Fried Caper Raita

Name: Fried Caper Raita
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: Indian
Ingredients: A pinch of Kashmiri chilli powder, to garnish; Oil, for frying; 1 tsp cumin seeds; 100 g (3½ oz) capers, drained; 400 g (14 oz/1½ cups) full-fat Greek yogurt; 100 g (3½ oz) cucumber (no need to peel); 1 tsp sugar; 1 small garlic clove, minced; ½ tsp black salt; ¼ tsp English mustard powder

Preparation info

Serves
4

Difficulty
Easy
Ready in
20 min

Appears in

Sanjana Feasts

By Sanjana Modha

Published 2024

About

Some of us sneak globs of chocolate spread and peanut butter straight from the jar. I take my spoon to the fridge for quiet spoonfuls of raita. This recipe takes the famous Indian yogurt dip on a fleeting trip around the Med with pops of crispy, salty, fried capers. Scoop, drizzle or dunk – it’s your choice.

Ingredients

100 g (3½ oz) capers, drained
1 tsp cumin seeds<

Asia
India
Starter
Side dish
Gluten-free
Vegetarian

Method

Spread out the drained capers on top of a few sheets of doubled-up kitchen paper. Pat them dry to remove as much moisture as you can.
Toast the cumin seeds in a dry frying pan (skillet) for a few minutes until fragrant. Coarsely crush them in a mortar with a pestle or use a rolling pin.
Cut the cucumber in half lengthways and use a spoon to remove the