Boondi Raita

Often known as the King of Raitas, one of the oldest and evergreen, where one cannot stopping licking fingers and asking for more.

Boondi Raita is a popular cuisine of North India in states like Uttar Pradesh, Madhya Pradesh, Delhi, Punjab, Gujarat and Rajasthan. There may be slight variation in procedure but this delicious raita is prepared in no time with crispy gram flour balls which we call as boondi in mildly spiced yoghurt.

Boondi Raita

Pooja

Often known as the King of Raitas, one of the oldest and evergreen, where one cannot stopping licking fingers and asking for more.

Boondi Raita is a popular cuisine of North India in states like Uttar Pradesh, Madhya Pradesh, Delhi, Punjab, Gujarat and Rajasthan. There may be slight variation in procedure but this delicious raita is prepared in no time with crispy gram flour balls which we call as boondi in mildly spiced yoghurt.

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Prep Time 7 mins

Cook Time 5 mins

Total Time 12 mins

Course Side Dish

Cuisine Indian

Servings 4

Ingredients

  

• 1 cup raita boondi
• 500 gm fresh whisked yoghurt
• 1/2 tsp toasted fresh cumin powder
• 1/2 tsp fennel powder
• 1/2 tsp dried crushed mint
• 1/8 tsp chaat masala
• 1/8 tsp red chilli powder
• 1 chopped de-seeded green chillies (optional)
• fresh coriander leaves handful finely chopped
• pinch of sugar
• salt to taste

Instructions

 

• Soak 1/4 cup raita boondi in warm to hot water for 3-4 minutes, later drain and keep aside.
• Whisk the yogurt till smooth.
• Adjust consistency as per your preference and taste.
• Add the soaked and dry boondi with other ingredients.
• Gently mix the contents and transfer it to serving bowl
• Garnish with coriander and raita boondi, perfect for lunch or dinner.

Notes

I have used both soaked and dry raita boondi to add texture to raita.

You can either add only soaked which is soft, mushy and melts in mouth. Alternatively dry boondi can be added directly to whisked and spiced yoghurt.

1 cup measures 250ml