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Boondi Raita
Creamy, refreshing Boondi Raita made with yogurt, spices, and crunchy boondi. This quick Indian side dish comes together in under 10 minutes and pairs perfectly with biryani, pulao, parathas, or spicy curries. A must-have raita recipe for any Indian meal!
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
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.
Nutrition
Calories: 128kcal | Carbohydrates: 8g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 12mg | Sodium: 485mg | Potassium: 170mg | Fiber: 0.4g | Sugar: 7g | Vitamin A: 221IU | Vitamin C: 1mg | Calcium: 129mg | Iron: 1mg
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