Cucumber Raita with Mint

Pasos

1. Carefully wash the cucumber without peeling it to preserve the color and texture, then grate it coarsely using a large-hole grater.
2. Squeeze the grated cucumber flesh between your hands over a sink or a bowl to extract the excess water, preventing the raita from becoming watery as it sits.
3. Wash the bunch of mint, carefully pick the leaves, and finely chop them to release their essential oils without browning them.
4. In a large serving bowl, whisk the yogurt until it becomes perfectly smooth, rich, and creamy.
5. Gently fold the squeezed cucumber flesh and chopped mint into the smooth yogurt using a wooden spoon.
6. Add the chaat masala and salt, then mix again to evenly distribute the spices throughout the mixture.
7. Dry toast the cumin seeds in a small skillet until they emit a toasted fragrance, crush them coarsely in a mortar, and sprinkle them over the surface of the raita.
8. Sprinkle with a touch of chili powder for color, cover with plastic wrap, and refrigerate until ready to serve so the flavors can meld.