Peshawari bread raita

Posted on July 2, 2009. Filed under: Starter | Tags: , , |

This raita is thickened with yoghurt-soaked white bread and flavoured with nuts and raisins. Serves three to four.

Timings :

Preparation time: 30 mins to 1 hour

Cooking time: less than 10 mins

Ingredients :

  • 3 tsp desiccated coconut
  • 3 tsp chopped pistachios
  • 3 tsp finely chopped raisins
  • 3 extra thick slices white bread, cut into rounds with a biscuit cutter
  • 400ml/14fl oz plain yoghurt
  • 1½ tsp caster sugar
  • salt, to taste
  • 1 tsp vegetable oil
  • ½ tsp brown mustard seeds
  • 1-2 dried red chillies
  • 10 curry leaves

Method :

1. In a bowl, mix together the coconut, pistachio and raisins until well combined.

2. Using a small, sharp knife, slice a deep pocket horizontally in the bread discs. Stuff each bread pocket with the nut and raisin mixture.

3. In a bowl, whisk together the yoghurt, sugar and salt until smooth and well combined, adding more sugar and salt to taste if necessary.

4. Heat the oil in the smallest pan you have over a medium heat. Add the mustard seeds and cook for 20-30 seconds, or until they start to pop. (CAUTION: keep the pan well away from your eyes and face.)

5. Add the dried chillies and curry leaves and continue to cook for 20-30 seconds.

6. Add the yoghurt mixture and stir well until the mixture is well combined.

7. Place the stuffed bread discs into a large mixing bowl and pour the yoghurt mixture all over them. Give the bowl a shake to ensure that the yoghurt mixture covers all sides of the bread discs, including the underside. Set aside for 30 minutes to soak, then serve.


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