Boondi Raita is a quick, refreshing, creamy Indian yogurt side dish made with crispy boondi (fried gram flour balls), yogurt, herbs, and spices. It's the perfect cooling accompaniment to biryani, pulao, paratha, or spicy curries, and comes together in just 10 minutes!
I'm sharing a recipe for Instant Crispy Boondi Raita that requires no soaking, and it's ready in just 10 minutes!
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Whether you're new to Indian cooking or already a fan of raita varieties, this quick and easy Boondi Raita recipe is an absolute must-try! It's creamy, cooling, and full of flavor. This is my go-to raita for pairing with Veg pulao, biryani, and all kinds of rice dishes, as well as North Indian recipes.
What I love most about this recipe is its versatility and simplicity. Just mix store-bought boondi with yogurt and spices, and it's ready in under 10 minutes. No chopping, no cooking, and it works beautifully for everyday meals, weekend lunches, festive spreads, or even dinner parties. It's quick, delicious, and always a crowd-pleaser!
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What is Boondi Raita?
Boondi Raita is one of the most popular varieties of Indian raita, a yogurt-based side dish that's creamy, cooling, and incredibly easy to make. It's made by combining smooth, whisked yogurt (also known as curd or dahi) with spices and boondi.
Boondi are tiny, crispy, fried balls made from besan (gram flour or chickpea flour). They're commonly available at Indian grocery stores and can also be made at home. It's often enjoyed as a crunchy snack on its own, and it's also used in dishes like chaat, curries, and, of course, boondi raita. I even use it as a shortcut in my Kadhi Pakora recipe instead of frying pakoras, such a time-saver!
While there are many types of raita, like cucumber raita, onion raita, vegetable raita, or fruity ones like pomegranate or pineapple raita, Boondi Raita remains the most loved and commonly served version, both at home and in Indian restaurants. And for good reason!
This raita is light, refreshing, and packed with flavor. It pairs beautifully with rich or spicy dishes, such as biryani, pulao, parathas, and curries. It not only complements the flavors on your plate but also helps cool the palate and supports digestion, especially during hot summer days or when the main dish has a spicy kick.
You can make this raita as plain or as flavorful as you like by adjusting the spices, adding herbs like cilantro or mint, and even adding a slight sweetness as I have in this recipe.
Best of all, there's no chopping or prep work involved, making it one of the quickest and most convenient raita recipes to whip up in under 10 minutes!
Why You'll Love This Recipe
- Quick & Easy - No chopping or cooking needed! Just mix and serve. Ready in 10 minutes!
- Cooling & Refreshing - It is perfect for balancing out spicy meals or cooling down on a hot summer day.
- Pairs with Everything - Biryani, pulao, parathas, curries, and more!
- Customizable Flavors - Keep it plain or spice it up with roasted cumin, chili powder, chaat masala, mint, or even a hint of sweetness.
- Minimal Ingredients - Uses mainly pantry staples and store-bought boondi.
- Family Favorite - A tried-and-true classic that never fails to please.
Recipe Ingredients
Yogurt (Curd or Dahi): Use plain whole milk yogurt for the best creamy texture and taste. Both homemade and store-bought yogurt work well. Greek yogurt is a great option if you prefer a thicker, protein-rich base or opt for low-fat or vegan yogurt, based on your preference.
Boondi: This raita recipe works well with either plain boondi or masala boondi. I like using masala boondi for that extra burst of flavor. This savory snack is readily available at any Indian grocery store.
You can also use homemade boondi, but store-bought is super convenient, so I always keep a packet in my pantry for quick raitas and chaats.
Spices: To season the boondi raita, I use a blend of black salt, roasted cumin powder, Kashmiri red chili powder, chaat masala, salt, and black pepper. If you prefer it even spicier, add finely chopped green chilies.
Sugar: I like adding a touch of sugar to balance the salty and tangy flavors. You can skip it if you prefer your raita more savory, but I highly recommend adding it.
Herbs: I love using fresh cilantro (coriander leaves) for a herby freshness and dried mint, which gives the raita a cooling effect. You can also use fresh mint leaves.
Please refer to the recipe card for exact ingredient measurements.
Should You Soak Boondi Before Adding It to Raita?
It depends on your texture preference and whether you prefer a soft or crunchy boondi raita.
If you prefer your boondi raita soft and smooth, soak the boondi in warm water for a few minutes. This helps the boondi absorb moisture, soften, and soak up the yogurt and spices. It also removes excess oil, making the raita lighter and easier to digest
If you prefer a crunchy texture, skip the soaking and add the boondi just before serving for that crispy bite.
Can't decide between the two? Try a mix of both. Add the softened boondi into the raita and top it with a handful of crunchy boondi right before serving. It's the best of both worlds: creamy, flavorful, and with just the right amount of crunch.
How to make Boondi Raita (Stepwise Photos)
If you want softened boondi, add the boondi to a bowl of warm water and let it soak for 5 minutes. Once soft, drain the water using a colander and gently squeeze the soft boondi with your hands to remove excess water. Skip this step if you prefer crunchy boondi raita.
- In a mixing bowl, add yogurt and whisk until smooth and lump-free. If your yogurt is too thick, add water or milk and mix until it's creamy but pourable.
- To the whisked yogurt, add the spices: roasted cumin powder, black salt, red chili powder, black pepper powder, chaat masala, salt, and crushed dried mint. Whisk again until well combined.
- Add the soaked (or dry) boondi, along with the cilantro, to the seasoned yogurt and mix gently to combine.
- Taste test and adjust the salt and spices if needed. Refrigerate the raita for 15-30 minutes if you'd like to serve it cold. This also helps the flavors meld together.
Transfer to a serving bowl and garnish with a sprinkle of red chilli powder, chaat masala, and roasted cumin powder for a burst of color, as well as crunchy boondi for added texture. Boondi raita is ready to serve!
Serving Suggestions
Serve boondi raita chilled or at room temperature with biryani, pulao, parathas, Indian curries, or any Indian meal. It also makes an excellent dip for snacks like pakoras and a refreshing side dish with grilled vegetables or kebabs.
If you are planning an Indian dinner party or a festive meal, I highly recommend making a big batch of Boondi raita and serving it chilled! It's always a crowd favorite!
Storage
Boondi Raita is best enjoyed fresh, when the yogurt is chilled and the boondi has just the right texture. But if you have leftover raita, you can store it in an airtight container in the refrigerator for up to 2 days. Remember, the boondi will continue to soften over time and may become soggy; therefore, consume it as soon as possible.
To make it ahead: store the seasoned yogurt separately and add soaked or crispy boondi just before serving to maintain the desired texture. This is especially helpful when prepping for parties or large gatherings
For parties, add ice cubes to the boondi raita to keep it chilled.
Recipe Tips
Yogurt: Use fresh, thick, whole milk yogurt (homemade or store-bought) for a smooth and creamy raita texture. Greek yogurt can also be used, but it may have a slightly tart flavor.
Adjust consistency: If the raita feels too thick after adding boondi, thin it out with a splash of chilled water or milk. Add more liquid if you prefer a runnier raita and less if you prefer a thicker one. The amount of liquid may vary depending on whether you use homemade yogurt or store-bought.
Best boondi for raita: Use masala boondi for a spicier, more flavorful twist. Plain boondi can also be used. Taste the boondi before adding it to ensure it's fresh and hasn't gone rancid.
Soak the boondi (or don't): For a softer, melt-in-the-mouth raita, soak the boondi in warm water for 5 minutes. Then, squeeze out the excess liquid and add it to the spiced yogurt. If you prefer a crunchy texture, add the boondi directly before serving.
Adjust the spice levels to your preference: Go easy on the salt since Boondi also contains salt. For a spicier raita, add more chili powder or finely chopped green chillies. For a sweeter raita, add a touch of sugar to help bring out all the flavors of the boondi raita.
Vegan Boondi Raita: To make a vegan boondi raita, substitute regular yogurt with a plant-based alternative, such as coconut, almond, or cashew yogurt.
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Recipe Card
Boondi Raita
Equipment
Ingredients
- 1.5 cups yogurt I used plain whole milk yogurt
- ½ cup boondi plain or masala, plus more for garnishing
- ½ cup water or milk or as required
- ½ teaspoon black salt or regular salt
- ¼ teaspoon salt adjust to taste
- 1 teaspoon roasted cumin powder
- ¼ teaspoon red chilli powder adjust to taste
- ½ teaspoon chaat masala
- ⅛ teaspoon ground black pepper
- 1 - 2 tablespoons sugar adjust to taste
- 3-4 dried mint leaves crushed
- 1-2 tablespoons cilantro finely chopped
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Instructions
- In a mixing bowl, whisk yogurt until smooth and lump-free. If your yogurt is too thick, add water (or milk) and mix until it's creamy and pourable.
- Add the spices - roasted cumin powder, black salt, red chili powder, black pepper powder, chaat masala, salt, crushed dried mint, and cilantro. Whisk again until well combined.
- Option 1: If you prefer soft boondi raita, add the boondi to a bowl of warm water and let it soak for 5 minutes. Once soft, drain the water and gently squeeze the boondi with your hands to remove excess water. Add to spiced yogurt.Option 2: For crunchy boondi raita, add boondi directly to the yogurt mixture.
- Mix well and taste test. Adjust the salt and spices if needed. Adjust the consistency of raita if required (add more yogurt or liquid).
- Transfer boondi raita to a serving bowl and garnish with red chili powder, chaat masala, cumin powder, additional boondi, and cilantro.
- Serve cold or at room temperature with biryani, pulao, paratha, or Indian meal.
Video
Notes
Nutrition
Update Notes: This post was originally published on July 15, 2017, but it was republished in July 2025 with step-by-step instructions, new photos, tips, and a video
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