Boondi Raita
Boondi Raita is one of those easy dishes I like to make when I feel tired and do not want to prepare a full vegetable dish. It is quick, cooling, and very satisfying. In my home, it is liked a lot and is often enjoyed as a simple side that still feels complete. Thick, chilled boondi raita tastes especially good with paratha or roti and makes the meal feel fresh and comforting.
Ingredients
- •2 cup Plain full-fat yogurt (or Greek yogurt thinned with a little water)
- •1/2 cup Boondi (ready-to-use fried chickpea flour pearls)
- •1/2 tsp Cumin powder (roasted and ground)
- •1/4 tsp Red chili powder (or to taste)
- •1/4 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 to 2 tbsp teaspoons oil
- •1/4 tbsp teaspoon roasted cumin powder
Instructions
- 1.
Take the curd in a bowl and whisk it well using a spoon or whisk until smooth.
Time: 3 min - 2.
Add salt, black salt, roasted cumin powder, and red chili powder according to taste. Mix well.
- 3.
Soak the boondi in water for a short time, then squeeze out the extra water gently.
- 4.
Add the soaked boondi to the curd and mix everything well.
- 5.
Heat oil in a small pan. Add cumin seeds and dried red chilies. Let them cook for a few seconds.
- 6.
Pour the tempering over the raita and immediately cover it for a minute so the flavor settles in well.
- 7.
Garnish with fresh coriander and mint leaves. Serve chilled or fresh.
- 8.
Boondi Raita tastes best with: Paratha Roti Veg Pulao Khichdi Dal Rice
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.
Recipe from TheCookbook.ai
Created by Anu