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Cucumber Dip With Pita Bread

Served chilled with toasted pita fingers, it offers a crisp-meets-creamy contrast that's perfect for summer snacking or party platters. This is a Sanjeev Kapoor exclusive recipe.

New Update
Main IngredientsPita bread, Yogurt
CuisineGoan
CourseSnacks and Starters
Prep Time1.30-2 hours
Cook time0-5 minutes
Serve4
TasteSpicy
Level of CookingEasy
OthersVeg

Ingredients 

  • 2 pita bread
  • 400 grams yogurt
  • 2 medium cucumbers, peeled and grated
  • 2 teaspoons mayonnaise
  • Salt to taste
  • 1 teaspoon sugar
  • 1 teaspoon mustard powder
  • 1 teaspoon green chilli minced

Method

  1. Tie up yogurt in a muslin cloth for an hour, preferably in the refrigerator.
  2. Gently squeeze the grated cucumber to extract some juice. Whisk hung yogurt to remove lumps.
  3. Add mayonnaise, salt, sugar, mustard powder and minced green chilli. Mix in the grated cucumbers.
  4. Place in the refrigerator to chill well. Cut pita breads lengthwise into finger sized pieces at least one inch wide. Serve with chilled cucumber dip.

Nutrition Info

Calories948
Carbohydrates138.4
Protein31.6
Fat29.8
Other FiberNiacin- 2.6mg
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