boondi raita, cucumber raita and onion-tomato raita are three of the most sought after raitas in indian cuisine. its strange but true, that i don’t have much raita recipes on the blog.
i make raitas almost everyday in summers and somehow i am not able to take pics and update on the blog.
boondi are tiny fried gram flour balls. they are very easy to make at home or otherwise they are available in most grocery or sweets shops. they are salted and crisp.
these crisp tiny balls are first soaked in warm water. as a result, they swell a little in size and become so soft. their enire crispiness is lost. they are squeezed of the excess water and then added to the spiced yogurt. so you have a spiced yogurt with the soft boondi melting in your mouth.
when hard pressed for time, you can just have the boondi raita with some steamed basmati rice along with a side veg salad.
boondi raita recipe details below:
- ½ cup boondi
- 1 cup curd – vegan or dairy
- 1 tsp chaat masala
- ½ tsp saunf powder/fennel powder
- ½ tsp bhuna jeera powder/roasted cumin powder
- ¼ tsp red chili powder
- ¼ tsp black pepper powder
- 1 tsp chopped mint leaves
- a few mint leaves for garnish
- black salt or rock salt as required
- first warm water in a pan on stove top or in the microwave.
- add the boondi in the warm water and let them get soaked for 15-20 minutes.
- drain this water and lightly press the boondi in your palms, to squeeze the water from them.
- don’t mash them up.
- whisk the yogurt in a bowl.
- add all the dry spice powders, chopped mint leaves, including salt.
- stir well.
- add the boondi and mix.
- garnish boondi raita with mint leaves.
- the boondi raita can be served cold or at room temperature. they go well with biryani or pulao or any rich based dishes like jeera rice.
the spice powders can be adjusted as per your taste.