Cucumber Beetroot Dahi Bowl with Spiced Potatoes
Refreshing yogurt bowl with spiced potatoes
A cool, spiced yogurt bowl topped with crispy cumin potatoes, perfect for fasting days or light meals.
Equipment
Ingredients
Dahi Base
thick yogurt (dahi) (thick)
300 g
cucumber (grated)
100 g
beetroot (grated)
80 g
sendha namak (rock salt)
3 g
cumin powder
2 g
Spiced Potato Topping
potatoes (boiled, diced)
200 g
ghee
15 g
sendha namak (rock salt)
2 g
cumin powder
2 g
green chili (chopped)
1 piece
Garnish
peanuts (roasted)
20 g
pomegranate seeds
30 g
fresh coriander (chopped)
5 g
Instructions
Prepare the dahi base
Mix thick yogurt with grated cucumber and beetroot, then season with rock salt and cumin powder.
Sauté spiced potatoes
Heat ghee in a pan, add diced boiled potatoes and cook with rock salt, cumin powder and optional green chili.
Assemble the bowl
Spoon the warm spiced potatoes over the yogurt-cucumber-beetroot base.
Add garnish and serve
Top with roasted peanuts, pomegranate seeds and chopped coriander.
Original recipe
Storage
Best consumed fresh. Store base and potatoes separately to keep crispiness.
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