5 from 20 votes
Boondi Raita Recipe (Classic)
Boondi Raita is a traditional Indian yogurt side dish combining small fried gram flour droplets called boondi soaked until soft, then mixed with spiced yogurt. It is flavored with chaat masala, cumin, fennel powder, and chili, garnished with fresh coriander or mint, producing a cooling accompaniment with balanced spice and a creamy texture. This raita pairs well with flavorful rice dishes and stuffed parathas.
Prep Time
20 mins
Total Time
20 mins
Servings:
2
Calories:
139 kcal
Course:
Side Dish
Cuisine:
Indian
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.
Cup of Yum
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
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
Nutrition Facts
Serving: 2 Serving
Amount Per Serving
Calories 139
% 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.