Boondi Raita Recipe (Classic)
User Reviews
5
Boondi Raita Recipe (Classic)
Description
This classic Boondi Raita recipe involves soaking the crunchy boondi in warm water to soften them without mashing, then draining and gently mixing them into whisked yogurt. The preparation includes chaat masala, roasted cumin powder, fennel (optional), red chili powder or cayenne for heat, black pepper, and fresh herbs like coriander or mint for brightness. The combination creates a fresh, tangy, moderately spiced condiment.
The raita’s texture is creamy due to the yogurt while the softened boondi adds a slight bite. The spices add complexity without overpowering, making it a refreshing foil to rich or spicy Indian dishes. The raita can be served cold or at room temperature and is traditionally paired with biryani, pulao, or stuffed parathas like gobi, aloo, or paneer variants.
To enhance flavor, tempering cumin seeds with green chilies and asafoetida is optional, and spiciness can be adjusted to taste. Using fresh homemade or good-quality yogurt and ensuring boondi are not too salty or overly crunchy help maintain the raita’s balance. It can be stored refrigerated but is best consumed fresh.
If yogurt is thick, whisk with water to reach a slightly thin consistency for mixing.Adjust spice powders according to personal taste preferences.Optionally add finely chopped green chilies or ginger to increase spiciness and pungency.Use fresh, non-sour yogurt preferably homemade for best flavor.You can temper the raita by frying cumin seeds, chilies, and a pinch of asafoetida in oil for added aroma.Boondi can be salted or plain; source them from Indian grocery stores or online if unavailable locally.
Ingredients
- ½ cup boondi - plain or salted
- 1 cup curd (yogurt) - dairy or plant based
- ¼ to ½ teaspoon chaat masala
- ½ teaspoon fennel seeds fennel powder) - optional, powder
- ½ teaspoon cumin powder roasted
- ¼ teaspoon red chili powder or cayenne pepper
- ¼ teaspoon black pepper optional, powder
- 1 to 2 tablespoon Coriander leaves cilantro) or 1 tablespoon chopped mint leaves, chopped
- Coriander leaves or mint leaves for garnish, a few
- black salt or edible rock salt or regular salt as required
Instructions
Preparation
- First warm water in a pan on stovetop or electric heater or in the microwave.
- Take the warm water in a bowl. Add the boondi in the warm water. Cover the bowl with a lid. Let them get soaked for 9 to 12 minutes.
- Drain all the water and lightly press the boondi in your palms, to squeeze the water from them. Don't mash them up.
Making boondi raita
- Whisk the curd in a bowl.
- Add the boondi and mix gently.
- Add all the dry spice powders, chopped mint leaves or coriander leaves, including salt as required. Mix and stir the raita well.
- Check the taste and add more salt or ground spice powders if needed.
- Garnish the raita with mint leaves or coriander leaves.
- The boondi raita can be served cold or at room temperature. They go well with biryani or pulao or any rice based dishes like cumin rice.
- You can also serve boondi raita with stuffed paratha variants like gobi paratha, aloo paratha, paneer paratha or mooli paratha.
- Refrigerate the raita if not serving immediatedly. I would recommend to eat the raita in the same day or at the most you can store for 1 day in the fridge.
- If in case after refrigeration the raita has become thick then add a few teaspoons of water to thin the consistency slightly.
Notes
- If yogurt is thick, whisk with water to reach a slightly thin consistency for mixing.
- Adjust spice powders according to personal taste preferences.
- Optionally add finely chopped green chilies or ginger to increase spiciness and pungency.
- Use fresh, non-sour yogurt preferably homemade for best flavor.
- You can temper the raita by frying cumin seeds, chilies, and a pinch of asafoetida in oil for added aroma.
- Boondi can be salted or plain; source them from Indian grocery stores or online if unavailable locally.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 139 kcal
% Daily Value*
| Calories | 139kcal | 7% |
| Carbohydrates | 15g | 5% |
| Protein | 8g | 16% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 16mg | 5% |
| Sodium | 653mg | 27% |
| Potassium | 345mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 237IU | 5% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 1mg | |
| Vitamin B12 | 1µg | 42% |
| Vitamin C | 1mg | 1% |
| Vitamin D | 1µg | 5% |
| Vitamin E | 1mg | |
| Vitamin K | 4µg | |
| Calcium | 168mg | 17% |
| Vitamin B9 (Folate) | 75µg | |
| Iron | 1mg | 6% |
| Magnesium | 44mg | 11% |
| Phosphorus | 170mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
