Equipment
Ingredients
Herb Paste
- 15 g fresh mint leaves, washed, completely dried, tightly packed
- 15 g fresh cilantro, washed, completely dried, tender stems included
- 1 green chili, stemmed and roughly chopped
Yogurt Base and Seasonings
- 200 g plain whole milk yogurt, chilled
- 2 g roasted cumin powder
- 1 g black salt
- 1 g sugar, granulated
Nutrition (per serving)
Method
Thoroughly pat the washed mint and cilantro dry with paper towels. Removing excess moisture prevents the raita from becoming watery. Discard the tough, woody lower stems of the cilantro, but retain the tender upper stems for maximum flavor.
In a small blender, combine the dried mint, cilantro, green chili, and about 30g of the yogurt. Blend until a smooth, bright green paste forms. Using a small amount of yogurt helps the blades catch the herbs without adding water.
In a mixing bowl, vigorously whisk the remaining plain yogurt until completely smooth, aerated, and free of lumps.
Fold the blended herb paste, roasted cumin powder, black salt, and sugar into the whisked yogurt. Stir gently until uniformly incorporated.
Cover the bowl tightly and chill in the refrigerator for at least 15 minutes before serving. This resting period allows the sharp raw flavors to mellow and the cumin and black salt to fully permeate the yogurt.
Chef's Notes
- To make your own roasted cumin powder (bhuna jeera), toast whole cumin seeds in a dry skillet over medium heat until fragrant and slightly darkened, then grind into a fine powder. This offers significantly more depth than pre-ground cumin.
- Black salt (kala namak) is a kiln-fired rock salt with a sulfurous, umami-rich profile. It is the backbone of chaat masala and authentic raita. While regular salt works in a pinch, kala namak provides the unmistakable Indian street food flavor.
- Never blend the entire batch of yogurt with the herbs in a high-speed blender. The mechanical action will break down the yogurt's protein structure, turning your thick raita into a thin liquid.
- For variations, you can stir in finely grated cucumber (squeeze out the water first) or tiny, crispy gram flour balls known as boondi right before serving.
Storage
Refrigerator: 3 days — Store in an airtight container. The raita may separate slightly upon resting; stir well before serving.
