Boondi Raita
Veg
Tiny fried gram flour pearls soaked soft in whisked curd, seasoned with roasted cumin, black salt, and red chilli — a cooling side served alongside kachori, baati, and rice meals.
Cuisines
Rajasthani
Awadhi
Banarasi
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 5 min
Total: 20 min
2-3 servings
Ingredients
| 1 cup | plain yogurt |
| 1/2 cup | boondi |
| 1/2 teaspoon | cumin seeds |
| 1/4 teaspoon | red chili powder |
| 1/4 teaspoon | black salt |
| — | salt to taste |
| 2 tablespoons | chopped fresh coriander leaves |
| 1 teaspoon | oil |
| 1 cup | water |
Instructions
- 1 Soak the boondi in 1 cup of water for about 10 minutes to soften.
- 2 In a mixing bowl, whisk the yogurt until smooth.
- 3 Add soaked boondi to the yogurt, discarding the excess water.
- 4 Heat oil in a small pan and add cumin seeds. Let them splutter.
- 5 Add the cumin seeds to the yogurt and boondi mixture.
- 6 Season with red chili powder, black salt, and regular salt.
- 7 Mix well and garnish with chopped coriander leaves.
- 8 Chill the raita in the refrigerator for at least 10 minutes before serving.
Tips
For a richer flavor, you can add a pinch of chaat masala or roasted cumin powder.