Chukander raita – beetroot raita
by Asma Khan
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Ingredients
Metric
Imperial
Chukander raita
- 1/2 tsp cumin seeds
- 3 large beetroots
- 1kg Greek yoghurt
- 1/4 tsp chilli powder
- sugar to taste
- salt to taste
- pomegranate seeds
SAVE RECIPE
Equipment
- Spice grinder or pestle and mortar
Method
1
In a heavy-based frying pan, dry roast the cumin seeds over a low heat until the seeds darken and release a nutty fragrance. Grind the roasted cumin in a spice grinder or crush them in a pestle and mortar
- 1/2 tsp cumin seeds
2
Peel the beetroot and grate into a large bowl, setting a small amount aside to garnish
3
In a separate bowl, beat the yoghurt with a wooden spoon or balloon whisk until smooth. Add the ground cumin and chilli powder, then mix to combine. Add sugar and salt to taste
- salt to taste
- 1kg Greek yoghurt
- 1/4 tsp chilli powder
- sugar to taste
4
Add the spiced yoghurt to the grated beetroot and mix until the beetroot is coated in yoghurt. Season to taste. The raita can be made the day before serving and chilled in the refrigerator. Garnish with pomegranate seeds and the reserved grated beetroot to serve
First published in 2019
Owner of Darjeeling Express, star of Netflix's Chef's Table and one of TIME's 100 most influential people, Asma Khan is one of the UK's most prominent female chefs. Celebrated for her sumptuous Indian cooking and unwavering commitment to empowering women, she has turned her restaurant into a platform for social change.
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