Recipe courtesy of Anjum Anand
Recipe courtesy of Anjum Anand
Watch how to make this recipe.
Peshwari Bread Raita
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- Level: Easy
- Total: 50 min
- Prep: 15 min
- Inactive: 30 min
- Cook: 5 min
- Yield: 3 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 160
- Total Fat
- 6 g
- Saturated Fat
- 3 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 1 g
- Sugar
- 9 g
- Protein
- 6 g
- Cholesterol
- 13 mg
- Sodium
- 305 mg
This raita is thickened with yogurt-soaked white bread and flavored with nuts and raisins.
- Level: Easy
- Total: 50 min
- Prep: 15 min
- Inactive: 30 min
- Cook: 5 min
- Yield: 3 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 160
- Total Fat
- 6 g
- Saturated Fat
- 3 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 1 g
- Sugar
- 9 g
- Protein
- 6 g
- Cholesterol
- 13 mg
- Sodium
- 305 mg
Ingredients
Directions
- In a bowl, mix together the coconut, pistachios and raisins until well combined.
- Using a small, sharp knife, slice a deep pocket horizontally in the bread disks. Stuff each bread pocket with the nut and raisin mixture.
- In a bowl, whisk together the yogurt, sugar, and pinch of salt until smooth and well combined, adding more sugar and salt to taste if necessary.
- Heat the oil in a small pan over a medium heat. Add the mustard seeds and cook for 20 to 30 seconds, or until they start to pop. Caution: Keep the pan well away from your eyes and face. Be careful of the popping mustard seeds and splattering oil.
- Add the dried chiles and curry leaves, and continue to cook for 20 to 30 seconds. Add the yogurt mixture, and stir well, until the mixture is well combined.
- Place the stuffed bread disks into a large mixing bowl and pour the yogurt mixture over them. Give the bowl a shake to ensure that the yogurt mixture coats the bread disks, including the underside. Set the bowl aside for 30 minutes to soak, and then serve.
Cook’s Note
*Can be found at specialty Asian markets.
