- Peel the cucumber and cut lengthwise into
two halves. Slice each half finely.
Heat a small pan
over low heat and dry roast the cumin seeds until they turn a shade darker.
Allow the seeds
to cool, then crush them with a rolling pin or pestle and mortar.
Beat the yogurt
until smooth. Stir in the cumin along with the salt.
Reserve a few
slices of cucumber for garnish and add the rest to the yogurt mix thoroughly.
Put the raita
into a serving dish and arrange the reserved cucumber on top.
paprika evenly on the sliced cucumber.