Boondi Raita is a simple Indian Yogurt based side dish with Salted boondi (salty fried gram flour balls). Cooling, lightly spiced and refreshing side dish that goes well with puri, paratha etc. Very easy to prepare in a jiffy even for beginners.
When you want something simple, quick and easy for paratha or puri, this is best choice.
Check out my Palak puri recipe and Mooli paratha recipe which pair beautifully with boondi raita.
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Boondi raita Ingredients
Here are the simple ingredients needed to make boondi raita.
- Salted boondi - Salted or spiced boondi, both works. I prefer plain salted ones
- Curd - Plain yogurt - Base for the raita, use thick, not too sour, fresh batch
- Roasted cumin seeds powder - Bhuna jeera powder - For flavour, digestion
- Red chilli powder - For spice
- Asafoetida -adds flavour
- Salt as needed
See my recipe card below for quantities.
Step by step pictures
Let's see how to make boondi raita
- In a bowl, take boondi firstly.
- Then add lukewarm water to it, just to immerse the boondi.
- Soak for 15 minutes.
- After that, it becomes soft, blown up beautifully, absorbing all the water.
- In another bowl, take curd and milk.
- Beat smoothly.
- Add to the soaked boondi.
- Mix gently.
- Add little salt as needed.
- Then add roasted cumin seeds powder, red chilli powder and asafoetida.
11. Garnish with coriander leaves. You can refrigerate and serve chilled too.
Boondi raita goes well with roti, thepla, paratha, puri etc.
Substitutions & Variations
- I used milk to adjust the consistency. You can use water too.
- Use grated cucumber along.
- Adding pomegranate works well with boondi.
- You can top with crispy boondi for a nice texture variation.
- Add a pinch of chat masala for a twist.
- Give a mustard tadka for a beautiful looking raita.
- I use mostly coriander, but you can use mint too. The flavour will be really good.
- Adding a pinch of sugar balances the raita taste.
Storage & Serving suggestion
Keeps good for couple of days in the fridge. I love to have it chilled too, as such.
Top Tip
Use lukewarm water, not hot water. You can also use room temperature water, but soaking time takes longer.
I like my raita to be white, so prefer to sprinkle spice powders on top than mixing in.
Even using just plain salted boondi helps with white looking raita.
FAQ
Use lukewarm water for soaking, not hot water. Be gentle while stirring and keep it minimum after adding all things that needs to be mixed.
Recipe card
Boondi Raita Recipe
Ingredients
- 1 cup Kara boondhi
- ½ cup Curd Plain yogurt
- ¼ cup Milk
- ⅛ teaspoon Asafoetida
- ¼ teaspoon Red chilli powder
- 1 tablespoon Coriander leaves
- Salt
Instructions
- In a bowl, take boondi firstly. Then add lukewarm water to it, just to immerse the boondi.
- Soak for 15 minutes. After that, it becomes soft, blown up beautifully, absorbing all the water.
- In another bowl, take curd and milk. Beat smoothly.
- Add to the soaked boondi. Mix gently.
- Add little salt as needed. Then add roasted cumin seeds powder, red chilli powder and asafoetida.
- Garnish with coriander leaves. You can refrigerate and serve chilled too.
Video
Notes
- Use lukewarm water, not hot water. You can also use room temperature water, but soaking time takes longer.
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