Chane aur Aloo ka Raita

Introduction

Chane aur Aloo ka Raita, also known as Potato, Yoghurt & Chickpea Raita, originates from Awadh.

Preparing the Main Ingredients

Ingredients:

• 200 g (1 cup) dried chickpeas (garbanzo beans)
• 500 ml (2¼ cups) plain natural yoghurt, whisked
• 1 tsp cumin seeds, roasted and ground
• 1 tsp coriander seeds, roasted and crushed
• 2 dried red chillies, roasted and crushed
• 1 boiled potato, cut into cubes
• 1 tbsp tamarind extract
• 1 tsp sugar
• Salt, to taste

Instructions:

1. Soak chickpeas in a large bowl of water overnight.
2. The next day, drain and cook chickpeas in boiling water for 1½–2½ hours, or until soft. Drain.
3. Put yoghurt in a large bowl. Add potato and chickpeas, along with all the other ingredients.
4. Stir well and chill for 30 minutes before serving.