Ingredients:

  • 1 ½ cups (360 g) Plain Yogurt (Full-Fat, Greek-style preferred)
  • 1 medium (150 g) English or Persian Cucumber, peeled and grated finely
  • 1 small (5 g) Fresh Green Chilli, finely minced
  • 2 Tbsp (10 g) Fresh Coriander (Cilantro), finely chopped
  • 1 tsp (5 g) Roasted Cumin Powder
  • ½ tsp (2 g) Black Salt (Kala Namak)
  • ½ tsp Fine Sea Salt (or to taste)
  • ¼ tsp (1 g) Optional: Chaat Masala

Instructions:

  1. Prepare the Yogurt: Place the chilled yogurt in the mixing bowl. Whisk it thoroughly until smooth and completely free of lumps. If using standard thin yogurt, strain it using a muslin cloth for 30 minutes beforehand.
  2. Prepare the Cucumber: Peel and grate the cucumber using a medium grater.
  3. Drain the Cucumber (Crucial Step): Transfer the grated cucumber to a small mesh strainer or squeeze firmly by hand to remove excess water. This prevents the raita from becoming watery.
  4. Prepare Aromatics: Finely mince the green chilli and chop the fresh coriander.
  5. Combine Ingredients: Add the drained grated cucumber, minced green chilli, and most of the chopped coriander (reserve a pinch for garnish) to the whisked yogurt base.
  6. Season the Raita: Add the roasted cumin powder, black salt, fine sea salt, and chaat masala (if using).
  7. Gently Mix: Using a spoon or spatula, fold the ingredients together until just combined. Avoid overmixing, as this can release more moisture.
  8. Chill: Cover the bowl tightly and place the raita in the refrigerator for a minimum of 30 minutes. This chilling period allows the salt to dissolve and the spices to permeate the yogurt.
  9. Serve: Give the raita one final, quick stir just before serving. Transfer to a serving dish and garnish with the remaining chopped coriander and, optionally, a light dusting of roasted cumin powder.