Boondi Raita Boondi Ka Raita

Side dishes like chutney and raita may appear minor, yet they play an important part in enhancing any Indian dinner. Raita is a fantastic substitute since it gives the food more taste and freshness. I love making a variety of raitas at home, with some of my favorites being onion tomato raita, avocado raita, and cucumber raita. Today, I’m sharing another family favorite raita recipe: boondi raita. Boondi Raita is a quick and easy dish popular in North Indian cuisine. Made with minimal ingredients like yogurt, crispy boondi, and a few spices, it comes together in just 10 minutes. Here are more ways to incorporate boondi into your meals,

Boondi Bhel Corn Bhel Bisi Bele Bath

Ingredients

Yogurt (curd): Use fresh thick homemade yogurt. Boondi (chickpea flour pearls): I have used store-bought plain Haldirams Boondi. You can also use spiced boondi. Spices: I used roasted cumin (jeera) powder, red chili powder, black pepper, chaat masala (optional), and black salt (or salt). Sugar: Adding a little sugar complements the tanginess of the black salt. If you prefer your raita on the savory side, feel free to skip the sugar. Coriander leaves: for garnish.

How to Make Boondi Raita

Soak the boondi in hot water for 2-3 minutes. Then, gently squeeze the boondi between your palms to remove excess water and oil. This step helps to make the boondi less oily and more enjoyable. You can skip this step and add dry boondis directly to the yogurt. Whisk the yogurt (curd) in a large mixing bowl until smooth. If the yogurt is too thick, add ¼ cup of water and whisk again until you achieve the desired consistency. Add spices like roasted jeera powder, red chili powder, chaat masala powder, black pepper powder, sugar, black salt, and coriander leaves. Mix it very well. Next, add soaked boondi and mix well. Serve boondi ka raita chilled with vegetable biryani or pulao.

Storage Suggestions

Boondi Raita tastes best the day it is made. However, you can store any leftovers in the refrigerator for up to 2 days in an airtight container. I do not recommend freezing, as dairy products do not freeze well. Generally, the texture of yogurt changes upon thawing.