Beetroot and Roasted Pista Raita



¾ cup American Pistachios

1½ cups yogurt  

¼ cup blanched beetroot puree

½ tsp red chilli powder

Salt to taste

¼ tsp roasted cumin powder

12-15 fresh mint leaves, roughly chopped

Fresh mint sprigs and leaves for garnish


Preparation time: 15-20 minutes

Cooking time: 0-5 minutes 

  1. Dry roast the American Pistachios for 3-4 minutes on medium heat. Transfer on a plate and allow to cool slightly.
  2. Transfer the roasted into a food processor jar and process to a coarse powder.
  3. Whisk the yogurt till smooth and lump free. Add beetroot puree and whisk till well combined. 
  4. Add red chilli powder, salt, and roasted cumin powder and mix well. 
  5. Reserve some of the powdered American Pistachios for garnish and add the rest into the yogurt mixture. Add mint leaves and lightly mix. Transfer into a serving bowl. 
  6. Garnish with reserved powdered American Pistachios, mint sprig and mint leaves. 

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