Aloo Raita- Potato in whipped yoghurt

The Indian condiment, Raita (raitha), is based on yoghurt and is savoured as an accompaniment with Indian breads and rice preparations. This preparation of the yoghurt, as in a raita, is seasoned with herbs, spices and mainly coriander leaves. This dish has a cooling effect on the taste buds that makes it a good foil for spicy Indian dishes. The main ingredients of the dish, which can be altered, are at times an experiment to the chef/maker. The varieties of raitas found in the Indian cuisine are interesting and appetising. Enjoy the Aloo raita!


  • 2 cups (whipped/beaten) yoghurt
  • 2 medium size potatoes- boiled, peeled and cubed
  • ¼ tsp red chilli powder
  • 1tsp roasted cumin seeds – powdered coarsely
  • Salt to taste
  • 1 green chilly finely chopped

For the garnish:

  • Finely chopped coriander  leaves
  • A pinch of red chilli powder
  • A pinch of roasted and coarsely ground cumin seeds
  • A few fine pieces of green chilli


  • Whisk yoghurt till smooth and thick (if thin consistency is preferred add little water or use the whey in the curd).
  • Add salt, red chilli powder, green chilli and cumin powder.
  • Add potato cubes and stir gently, ensure not to break up the potato pieces.
  • Garnish with coriander leaves, red chilli powder, cumin powder (coarsely ground) and green chilli.
  • Serve cold or at room temperature.
  • Savour with rotis/naans/ paranthas or rice preparations.

Preparation Time: 10-15 minutes

Serves: 4-6


Potatoes boiled and refrigerated over night taste better in the raita.

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