Boondi Raita is a popular Indian raita made by soaking fried gram flour beads in spiced curd.
It is one of the easiest to make raitas and is extremely popular as a quick accompaniment to the main meal course, to make it more soothing and refreshing.
Raita is a generalized term in Indian cuisine which covers side dishes made by blending blending yoghurt with various fresh vegetables, fruits and spices.
Boondi are tiny ball shaped snacks made from besan (gram flour). Salted Boondi is available off the shelf in market or can be made at home by pouring the besan through a ladle/sieve and deep-frying the resultant balls till they are crisp and then draining the oil by using an absorbent paper. You can store these after cooling for subsequent use.
Boondi Raita apart from being served on special occasions is also a side dish which can be quickly made when you are short of time to make your food more enjoyable.
To make Boondi Raita at home follow the detailed step by step recipe with photos posted below.
See more related recipes like:
- Mint Raita
- Lauki Raita
- Carrot Cucumber Raita
- Bathua/ Chenopodium Leaves Raita
- Onion Tomato Raita
- Fruit Raita
Nutrition (per serving)
Ingredients For Boondi Raita Recipe
- 2 Cup Plain Curd/ Yoghurt
- 3/4 Cup Plain Salted Boondi
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Red Chilli Powder
- 1/2 Teaspoon Chaat Masala
- 1/2 Teaspoon Roasted Cumin Powder (Bhuna Jeera)
- 1/2 Teaspoon Dry Mint Powder (Pudina Powder)
Step By Step Instructions With Photos for Boondi Raita Recipe
Take 2 cups of curd in a bowl and add around 1/2-1 cup of water in small increments.
Beat the curd and water into a smooth mixture to get the desired consistency.
Now add 1 teaspoon sugar, 1/2 teaspoon Salt, 1/2 teaspoon Red Chilli Powder, 1/2 teaspoon Chaat Masala and 1/2 teaspoon Bhuna Jeera/ Roasted Cumin Powder.
Mix all the spices well.
Add 3/4 cup plain salted boondi to the curd.
Let the boondi soak in the curd for 10 minutes till it becomes soft and spongy.
Boondi Raita is ready. Garnish with mint or coriander leaves and serve it chilled on the side of any Indian meal consisting of any roti-curry or dal-rice combination.
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