Recipe adapted by Lucy Jessop for Tiffin Walli

Serves 4

200g natural yogurt

1/2 tsp cumin seeds, lightly toasted or cumin powder

1⁄4 tsp chaat masala (optional)

A pinch of chilli powder (optional)

A pinch of salt

1⁄2 cucumber, coarsely grated (drained of excess water)

Fresh Coriander or mint leaves, chopped

1. Mix the yogurt with the spices, salt and green chilli. Stir in the grated

cucumber, then finely add the chopped herbs.

2. Taste to check the seasoning.