2 cups plain thick yogurt (make sure it`s not sour)
3 slices of bread (white or wheat)
1-2 green chillies, thinly sliced
Salt to taste (try black salt from Indian stores for the authentic taste)
1/2 tsp roasted cumin powder
A few stalks of cilantro, chopped
- Slice the ends of the bread (not really necessary).
- Cut them into cubes to make the croutons.
- Spread them on a baking sheet and toast them in a 350F oven for 5-10 minutes until done.
- You can do this on a skillet – will save time.
- Meanwhile take the thick yogurt and place it in a bowl
- Add the cumin powder, chillies, salt and cilantro. Beat it well.
- Just before serving the raita add the croutons.
- Adding it before hand will make the bread disintegrate in the raita. We want it soft and NOT mushy.
- If you like, garnish it with some more roasted cumin powder and chilli powder.
- Serve this as an accompaniment for pulao/Pilaf and biryani based dishes.