1 cupcucumberpeeled and finely chopped 1.5 cupyogurt 0.25 tspsalt 0.5 tsproasted ground cumin 0.25 tspground black pepper 2 tbspcilantrofinely chopped, optional 0.5 tspchaat masala

1. Rinse cucumber and peel it. Chop to tiny bite size pieces (about ¼ to ½ inch). If you prefer you may even grate it. Grated cucumbers let out moisture so make sure you use only greek yogurt if you want to grate them. Otherwise cucumber raita becomes runny.
2. Whisk chilled yogurt in a large mixing bowl.
3. Add chopped cucumber, cilantro, and salt. Mix all of them. Taste test and add more salt if needed.
4. Mix in cumin powder, ground black pepper & chaat masala. Optionally save a little for sprinkling on top.

Notes:
• To make roasted ground cumin: roast cumin seeds on low heat in a pan for 3-5 minutes (until aromatic, brown in colour), take them off and let cool, then grind up with mortar and pestle, if you have too much then put the rest in an airtight container and store in fridge for later use
• Chaat masala is an Indian spice powder made with black pepper, dried ginger, black salt, dried mango powder and asafetida. It is easily available in Indian stores.
• Didn't have cilantro the first time I made it and it still tasted pretty good, may be better with cilantro? Original recipe also said you could optionally add in 4-5 mint leaves finely chopped (at same step as adding in cilantro)
• Cucumber raita is best served fresh but can be chilled for a few hours. Finish it before 24 hours as the flavor of cucumber in the raita begins to change.