Wild Garlic Leaves Raita (Yoghurt)
Jungli Lahsun Patte ka Raita

Mamta Gupta

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Note from Mamta: The idea for this dish came after I saw a chef on BBC's Saturday Kitchen talking about making garlic butter from ground wild garlic leaves. I have a lot of wild garlic growing in my garden so I thought why not a wild garlic leaves raita? It tastes quite refreshing. The recipe is based on my sister Abha's mint raita recipe. Serves 4-6

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500 ml./1.2 liter fresh, natural yoghurt or dahi
8-10 wild garlic leaves, washed and pureed in a blender
1/2 tbs. cumin seeds, dry roasted and coarsely ground
1/2 tsp. chilli powder/black pepper (optional)
Salt to taste


1.Beat yoghurt lightly.
2.Add all other ingredients and stir well.
3.Adjust seasoning to taste.
4.Serve chilled with an Indian meal.
5.You can add finely chopped red onions/cucumbers/green chillies.
6.Also see Raita Selection and Wild garlic and Potato Bhaji.

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