Boondi raita recipe – spiced yogurt raita with boondi. Raita is a classic side dish from India and neighboring countries. Yogurt or Indian curd is the basic ingredient that gives the flavor, creamy texture and taste to the dish. There are so many varieties of raitas. Various ingredients like onions, tomatoes, cucumber, fruits and spice powders are added to it depending on the variety made.
Boondi are crisp fried tiny balls made using chickpea flour or besan. These can be made at home or use store bought.
This boondi raita is quick to make if you have some boondi, yogurt and other basic ingredients at home. Spice powders like roasted cumin powder, chilli powder, chaat masala and pepper powder are also used.
Roasted cumin powder adds flavour and is also cooling to the body. Other spice powders, like red chili powder, chaat masala & pepper powder are all added for giving mild heat to the boondi raita. However these can be skipped if you do not prefer.
There are 2 ways boondi raita is made. In the first method, boondi is soaked in water just for 1 min. Later it is slightly squeezed to remove the excess water. Then it is added to the whisked yogurt. This step removes the oil flavour from boondi and the raita smells fresh.
The other method is to straight away add the boondi to the spiced yogurt to keep them slightly crisp.
You can check this link for more Raita recipes
Boondi raita recipe
Ingredients (1 cup = 240ml )
- 1 cup yogurt (or curd) (chilled)
- ¼ tsp salt (or black salt, use as neeeded)
- ½ tsp cumin powder (or roasted jeera powder, use as needed)
- ¼ tsp red chilli powder (or green chilli chopped)
- 2 pinches pepper powder optional
- ¼ tsp chaat masala (optional) (do not use if curd is sour)
- 2 tbsps coriander leaves (finely chopped)
- ¼ cup boondi ( use up to 6 tbsps )
How to make the recipe
How to make boondi raita
- Add yogurt or chilled curd to a mixing bowl.
- Add salt, cumin powder, red chili powder, pepper, chaat masala and coriander leaves. You can also skip chaat masala and add few drops of lemon juice if the curd is not sour.
- whisk everything well until smooth.
- Add more salt and cumin powder if needed. If using store bought yogurt, you may need to add 2 to 3 tbsps water.
- Add boondi just before serving. Gently mix. You can also add boondi to a bowl of clean water. Remove it after a minute.
- Squeeze gently to drain excess water. Add to the bowl. This removes the flavor of oil.
- Garnish boondi raita with little spice powders, more boondi and coriander leaves.
- Serve with your meal or enjoy as a snack.
NUTRITION (estimation only)
If you are a beginner or new to Indian cooking, I highly suggest you to check the supporting step by step photos for best results. Step by step photos with description available below after the recipe card.
How to make Boondi raita
1. Chill the curd well. Add it to a bowl.
2. Add salt.
3. Add roasted cumin powder. To make this powder, you can roast cumin on a low flame till it turns crunchy. Cool and powder.
4. Add chilli powder. You can also use chopped green chilli if you don’t like the flavor of chilli powder.
5. Add pepper powder. You can skip this.
6. Next add in chaat masala. You can skip this and add few drops of lemon juice. But make sure your curd is not sour.
7. Chop coriander leaves finely and add it. You can also add mint leaves if you like.
8. Whisk everything well till smooth. If you are using store bought yogurt that’s too thick, then add few tbsps of water. Boondi will absorb some moisture and the raita turns thick.
9. Add boondi. I used ¼ cup. You can also add boondi to a bowl filled with water. Squeeze lightly and remove excess water. Add to the curd.
10. Gently mix.
Garnish boondi raita with more spice powders and boondi. Serve with your meal or as a snack.