Boondi Raita

Boondi Raita

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

Yogurt 1 cup Yogurt , plain
boondi 1/2 cup Boondi
salt — Salt , to taste
Cumin 1/2 teaspoon Cumin , roasted, powder
red chili powder 1/4 teaspoon Red chili powder
Cilantro 1 tablespoon Cilantro , finely chopped
chaat masala 1/4 teaspoon Chaat masala
water 1/2 cup Water

Instructions

  1. 1 In a bowl, whisk the yogurt until smooth and creamy.
  2. 2 Add water to the yogurt and mix well to achieve a slightly thin consistency.
  3. 3 Add the boondi to the yogurt and mix gently.
  4. 4 Season with salt, roasted cumin powder, red chili powder, and chaat masala.
  5. 5 Mix everything well and let it rest for 5-10 minutes to allow the boondi to soften.
  6. 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.