Wednesday, 12 July 2017

Chickpea raita

A perfect accompaniment to a hot curry or a rice dish. Its cooling deliciousness is so easy and quick to put together. I made it along with my bagara rice dish. There is so much room for creativity when it comes to raita, so enjoy this recipe and expand upon it as you wish.

  • Skill level: Super easy
  • Serves: 5-6 people
  • Preparation time: 10-15 mins
What you will need:

1 chickpea can
500 ml plain yoghurt
under 1/2 cup cold water (more or less)
1/4 tbsp salt
1 tsp sugar
1/2 tsp red chilli powder (extra for garnishing)
1/2 tsp cumin powder (extra for garnishing)
1/4 tsp chaat masala (extra for garnishing)
1/4 tsp black pepper
small handful freshly chopped mint leaves (extra for garnishing)
small handful freshly chopped coriander leaves (extra for garnishing)
pomegranate seeds (optional for garnishing)

How to make:

1) In a pot, add the chickpeas with the water from its can and allow to boil for 5 mins. Remove from heat and set aside to cool slightly

2) In a serving bowl, add the plain yoghurt. Using a whisk, mix together the yoghurt whilst gradually adding the cold water, little at a time. Check consistency you desire, it shouldn't be too runny or too thick. You may not need to use all the water

3) Add the salt, sugar, chilli powder, cumin powder, chaat masala, black pepper, mint and coriander leaves and mix well

4) Garnish the top with extra spices, mint and coriander leaves and pomegranate seeds if you wish and enjoy cold

It is as easy as that! Try it out and let me know what you think. Enjoy :)


  1. I love this dish so much; the garlic and yoghurt go really well together, especially with the crunchy toasted bread and chickpeas. The flavour, overall, was magnificent, and in a weird way, refreshing to the tastebuds.

    1. I totally agree with you, it really is refreshing. Thank you for your comment :)