Avocado Raita

Ingredients

• 1 mediumripe avocado (about 120 ml pulp; ½ cup)
• 240 ml (1 cup)yoghurt (or Greek yoghurt), whisked until smooth
• 30 ml (2 tablespoons)diced onion
• 30 ml (2 tablespoons)diced tomato
• 30 ml (2 tablespoons)diced cucumber
• 1green chilli, finely chopped
• 30 ml (2 tablespoons)coriander leaves
• 2.5 ml (½ teaspoon)roasted cumin powder
• 2.5 ml (½ teaspoon)chaat masala
• 5 ml (1 teaspoon)lime juice
• To tastesalt

Instructions

1. 1

   Prepare the avocado

   Cut around the avocado stone and twist the halves apart. Scoop out the flesh with a spoon.

2. 2

   Mash and combine

   Mash the avocado in a mixing bowl with a fork or potato masher until nearly smooth. Stir in the whisked yoghurt.

3. 3

   Season and serve

   Add the onion, tomato, cucumber, green chilli, lime juice, coriander, roasted cumin powder, chaat masala and salt. Mix thoroughly, then serve straight away or chilled.

What is avocado raita?

Raita is an Indian yoghurt-based accompaniment, commonly served alongside spiced dishes to bring a cool, tangy contrast. This version combines the familiar yoghurt base with creamy avocado and chopped vegetables.

Avocado gives the mixture body, while cumin and chaat masala provide savoury, tangy seasoning. The fresh vegetables keep each spoonful crisp.

Nutrition and macros by portion

The nutrition label shows one serving as written: 170 calories, 5g protein, 12g carbs, 13g fat.

The avocado supplies most of the fat, while the yoghurt contributes protein and some fat; the vegetables and yoghurt provide most of the carbohydrates. Serve a portion alongside a protein-rich main and extra vegetables for a more balanced plate.

Choose the right avocado

Ripeness: Use an avocado that yields gently when pressed. It will mash easily and blend smoothly into the yoghurt.

Texture: Mash it nearly smooth as directed, rather than aiming for a completely uniform purée. A little texture makes the raita feel more substantial.

Keep the vegetables crisp

Small dice: Cut the onion, tomato and cucumber into pieces small enough to distribute through the creamy base. Even pieces make the raita easier to scoop and serve.

Fresh additions: Stir the vegetables in after combining the avocado and yoghurt. This keeps their texture distinct from the smooth base.

Balance the seasoning

Spices: Roasted cumin lends a warm, toasted note, while chaat masala brings a tangy, savoury edge. Mix them in well so neither seasoning sits in concentrated patches.

Chilli and lime: The chilli adds heat and the lime brightens the yoghurt and avocado. Add the salt to taste, keeping in mind that chaat masala is also seasoned.

Serve it fresh or chilled

Freshly mixed: Serve it immediately for the most vivid colour and crispest vegetables. The recipe takes about 10 minutes from start to finish.

Chilled: A short rest in the fridge makes it cool and refreshing. Cover it while chilling, and stir gently before serving.

What to serve with it

With a meal: Spoon the raita alongside curry, rice or flatbreads to add a cooling, creamy element. It also works as a dip for crisp vegetables or savoury snacks.

For a balanced plate: Pair it with a protein-rich main and a portion of vegetables or salad. The yoghurt and avocado make the raita satisfying, but it is best treated as an accompaniment.

Recipe notes & tips

• Use a ripe avocado so it mashes easily without leaving firm lumps.
• Whisk the yoghurt smooth before adding it to the avocado.
• Dice the vegetables finely for an even distribution in each serving.
• Taste before adding all the salt, as chaat masala is already seasoned.
• Serve soon after mixing for the freshest colour and crunch.

Variations

• More heat: Add extra finely chopped green chilli to taste.
• Herby finish: Add a little more coriander for a fresher flavour.
• Tangier raita: Add a small extra squeeze of lime and taste again.
• Chunkier texture: Mash the avocado less and fold it through the yoghurt.
• Milder seasoning: Reduce the green chilli and keep the cumin and chaat masala as listed.

Common mistakes to avoid

• Underripe avocado: It stays firm and lumpy; choose one that yields gently when pressed.
• Over-mashing: A completely puréed base can lose texture; stop when the avocado is nearly smooth.
• Large vegetable pieces: They can overwhelm each spoonful; dice the onion, tomato and cucumber finely.
• Over-salting: Chaat masala adds seasoning too; taste the mixture before adding more salt.
• Leaving it uncovered: The avocado can discolour; cover the raita if chilling it.

How to store

Cover and refrigerate leftovers, then use within 1 day for the best colour and texture. Stir gently before serving; this yoghurt-based raita is served cold and is not suited to reheating.

Frequently asked questions