Boondi Raita

• •2 cup Plain full-fat yogurt (or Greek yogurt thinned with a little water)
• •1 cup Boondi (ready-to-use fried chickpea flour pearls)
• •1 tsp Cumin powder (roasted and ground)
• •1 tsp Red chili powder (or to taste)
• •1 tsp Black salt (Kala Namak) (or regular salt to taste)
• • Fresh coriander leaves, chopped (finely chopped, for garnish)
• •1 Cup Water (optional, for thinning yogurt)
• • Fresh mint leaves, chopped
• •1 tbsp teaspoons oil
• •1 tbsp teaspoon roasted cumin powder

Instructions

1. 1

   Take the curd in a bowl and whisk it well using a spoon or whisk until smooth.

2. 2

   Add salt, black salt, roasted cumin powder, and red chili powder according to taste. Mix well.

3. 3

   Soak the boondi in water for a short time, then squeeze out the extra water gently.

4. 4

   Add the soaked boondi to the curd and mix everything well.

5. 5

   Heat oil in a small pan. Add cumin seeds and dried red chilies. Let them cook for a few seconds.

6. 6

   Pour the tempering over the raita and immediately cover it for a minute so the flavor settles in well.

7. 7

   Garnish with fresh coriander and mint leaves. Serve chilled or fresh.

8. 8

   Boondi Raita tastes best with: Paratha Roti Veg Pulao Khichdi Dal Rice

Chef's Tips

• 💡Soaking the boondi before adding it makes the raita softer and better in texture.
• 💡If you like thick raita, use less water and thicker curd.
• 💡Tempering gives a more flavorful and homemade taste.
• 💡Boondi Raita tastes best when served slightly chilled.