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Potato Raita Recipe

This dish is a good substitute for the more usual Potato Salad made with mayonnaise and has far fewer calories.
The dish is best prepared with warm new potatoes.

Key Features

  • Suitable for Vegetarians


For 6 helpings:

500gr/1 lb New Potatoes, boiled and cut into large pieces (whether you peel these or not is up to you and the quality of the potatoes)
400gr/15 fl oz Low Fat Yoghurt
1 level teaspoon Cumin Seeds
2-3 Spring Onions - washed, trimmed & finely-chopped
½ to 1 Mild Chili – deseeded and finely-chopped (depending on how subtle you like your chilli)
A few sprigs of fresh Coriander, finely-chopped including the stalks, but keeping a good sprig back for decoration
A sprinkling of Ground Cumin – to decorate


1. Dry roast the cumin seeds in a frying pan over a low heat, until you smell their aroma. Remove them from the heat.

2. Mix all the other ingredients together, except the ground cumin.

Serve sprinkled with a little ground cumin and perhaps decorated with the remaining sprig of coriander.

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