Boondi Raita Recipe

Boondi Raita Recipe: An Indian yogurt side dish called Boondi Raita is made with yogurt, spices, and boondi, which are small balls made from gram flour. For Indian meals, it goes great with them!

Boondi Raita Recipe

Use a bowl to put the boondi in. Now, cover the boondi with hot water. Time to wait 5 minutes. Do not do this step if you like boondi raita that is crunchy.

The boondi should be set aside after 5 minutes. Now, drain the water. If you want the boondi to keep their shape, don’t soak them for more than 4 to 5 minutes.

Put one cup of yogurt in a different bowl. I used plain yogurt made from whole milk. Use a wire whisk to mix it well.

If you need to, add water to thin out the yogurt. If you make your own yogurt, you might not need to do this, but store-bought yogurts are often thicker. Change how thick or thin the raita is as needed.

Also See: Tortilla de Patatas Recipe

Now, add the red chili powder, cumin powder, black pepper, and salt to taste. Mix the spices and salt into the yogurt with a wire whisk until everything is well mixed. At this point, you can also add some sugar if you want to.

Mix in 1 tablespoon of finely chopped mint and the boondi that has been soaked and drained. Mix everything together.

Before serving, you can add more chili powder and mint leaves as a garnish. You can also sprinkle some crunchy boondi on top for extra texture. You can serve it cold or room temperature.

Tips for Recipe

Consistency: I think that the uniformity of any raita, not just boondi raita, is just a matter of taste. Different people like their coffee thick or very watered down. So change the uniformity to your liking. If you make your own yogurt, you probably won’t need to add a lot of water.

Vegan version: boondi raita is easy to make vegan by using vegan yogurt. I think plain almond milk yogurt would work best because it doesn’t taste too strong and is easy to use.

Adjusting spices levels: If you want the raita to be hotter, you can add some chopped green chilies or make the recipe call for more red chili powder. For a little more sweetness, you can also add 1/2 teaspoon of sugar.

Helpful hints: I love having boondi raita as a side dish with my easy meal of roti, dal, and sabzi. It goes well with Aloo paratha, Gobi paratha, or Veg Biryani as well.

Storage

You can keep leftovers in the fridge for up to two days. But I have to say that the raita tastes best the day it’s made.

Nutrition

• Calories: ~150 kcal
• Carbohydrates: ~15g
• Protein: ~5g
• Fat: ~8g
• Fiber: ~1g