Boondi raita is made by soaking crispy chickpea flour balls in spice-infused creamy yogurt. Serve it with biryanis or with rotis and a side dish - it is the perfect way to wrap up your meal.
Add milk, salt, chaat masala, chili powder, sugar and dried mint leaves to yogurt and whisk the yogurt till it smooth and creamy.
Follow this step for plain boondi only - Soak the boondi in warm water for about 5 minutes and then squeeze them gently to remove the water.
Add boondi along with finely chopped cilantro to the yogurt mixture. Mix well.
Refrigerate for an hour. Serve chilled.
Notes
Testers notes
Milk is added to reduce the sourness of the yogurt and also to dilute it.
Soaking the boondi in warm water does two things - removes oil from the boondi and also, softens it. If you like boondi raita with a bit of crunch, do not soak the boondis in water. Just add them directly to the yogurt and mix well. This step is usually done only for plain boondis and not for masala ones.
Variations
You can use masala or khara (spicy) boondi instead of plain boondi. If using Masala/spicy boondi make sure to reduce the amount of chili powder accordingly.
Replace chaat masala with black salt. Don't use both - it is an overkill.