Boondi raita recipe | How to make boondi ka raita

Boondi ka raita recipe with step by step photos and a video recipe. Boondi ka raita made with mixing seasoned curd/yogurt with boondi. Raita has a cooling effect on the body. It tastes best when served chilled.

Boondi ka raita is creamy in texture and tastes delicious. Serve raita as a side dish with pulao, Hyderabadi chicken biryani or any veg/nonveg curries.

What is raita?

Raita is made with curd/yogurt that is mixed with either vegetables/fruits/Boondi. The curd is seasoned with red chili powder, cumin powder, black salt, mint & coriander leaves.

Raita is a popular side dish in India. The preparation of raita differs from one state to another in India.

What is boondi?

Boondi is tiny fried balls of gram flour/besan/chickpea flour. They are easily available at grocery shops. You can make it easily at home too.

How to make boondi raita:

1. Soak the boondi in warm water for 5 minutes. Boondi is crispy in texture and soaking it in warm water makes it smooth. It gives a creamy texture to the dish.

   

2. Next, whisk the curd until smooth.
3. Add salt, cumin powder, red chili powder, black salt, sugar, coriander leaves, and mint leaves to the curd and mix it well.

   

4. Drain the boondi and squeeze out the excess water gently. Do not mash the boondi while doing this. After soaking the boondi in warm water they become soft and will get mashed easily. It also helps to remove excess oil from the boondi.
5. Now add boondi to the seasoned curd. Mix it well.

   

6. Garnish with some red chili powder, cumin powder, roughly crushed boondi (if you like to add some crunch in the raita) & mint leaves.

   

7. Serve chilled with pulao or biryani. 

   

Recipe Card

Boondi raita recipe | How to make boondi ka raita

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.

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Course: Side Dish

Cuisine: Indian

Prep Time: 5 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 10 minutes minutes

Servings: 4 people

Calories: 60kcal

Author: Preeti Nayak

Equipment

• ▢
  Bowl

Ingredients

• ▢ 1 cup curd/yogurt dahi
• ▢ ½ cup boondi
• ▢ salt to taste
• ▢ ½ teaspoon cumin powder jeera powder
• ▢ ½ teaspoon red chilli powder lal mirch powder
• ▢ ¼ teaspoon black salt kala namak
• ▢ ¼ teaspoon sugar
• ▢ 2 tablespoon coriander leaves finely chopped
• ▢ 1 teaspoon mint leaves finely 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

1. A few varieties of boondi have salt in it. Taste it before adding it to the raita.
2. Addition of fresh mint leaves is optional. You can add mint powder too.

Nutrition

Calories: 60kcal

Nutrition information is automatically calculated, so should only be used as an approximation.

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