Boondi ka raita is made with mixing seasoned curd/yogurt with boondi (tiny deep fried balls made with besan/chickpea flour/gram flour). Served as a side dish with pulao or biryani.
Prep Time5 minutesmins
Cook Time5 minutesmins
Total Time10 minutesmins
Course: Side Dish
Cuisine: Indian
Servings: 4people
Calories: 60kcal
Author: Preeti
Equipment
Bowl
Ingredients
1cupcurd/yogurtdahi
½cupboondi
salt to taste
½teaspooncumin powderjeera powder
½teaspoonred chilli powderlal mirch powder
¼teaspoonblack saltkala namak
¼teaspoonsugar
2tablespooncoriander leavesfinely chopped
1teaspoonmint leavesfinely chopped
Instructions
Soak the boondi in warm water for 5 minutes.
Whisk the curd until smooth.
Add salt, cumin powder, red chili powder, black salt, sugar, coriander leaves and mint leaves to the curd and mix it well.
Drain the boondi and squeeze out the excess water gently. Do not mash the boondi while doing this.
Now add boondi to the seasoned curd. Mix it well.
Garnish with some red chili powder, cumin powder, roughly crushed boondi & mint leaves.
Serve chilled with pulao or biryani.
Video
Notes
A few varieties of boondi have salt in it. Taste it before adding it to the raita.
Addition of fresh mint leaves is optional. You can add mint powder too.