Ingredients:

1. Potatoes(boiled and peeled)- 2
2. Chestnuts(singhare)- 5-6
3. Chopped cucumber- 1
4. Fresh curd- 2 cups
5. Red chilli powder- ¼ tsp
6. Roasted black pepper- 4-5
7. Roasted cumin seeds- 1 tsp
8. Salt to taste

For Tempering:

1. Olive oil- 5-6 drops
2. Cumin seeds- 1 tsp

Method:

1. Boil the chestnuts until they become soft, peel and chopped the chestnuts.
2. Now beat the curd in a bowl, add chestnuts, cucumber and potatoes into curd.
3. Grind the roasted cumin seeds and black pepper together to make a fine powder.
4. You can grind this powder in higher quantity for long use.
5. Sprinkle chilli powder and cumin powder over the curd, mix well.
6. For tempering roast the cumin seeds in a large spoon till the seeds appear black.
7. Drop down the olive oil and heat for 2 seconds.
8. Add to raita and cover the lid immediately.
9. Place in a cool place, spread salt when serve it.