Whisk the Plain Full-Fat Yogurt in a bowl until smooth and slightly aerated.
Grate or finely dice the Cucumber, then gently squeeze out excess water with a clean cloth or your hands; leave a little moisture if you prefer a looser raita.
Finely chop the Coriander and finely slice or mince the Green Chili, removing seeds if you want milder heat.
Fold the prepared cucumber, coriander and green chili into the whisked yogurt until evenly distributed.
Season with Roasted Cumin Powder, Fine Salt and a pinch of Black Salt; taste and adjust the amounts to your preference.
Add a light sprinkle or a small pinch of Red Chili Powder on top or stir it in for color and a gentle warmth.
Cover and chill the raita for 15–30 minutes to let the flavors meld, then give it a final stir and garnish with an extra pinch of roasted cumin and a few coriander leaves before serving.
