Kela ka Raita, Minty Banana Raita

Ingredients

• 480 ml (2 cups)yoghurt (dahi)
• 2ripe bananas
• ½ tspgrated ginger
• 10 leavesfresh mint, chopped
• ½ tspblack salt
• to tastesalt
• 1½ tspsugar
• ½ tspred chilli powder
• ⅓ tspmustard seeds, ground

Instructions

1. 1

   Whisk the yoghurt

   Put the yoghurt in a bowl and whisk until smooth. If it is too thick, add a little water.

2. 2

   Season the yoghurt

   Stir the grated ginger, chopped mint, spices and sugar into the yoghurt.

3. 3

   Slice the bananas

   Peel the bananas, cut them into thin rounds and add them to the yoghurt.

4. 4

   Mix and chill

   Fold everything together gently and serve chilled.

5. 5

   Serve as desired

   Serve the raita as a side dish or as a dip.

What is kela ka raita?

Kela ka raita is a yoghurt-based side dish featuring banana, mint and gentle seasoning. Raita is a familiar part of Indian meals, and this version is associated with Uttar Pradesh cuisine.

Ripe banana brings sweetness and a soft texture, while mint, ginger and spices give the creamy yoghurt a fresh, savoury edge.

Nutrition and macros by portion

The nutrition label shows one serving as written: 137 calories, 5g protein, 21g carbs, 4g fat.

The banana and sugar provide most of the carbohydrates, while yoghurt contributes protein and some fat. Pair a serving with a savoury main and vegetables for a more balanced plate.

Choosing the ingredients

Yoghurt: Plain dahi gives the raita its creamy base. Choose a consistency you enjoy, since a little water can loosen it if needed.

Bananas: Use ripe fruit for sweetness and easy slicing, but choose bananas that still hold their shape when mixed.

Seasoning: Black salt, red chilli, ground mustard and ginger add savoury warmth; sugar rounds out the flavours.

Get the texture right

Smooth yoghurt: Whisk it before adding the other ingredients so the seasoning is evenly distributed. Add water sparingly if it feels too thick.

Gentle mixing: Fold in the banana rounds rather than stirring vigorously, which helps them stay intact.

Balance the flavours

Mint and ginger provide freshness and a little bite, while the ripe banana and sugar soften the spices. Taste the seasoned yoghurt before adding the banana, then adjust the salt to suit your preference.

Chill before serving

The method calls for serving the raita chilled, so allow time for it to cool if the ingredients are not already cold. Add the banana shortly before serving if you want the slices to look freshly cut.

How to serve it

Serve it alongside a meal as a cooling contrast to more strongly seasoned dishes, or offer it as a dip. Keep the banana rounds intact when spooning it into a serving bowl.

Recipe notes & tips

• Whisk the yoghurt until smooth before mixing in the seasonings.
• Add water a little at a time so the yoghurt does not become too thin.
• Chop the mint finely for an even distribution through the raita.
• Slice the bananas into thin, even rounds so they are easy to scoop.
• Fold gently to keep the banana slices from breaking up.
• Serve chilled for the intended cool, creamy texture.

Variations

• Milder spice: Reduce the red chilli powder for a gentler flavour.
• More mint: Add extra chopped mint for a fresher, herb-forward raita.
• Less sweet: Reduce or omit the sugar if the bananas are very ripe.
• Thicker dip: Leave out the water and use thick yoghurt.
• Smoother texture: Mash some of the banana into the yoghurt before folding in the remaining slices.

Common mistakes to avoid

• Adding too much water: The raita can turn runny; loosen the yoghurt a little at a time.
• Using underripe bananas: They can taste starchy; choose ripe bananas instead.
• Overmixing: The banana rounds can break down; fold them through gently.
• Over-seasoning early: Strong flavours can dominate; mix in the seasonings and taste before serving.
• Serving it warm: The texture is less refreshing; chill the raita before serving.

How to store

Refrigerate leftovers in a covered container and use within a day for the best texture. The banana may soften and darken over time; stir gently before serving, and serve cold rather than reheating.

Frequently asked questions