Directions:
- Cook potatoes in large pot of boiling salted water until just tender, about 8 minutes. Drain potatoes well. Transfer potatoes to large bowl and cool.
- Heat vegetable oil in heavy medium skillet over high heat. Add chopped onion and stir until beginning to brown, about 4 minutes. Add chopped jalapeño chilies and stir until beginning to soften, about 1 minute. Add mustard seeds and cumin seeds and stir until aromatic, about 30 seconds. Immediately pour onion mixture over potatoes and stir to coat. Mix in low-fat yogurt, cucumber and tomatoes. Season raita to taste with salt and pepper. Cover tightly and refrigerate until well chilled, at least 2 hours. (Raita can be prepared up to 6 hours ahead. Keep refrigerate.) Garnish raita with fresh cilantro leaves and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 250.35 Kcal (1048 kJ) | ||
| Calories from fat | 90.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.01g | 15% | |
|---|---|---|---|
| Cholesterol | 0.75mg | 0% | |
| Sodium | 61.55mg | 3% | |
| Potassium | 547.21mg | 12% | |
| Total Carbs | 36.8g | 12% | |
| Sugars | 20.39g | 82% | |
| Dietary Fiber | 6.2g | 25% | |
| Protein | 5.28g | 11% | |
| Vitamin C | 40mg | 67% | |
| Vitamin A | 1mg | 34% | |
| Iron | 1.8mg | 10% | |
| Calcium | 111.4mg | 11% | |
| Amount Per 100 g | |||
| Calories | 60.73 Kcal (254 kJ) | ||
| Calories from fat | 21.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.43g | 15% | |
|---|---|---|---|
| Cholesterol | 0.18mg | 0% | |
| Sodium | 14.93mg | 3% | |
| Potassium | 132.73mg | 12% | |
| Total Carbs | 8.93g | 12% | |
| Sugars | 4.95g | 82% | |
| Dietary Fiber | 1.5g | 25% | |
| Protein | 1.28g | 11% | |
| Vitamin C | 9.7mg | 67% | |
| Vitamin A | 0.2mg | 34% | |
| Iron | 0.4mg | 10% | |
| Calcium | 27mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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