Boondi raita is a North Indian raita variety made with curd (yogurt) and melt-in-the-mouth boondi (fried gram flour balls) together with a few ground spices and herbs. Making this raita is a breeze. Serve boondi ka raita with your favorite Indian mains as a tangy and delicious side.\
It is a classic yogurt-based salad or dip recipe made with deep-fried boondi pearls. it is typically served as a cooling dip served with roti, chapati, or rice-based dishes like pulao or biryani. it is very simple and easy to make as it requires very basic ingredients available in every kitchen.
Cucumber raita, Onion raita, and spiced boondi raita are three of the most sought-after raitas in Indian cuisine. This raita comes together in under 5 minutes and pairs very well with Indian meals. Here is how to make it.
Ingredients for Boondi Raita
- 1 cup besan/gram flour
- ½ cup water
- ¼ teaspoon salt or to taste
- 1 tablespoon oil
- oil for frying
- ½ cup boondi (homemade / store-bought)
- 1 Cup Curd or greek yogurt
- ¼ teaspoon chaat masala
- ½ teaspoon roasted cumin powder
- ½ teaspoon salt (or to taste)
- ¼ teaspoon red chili powder
- ¼ teaspoon black pepper adjust to taste
- 2 Tablespoons Coriander Leaves finely chopped
- Extra Boondi for serving
Instructions for Boondi Raita
- firstly, in a large mixing bowl sieve 1 cup besan and ¼ tsp salt.
- add 1 cup water and mix very well.
- whisk and mix until it turns smooth batter.
- further, add oil and continue to mix for 2 to 3 minutes.
- prepare a smooth flowing consistency batter.
- Heat oil in a pan for deep frying.
- When oil becomes hot, hold a perforated spoon (a big round spoon with multiple small holes in it) a little above the pan and pour 2-3 tablespoons of batter on it.
- slowly tap with the help of a spoon, making sure the drops of besan fall into the oil. do not overcrowd the boondi in oil.
- Stir them using the spatula and fry over medium flame until they become crisp and attain bright yellow color.
- Take out them using another perforated spoon, drain excess oil and transfer to a plate.
boondi raita preparation:
First warm water in a pan on the stovetop or electric heater or in the microwave.
- Take the warm water in a bowl.
Soak boondi in slightly warm water (Not hot).
Let them get soaked for 9 to 12 minutes.
- Boondi is deep-fried and contains excess oil. Soaking them helps to get rid of that excess oil, making them non-oily.
- Drain all the water and lightly press the boondi in your palms, to squeeze the water from them. Don’t mash them up.
- Discard the water and set the boondi aside.
Whisk plain yogurt in a bowl until smooth and creamy.
Add the boondi and mix gently.
- Now, add the following: cumin powder, chaat masala, red chili powder, black pepper, and salt, to taste
Add in the coriander leaves and mix to combine.
Adjust the consistency of the raita while serving – if it’s too thick, add a little water and mix.
Sprinkle with remaining boondi and coriander leaves just before serving.
Serve it chilled or at room temperature along with your North Indian meals.
Boondi ka raita can be served with an everyday Indian meal of Dal, Rice, Sabji, and Roti.
You can also serve it with stuffed parathas like Aloo Paratha, Gobi Paratha Paneer Paratha, or Gujarati Thepla. It also tastes great with rice recipes like Veg Biryani, Chicken Biryani, and Matar Pulao.
Tips and Variations
- firstly, soaking boondi in warm water helps to reduce oil and also makes boondi soft.
- If the yogurt is thick, then whisk with some water to make a slightly thin consistency.
- for a spicier raita, feel free to add some chopped green chilies or increase the amount of red chili powder in the recipe. Also, you can add 1/2 teaspoon sugar for a little sweeter raita.
- Whisk the yogurt using a balloon wire whisk. It makes it smooth and creamy.
- also, if you are looking for crispy boondi raita then avoid soaking in water and add boondi just before serving.
- The recipe can be scaled easily to suit your requirements.
Also read: Fish fry recipe (step by step)
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