Quick Chickpea Raita Recipes

RAITA RECIPE

Raita Recipe image

Raita Recipe- an Indian yogurt sauce with cucumber, mint and cilantro. Cooling and refreshing, serve this with spicy Indian dishes to cool the palate.

Provided by Sylvia Fountaine

Categories sauce

Time 15m

Yield 6

Number Of Ingredients 13

Ingredients

¾ cup whole milk plain yogurt ( or sub coconut yogurt)
½ cup finely diced or grated cucumber (removed seeds first)
1 tablespoon finely chopped red onion (optional, sub chives or green onion)
2 teaspoons lemon or lime juice, more to taste
1 tablespoon olive oil
½ teaspoon cumin seeds, toasted, crushed ( or use ground)
½ teaspoon coriander seeds, toasted, crushed ( or use ground)
2-3 tablespoons chopped mint
2-3 tablespoons chopped cilantro
¼ teaspoon salt, more to taste
¼ teaspoon pepper
for heat, add 1-2 teaspoons finely minced serrano peppers- optional
garnish with fresh herbs, chive blossoms or chili flakes

Steps:

Place all ingredients in a bowl and stir.
Refrigerate until ready to serve.

Nutrition Facts : Calories 43 calories, Sugar 3.8 g, Sodium 85.9 mg, Fat 2.6 g, SaturatedFat 0.7 g, TransFat 0 g, Carbohydrate 4.9 g, Fiber 0.3 g, Protein 0.9 g, Cholesterol 3 mg

QUICK CHICKPEA RAITA

Quick Chickpea Raita image

One of my inventions. This is a very quick raita to put together. This recipe can be served with northern Indian or Middle Eastern foods. A good way to add protein to a vegetarian meal.

Provided by Andtototoo

Categories Asian

Time 7m

Yield 5-6 serving(s)

Number Of Ingredients 6

Ingredients

2 cups plain yogurt
1/2 cup water
1/2 teaspoon garlic powder
1 teaspoon dried mint
salt, as needed
15 ounces canned chick-peas, rinsed and drained

Steps:

In a serving bowl put the yogurt.
Add the water and stir to blend. If you like an extra thick raita, either reduce the water or leave it out all together.
Stir in the garlic powder, mint and salt.
Add the chickpeas and mix until everything is well blended.
Cover and chill in the fridge to allow time for the flavors to marry before serving.
Optional: If you have the time, lightly fry the rinsed and drained chickpeas for about 5 minutes in 1 Table. of oil, before letting them cool and adding them to the recipe.

Nutrition Facts : Calories 172.5, Fat 4.3, SaturatedFat 2.2, Cholesterol 12.7, Sodium 326.2, Carbohydrate 26, Fiber 4.2, Sugar 4.6, Protein 8.1

CHICKPEA RAITA

Chickpea Raita image

Half a can of chickpeas left over from the Moroccan-Style Lamb and Carrots gets new life in this raita flavored with toasted cumin and fresh mint. Serve this cool Indian condiment with naan or crisp flatbread; it also tastes great with grilled lamb or chicken.

Provided by Lillian Chou

Time 40m

Yield Makes 1 1/2 cups

Number Of Ingredients 6

Ingredients

1 cup whole-milk plain yogurt
1/2 cup drained canned chickpeas, rinsed
1/2 cup diced (1/3 inch) plum tomato
1/2 teaspoon cumin seed, toasted
2 tablespoons chopped fresh mint (optional)
naan or flatbread

Steps:

Stir together ingredients with 1/4 teaspoon each of salt and pepper and chill, covered, at least 30 minutes and up to 1 day. Season with salt.

CHOLE WITH CUMIN RICE & RAITA

Chole with cumin rice & raita image

Make a chickpea curry served with raita for a brilliant budget-friendly family meal. As well as being quick and easy, it's healthy too

Provided by chintalpatel

Categories Dinner, Supper

Time 35m

Number Of Ingredients 15

Ingredients

1 tbsp vegetable oil
1 red onion, finely chopped
4 tsp cumin seeds
1 tsp finely grated ginger
4 garlic cloves, finely grated
2 tsp curry powder
2 x 400g cans chickpeas
100g tomato purée
30g fresh coriander, chopped
300g basmati rice
¼ cucumber
200g Greek-style yogurt
½ tsp cumin seeds, toasted and crushed
small handful fresh mint, chopped
handful of pomegranate seeds, to serve (optional)

Steps:

Heat the oil in a large pan and fry the onions over a low heat for 10 mins until starting to brown. Add 3 tsp of the cumin, the ginger, garlic and curry powder. Stir for a minute to keep the spices from burning.
Tip in the chickpeas and the liquid from the can, along with the tomato purée, 20g of the coriander and some seasoning. Simmer over a low heat for about 10 mins. Add a splash of water if it looks too dry.
Meanwhile, rinse and drain the rice, add the remaining 1 tsp cumin seeds, 2 litres of boiling water and seasoning. Cook for about 10 mins, or until the rice is tender. Drain.
For the raita, grate the cucumber and stir it into the yogurt with the cumin, mint and the remaining coriander. Season, scatter over the pomegranate seeds, then serve alongside the chole and rice.

Nutrition Facts : Calories 561 calories, Fat 14 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 82 grams carbohydrates, Sugar 8 grams sugar, Fiber 11 grams fiber, Protein 21 grams protein, Sodium 0.2 milligram of sodium

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