Total Calories: 60
1. Prepare the cumin and the chaat masala. Then, place the yogurt in a colander or a fine-mesh strainer lined with muslin or 4 layers of cheesecloth set over a bowl. Allow to drain about 2 hours in the refrigerator. Transfer to a serving bowl, then whisk with a fork until smooth.
2. Add the scallion, cilantro, mint, ginger, green chili pepper, lemon juice, chaat masala, sugar, and half the cumin, and mix well. Adjust the seasonings. Garnish with the remaining cumin seeds and the paprika, and serve immediately or refrigerate about 1 week. Do not freeze.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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