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How To make Kheere Ka Raita? | Instant Kheere Ka Raita Recipe

Kheere ka raita, also known as cucumber raita, is a popular Indian side dish made with fresh cucumbers and yogurt. This creamy and refreshing dip is a perfect accompaniment to spicy dishes, as it cools the palate and adds a burst of flavors. Let’s learn how to make this delicious raita at home.

To make kheere ka raita, you will need the following ingredients:


  • 2 medium-sized cucumbers
  • 2 cups plain yogurt
  • 1/2 teaspoon roasted cumin powder
  • 1/2 teaspoon chaat masala
  • 1/4 teaspoon black salt
  • 1/4 teaspoon salt (adjust to taste)
  • 1 tablespoon finely chopped fresh coriander leaves
  • 1/2 teaspoon grated ginger (optional)
  • Fresh mint leaves for garnish (optional)


Prepare the Cucumbers:

  • Wash the cucumbers thoroughly and peel off the skin if desired. You can keep the skin on for added texture and nutrition.
  • Cut the cucumbers lengthwise and scoop out the seeds using a spoon. This step helps prevent the raita from becoming watery.
  • Grate the cucumbers using a grater or finely chop them into small pieces. Set aside.

Prepare the Yogurt Base:

  • Take a bowl and add the plain yogurt to it. Whisk the yogurt until it becomes smooth and creamy.
  • If the yogurt is too thick, you can add a little water to achieve the desired consistency. Remember that the cucumbers will release moisture, so the raita shouldn’t be too thick.

Combine the Ingredients:

  • Add the grated or chopped cucumbers to the yogurt bowl.
  • Sprinkle the roasted cumin powder, chaat masala, black salt, and regular salt over the cucumbers and yogurt.
  • If using grated ginger, add it at this stage. Ginger adds a subtle warmth and flavor to the raita.
  • Mix all the ingredients thoroughly to ensure they are well combined. You can use a spoon or gently whisk the mixture.

Adjust the Seasonings:

  • Taste the raita and adjust the seasonings according to your preference. Add more salt, cumin powder, or chaat masala if desired.
  • Remember that the flavors will meld together over time, so it’s better to start with a slightly milder taste and let it develop.

Chill and Serve:

  • Transfer the raita to a serving bowl and cover it. Place it in the refrigerator for at least 30 minutes to allow the flavors to meld and the raita to chill.
  • Before serving, give the raita a quick stir. If it has become too thick, you can add a little milk or water to thin it out.
  • Garnish the raita with finely chopped fresh coriander leaves and mint leaves for a pop of color and freshness.
  • Kheere ka raita is now ready to be served as a side dish or accompaniment to your favorite Indian dishes.


  • For a creamier texture, you can strain the yogurt using a muslin cloth or a fine sieve before making the raita.
  • If you prefer a tangier taste, you can add a squeeze of lemon juice to the raita.
  • To make it more indulgent, you can add a tablespoon of roasted and crushed peanuts or some finely grated coconut to the raita.
  • Feel free to customize the spices according to your preference. You can add a pinch of red chili powder or garam masala for an extra kick.
  • If you like a hint of sweetness, you can add a teaspoon of honey or a pinch of sugar to balance the flavors.


Kheere ka raita is a delightful and cooling yogurt cucumber dip that adds a refreshing touch to any meal. With simple ingredients and easy steps, you can whip up this flavorful raita in no time. Enjoy it alongside your favorite Indian dishes or as a standalone snack.

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