Peanut raita Cucumber boats
Cucumber and yogurt go so well together I decided to make these into a healthy recipe. I found tiny cucumbers in the market so I used them to make it so cute. The filling is ground-up roasted peanuts with spices and yogurt. These work great as a snack or as an appetizer. I used non-fat Greek yogurt for adding some protein to them. So easy to make these are so refreshing and are cold recipes making them perfect for the summers. It is also kid friendly!
Happy Cooking!
Servings: 4-8 servings
Prep Time: 15-20 mins
Cooking Time: 10 mins
Total Time: 30 mins
Ingredients:
1/3-1/2 cup raw peanuts
1/4 tsp cumin powder
1/8 tsp red chili powder
1/8 tsp salt
1/8 tsp sugar
1/2 tsp ginger powder
1-1 1/4th cup thick yogurt, I used non fat greek yogurt
12-15 tiny cucumbers or 4-5 mini cumbers or 1-2 regular-sized cucumbers
1/2-1 tsp red chili powder to sprinkle over
Directions:
Dry roast the peanuts on a pan on low-medium heat.
Once they start getting toasty, add spices- cumin, red chili, ginger powder, salt, and sugar and mix it well.
Roast the peanuts with the spices on low for 1-2 minutes and let it cool. Don’t overheat the spices.
Once cooled add them to a food processor and grind them into small pieces.
In a mixing bowl, add yogurt and ground-up peanuts. Mix it together. Keep aside.
Slice the cucumbers in half horizontally.
Depending on the size of the cucumber use the back of the spoon or the front to scoop out the inside of the cucumber to form a boat.
Fill it with the peanut raita. I like to use a piping bag to fill it in.
Sprinkle some red chili powder over the cucumbers.
Serve and enjoy them cold!
Notes/Tips:
If you have roasted peanuts you can skip the roasting step.
If you have regular-sized cucumbers and you want to serve this at a party, you can cut the boats into smaller pieces so it’s easy to pick up and eat.
I found these tiny cucumbers at Trader Joe’s.
I like using greek yogurt because it’s thicker.
You can also chop some coriander leaves and garnish them on top.
