To make Falahari Aloo Raita, start by whisking 500 g of curd until smooth. Next, boil 2 potatoes until tender, then cut them into small pieces. Add the boiled potato pieces to the whisked curd. Season the mixture with salt to taste, 0.5 tsp of red chilli powder, 1 tsp of black pepper powder, and 1 tsp of roasted cumin seeds powder. Finally, mix everything well to combine the flavors.

Yes, Falahari Aloo Raita is gluten-free as it primarily consists of curd and potatoes, both of which do not contain gluten. This makes it a great option for those following a gluten-free diet or looking for a refreshing side dish to complement their meals.

If you need a substitute for curd in Falahari Aloo Raita, you can use plain yogurt or a dairy-free alternative like coconut yogurt or almond yogurt. These options will provide a similar creamy texture and tangy flavor to the raita.

To store leftover Falahari Aloo Raita, place it in an airtight container and refrigerate. It can be kept for up to 2-3 days. Before serving, give it a good stir, as the ingredients may separate over time.

Falahari Aloo Raita pairs wonderfully with various Indian dishes, especially spicy curries, biryanis, and parathas. It acts as a cooling side dish that balances the heat of spicy foods, making it a perfect accompaniment for your Indian meals.