roasted jera powder and chat masala gives beautiful aroma and soil taste.

There are some small changes that you can try. Some prefer to add finely chopped onions or cucumber to some small crunchs. If you like more spices, you can also add roasted black pepper powder. If you like that chat style then you can also add a pinch of black salt. Yogurt makes each potato piece well rich and tasty.

I usually make it during the weekend when I make biryani or any spice rice. I just love making this for my family. They like it very much.

Alu raita material

• Curd – I used thick yogurt for creamy texture and made Rita smooth. It helps to coat potato pieces well.
• Potato – I have cut boiled potatoes into cubes. Potato absorbs the taste and spices of curd so well. If you have then you can also use baby potatoes.
• Sugar – I added a small spoon of sugar to balance the taste of curd.
• chilli powder – I added for a little heat and good color. If you want bright colors and low spices, you can use Kashmiri chili powder.
• Chat masala – I used chat masala for street style touch. It adds taste and taste.
• cumin powder – I just added roasted cumin powder. It adds good smell and taste to the dish.
• coriander leaves – I just added finely chopped coriander leaves for freshness. Color and light herbal gives taste.

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How to step step by Elu Raita

1. Soft for 3-4 whistles for cooking pressure, but not much

2. This well.

3. I added a little more sugar. mix well. Now add cubed potatoes and coriander leaves. mix well.

Serve with a spraying of red chili powder and garnish with coriander leaves. Serve with casserole / rotis!

Expert tips

• Boiling potato – I always pressurize the potatoes to cook until I become soft. If it turns too much, it will break into curd. When you mix, the pieces should hold shape.
• Curd stability – I mostly use thick yogurt or sometimes hang yogurt for it. If the curd is thin, the raita will become water after the mixture.
• Spices – I keep it light, but if you like strong taste then you can add a little more chili powder. You can also sprinkle some roasted cumin at the top before serving.
• Cold and serving – I usually make this raita and cool it for 30 minutes. Cooling helps in all tastes and helps to mix well together. Mix gently once before serving.
• Avoid water texture – If you are already making, keep the boiled potatoes separate and mix with curd before serving. It helps prevent water from releasing water in yogurt.

Service and storage

Serve it with biryani, casserole, chapathi or any spicy gravy. It also goes very well with parathas. You can store the remaining in the fridge for a day. Cover it and stir it once before serving again. Do not leave it out for a long time because the curd may be sour.

General question

1. Can I leave sugar in this recipe?

If you do not like sweet taste, you can leave the sugar. But some sugar gives good balance and light taste.

2. Can I use black salt?

Yes you can use black salt, it gives good chat style taste. Adjust the volume as it is strong in taste.

3. Can I make it in advance?

Yes, you can make a few hours before and keep it in the fridge. But add coriander leaves just before serving to keep it fresh.

4. Why did my consent become water?

This happens when yogurt is thin or potatoes are very long in yogurt. Use and mix thick yogurt just before service next time.

5. Can I add more Vezi?

Yes, you can add finely chopped cucumber or onion to small crunchs. It creates a good variation and gives fresh taste.

If you have any other question about this Alu raita Mail me to sharmispassions@gmail.com. Also, follow me Instagram, Facebook, Pinterest ,YouTube And Twitter ,

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