Haryanvi Aloo Raita
In urban areas breakfast is a must and consists of bread ,saag ,milk lassi or buttermilk.
Fresh vegetables are taken daily. Pethe ki subji is made on special occasions. The most relished dishes are Raabri and Bajre ki khichri with lassi. Teet ka achar is a pickle made of Kair tree. Some of the popular Haryana cuisines are Singri ki sabzi, Kachri ki Sabzi, Methi Gajar, Mixed Dal, Hara Dhania Cholia, Kadhi Pakora, Tamatar Chutney, Aloo raita, Bathua Raita, Khichri, Mithe Chawal, Besan Masala Roti Makhan, Bhura Roti Ghee, Bajra Aloo Roti Makhan, Churma, Kheer and Malpuas.Read more here.
I wanted to make Bajra Khichdi with Aloo Raita but unfortunately couldn’t find Bajra so ended up with Aloo Raita only. It is very simple and effortless to prepare and can be enjoyed with lunch or dinner.I made ot for the first day of my Navratri Fast along with Vrat ki Swang Ki Khichdi and Arbi Sabzi.It was a wonderful combination. So let’s start the recipe .yum
2 Cup yoghurt/curd
1 Potato , boiled
1 teaspoon Cumin powder , roasted
1/2 teaspoon Red Chilli powder
1 teaspoon Black salt/rock salt
1 teaspoon Green Chilli , chopped
1 tablespoon coriander leaves, chopped
Peel the potatoes and cut the boiled potato into small cubes and keep aside.
Beat the yoghurt and add cubed potato, chopped green Chillies, cumin powder, red Chilli powder, black salt, and coriander leaves and refrigerate it.
Add salt just before serving.
Serve it cold with pulav , khichdi , Paratha or any side dish.
Serve-4. Preparation time -10 minutes