Boondi Raita Recipe

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.

Prep Time 5

Total Time 5

Servings

Calories 253kcal

Author Anushree Shetty

Ingredients

2 cups whole milk yogurt
¼ cup whole milk
½ teaspoon chili powder
½ teaspoon salt
2 teaspoons dried mint leaves
1 teaspoon sugar
1 teaspoon chaat masala
1 cup boondi plain or spicy [see note 2]
¼ cup finely chopped cilantro

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Instructions

Add yogurt to a medium-sized bowl followed by milk, salt, chaat masala, chili powder, sugar, and dried mint leaves. Note: For a smooth texture, crush the dried mint leaves between your fingers before adding to the yogurt.
Whisk until the yogurt-milk mixture is smooth, creamy, and has a flowing consistency.
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

Using milk: Adding milk to this raita serves a dual purpose: it cuts through the yogurt's sourness and helps achieve a smooth, flowy consistency. If you prefer Greek yogurt instead of regular, increase the amount of milk or water to reach the desired texture.
Soaking boondi: Soaking boondi in warm water helps remove excess oil and softens them. Prefer a crunchier bite in your raita? Go ahead and add the boondis directly to the yogurt without soaking. This step is usually done only for plain boondis, not masala ones.

Variations

- Masala or khara boondi: You can use masala or khara (spicy) boondi instead of plain boondi. Masala boondi is already spicy, so reduce the amount of chili powder accordingly.

- Black salt (kala namak): Replace chaat masala with black salt. Don’t use both – it’s an overkill.

- Roasted cumin powder: If you have roasted cumin powder handy, add ½ a teaspoon to amplify the flavor.

- Fresh mint leaves: Use fresh mint leaves instead of dried ones for a more vibrant taste.

Nutrition