Loki ka Raita with MonSalwa Aalo Paratha
Summer afternoons in Pakistan are tough – they call for a minimum time spent in the kitchen and a refreshing meal with ice-cold water. This Loki ka Raita is just the thing – it’s easy to make, refreshing and the tempering in the end give it a beautiful smoky flavor. Just the thing to have with MonSalwa Aalo Paratha and some Mango Lassi.
- ½ kg Loki/Bottle Gourd, peeled and cut in thin slices or grated
- ½ kg Yoghurt
- 1 teaspoon salt–
- 1/2 to 1 teaspoon Red Chilli Powder
- 2 to 3 cloves garlic, minced
- ½ teaspoon white zeera/cumin, roasted
- 1 tablespoon oil
- ½ teaspoon white zeera/cumin
- 3 Sabit Laal Mirch/Whole Red Chilis
- 3 to 4 Curry Leaves/Kari Patta
- MonSalwa Aalo Paratha
- Boil the squash/loki in about 3/4 cup of water for about 10-12 minutes till cooked and soft and mash if necessary (if the squash/loki has been grated, then mashing should not be necessary). Drain the water well.
- Whisk yoghurt. Add bottle gourd/loki, salt, red chilli pepper, minced garlic & white zeera. Mix well.
- Heat oil in a small saucepan or tempering/baghar pan. Once oil is hot, add white cumin seeds, whole red chilli peppers and curry leaves and fry for a minute or two till toasted.
- Add the tempering ingredients including oil to the yoghurt mixture. Serve cold.
- Remove a packet of Monsalwa Aalo Parathas from the freezer, no need to defrost the Paratha as this may make the dough sticky.
- Peel the plastic layer from the Monsalwa Aalo Paratha and place on a pre-heated pan. Pan-fry 1 to 1 1/2 minutes. Press the Paratha gently and turn it over. Pan fry for 1 to 1 1/2 minutes again, until both sides are golden brown.
- The delicious Monsalwa Aalo Paratha is ready to be served with Loki ka Raita.