Boondi raita (बूंदी का रायता) is a simple, flavourful, yogurt based Indian condiment that’s served as a side with flavoured rice like vegetable pulav, Biryani, jeera rice or any Indian breads. Raita is an integral part of North Indian cuisine and there are numerous raita variations. Few of the popular variants made on daily basis in most household across India are cucumber raita, boondi Raita and vegetable raita.
Boondi raita is one the easiest and quickest raita recipes one can ever whip up. Boondi is a light, crispy, chickpea flour based snack which can be made at home though it is easily available in most grocery stores in India as well as in Asian grocery stores outside India. The key to a perfect tasting raita depends on good quality of yogurt. Use thick, well set yogurt seasoned with a variety of spices and herbs like roasted cumin, pepper powder, black salt, red chilli powder, mint or coriander leaves.
Boondi Raita | YourFoodFantasy.com
Being bought up in northern part of India, yogurt or raita has been invariable element of meal. A meal is incomplete without raita. Its well known now that yogurt / curd is good for health as well, hence I do include yogurt or raita in my meals.
Let me detail out step by step recipe of Boondi Raita.
Boondi Raita Recipe, How to make Boondi Raita | Spiced Boond Raita
- 1/2 Cup Boondi
- 1.5 Cup Yogurt
- 1/4 Teaspoon Red Chilli Powder
- 1 Pinch Black pepper powder
- 1/4 Teaspoon Black Salt Optional, but good for digestion.
- Rock Salt As Per Taste
- 1/4 Teaspoon Chaat Masala
- 1/3 Teaspoon Dried Mint Leaves
- 1/4 Cup Water
- 1 Tablespoon Fresh Coriander Leaves For Garnishing
- In a bowl, take the yogurt and now add all the spices mentioned above.
- Mix the spices and water well.
- Now, in case you want a soft boondi raita then, add the boondi to the yogurt mixture now and keep it in the fridge. Take it out just at the time of serving and garnish with chopped Coriander leaves.
- In case, you want a crisp raita, keep the yogurt mixture in fridge and add the boondi to the yogurt mixture just before serving and mix well. Garnish with chopped coriander leaves.
- Serve chilled with paratha, pulao or biryani.
- You can keep the consistency of raita as per your liking. If you want thick raita then go with the above mentioned quantity of water, but if you want little thin raita then increase the quantity of water.
- In the warm places (or during summer), raita gets sour. You can avoid getting sour raita by adding salt just before serving only.
- Store bought boondi is salted sometimes, so be careful with the quantity of salt in the raita.