Boondi Raita
Veg
Thick, chilled yoghurt studded with soaked fried chickpea flour droplets (boondi), seasoned with roasted cumin, chaat masala, and black salt — an essential Dham component in Himachal and a ubiquitous North Indian table condiment. The contrast between creamy curd and crunchy boondi defines the dish.
Cuisines
Rajasthani
Haryanvi
Awadhi
Himachali
Banarasi
Kumaoni
Kashmiri
Dogri
Mughlai
Punjabi
Delhi
Marwari
Brij
Garhwali
Best for
Lunch
Dinner
Recipe
Prep: 10 min
2-3 servings
Ingredients
| 1 cup | plain yogurt |
| 1/2 cup | boondi |
| — | salt to taste |
| 1/2 teaspoon | roasted cumin powder |
| 1/4 teaspoon | red chili powder |
| 1 tablespoon | finely chopped coriander leaves |
| 1/4 teaspoon | chaat masala |
| 1/2 cup | water |
Instructions
- 1 In a bowl, whisk the yogurt until smooth and creamy.
- 2 Add water to the yogurt and mix well to achieve a slightly thin consistency.
- 3 Add the boondi to the yogurt and mix gently.
- 4 Season with salt, roasted cumin powder, red chili powder, and chaat masala.
- 5 Mix everything well and let it rest for 5-10 minutes to allow the boondi to soften.
- 6 Garnish with finely chopped coriander leaves before serving.
Tips
For a richer flavor, you can add a pinch of black salt along with regular salt.