Boondi Raita

Boondi Raita is a quick North Indian yogurt side dish made with soft boondi, roasted cumin and lightly seasoned yogurt. Serve it chilled with biryani, pulao, parathas or spicy Indian curries.

Course Side Dish

Cuisine Indian

Keyword Biryani Raita

Prep Time 5

Servings

Calories 78kcal

Author Chhavi

Equipment

Whisk

Ingredients

1.5 Cups Yogurt about 300 ml
½ Cup Boondi
1 teaspoon Cumin Roasted & Powdered or crushed
½ teaspoon Salt adjust as per taste

Optional Ingredients

2 Pinches Black Salt
½ teaspoon Chaat Masala
½ teaspoon Red Chili powder
1–2 tablespoons Cilantro Croainder , finely chopped

Instructions

Soak the Boondi in warm water for 20-25 seconds.
Whisk the yogurt till it's frothy, creamy, and uniform. Add about ¼ cup of water to it.
Add the salt- black and white and roasted cumin to the yogurt. Mix well. If using, add the cilantro, Chaat Masala and red chili powder too. Taste and adjust.
Drain the Boondi and squeeze the excess water out.
Add it to the yogurt. Mix it together gently.
Garnish with either- Crisp Boondi, Roasted Cumin, Chili powder or chaat masala.

Notes

Boondi: Use plain or salted savory boondi. For soft boondi, soak briefly in warm water, drain and gently squeeze. For crunchy boondi, skip soaking and add just before serving.

Yogurt: Use chilled plain yogurt. If using Greek yogurt, thin with a little cold water.

Consistency: Boondi absorbs yogurt and thickens the raita as it sits. Add a splash of water before serving if needed.

Salt: Chaat masala, black salt and salted boondi all contain salt, so taste before adding more.

Nutrition