Potato Raita

Preparation info

  • Serves


    • Difficulty


Appears in

Modern Classics

Modern Classics

By Frances Bissell

Published 2000

  • About


  • 350 mls (12 oz) low-fat yoghurt
  • 750 g (


This is best prepared while the potatoes are still warm. Beat the yoghurt until smooth, and then put it in a bowl with the potatoes, salt, pepper, cumin seeds, onion and half the coriander, as well as the green chilli, if using it. Scatter the remaining coriander, the ground cumin and the red chilli on top before serving.