Boondi Raita (Dahi boondi)

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

boondi:

• 1 cup besan/gram flour
• ½ cup water
• ¼ teaspoon salt or to taste
• 1 tablespoon oil
• oil for frying
   

raita:

• 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

boondi preparation:

1. firstly, in a large mixing bowl sieve 1 cup besan and ¼ tsp salt.
2. add 1 cup water and mix very well.
3. whisk and mix until it turns smooth batter.
4. further, add oil and continue to mix for 2 to 3 minutes.
5. prepare a smooth-flowing consistency batter.
6. Heat oil in a pan for deep frying.
7. 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.
8. 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.
9. Stir them using the spatula and fry over medium flame until they become crisp and attain bright yellow color.
10. Take out them using another perforated spoon, drain excess oil and transfer to a plate.

boondi raita preparation:

1. First warm water in a pan on the stovetop or electric heater or in the microwave.
2. Take the warm water in a bowl.
3. Soak boondi in slightly warm water (Not hot).
4. Let them get soaked for 9 to 12 minutes.
5. Boondi is deep-fried and contains excess oil. Soaking them helps to get rid of that excess oil, making them non-oily.
6. Drain all the water and lightly press the boondi in your palms, to squeeze the water from them. Don’t mash them up.
7. Discard the water and set the boondi aside.
8. Whisk plain yogurt in a bowl until smooth and creamy.
9. Add the boondi and mix gently.
10. Now, add the following: cumin powder, chaat masala, red chili powder, black pepper, and salt, to taste
11. Add in the coriander leaves and mix to combine.
12. Adjust the consistency of the raita while serving – if it’s too thick, add a little water and mix.
13. Sprinkle with remaining boondi and coriander leaves just before serving.
14. Serve it chilled or at room temperature along with your North Indian meals.

Serving suggestion

1. You can also serve boondi raita with stuffed paratha variants like gobi paratha, aloo paratha, paneer paratha or mooli paratha.
2. 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.

   Storage Suggestions

   Refrigerate the raita if not serving immediately. I would recommend eating the raita on the same day or at the most you can store it for 1 day in the fridge.

    

   If in case after refrigeration the raita has become thick then add a few teaspoons of water to thin the consistency slightly.

   Tips and Variations

   • Firstly, soaking boondi in warm water helps to reduce oil and also makes the 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.

   FAQs

   Q: What is the purpose of Boondi Raita?

   A: Boondi Raita is commonly served as a side dish or accompaniment to various Indian dishes. It acts as a cooling and refreshing element to balance the flavors of spicy or rich dishes. The combination of crispy boondi and creamy yogurt, along with the blend of spices, adds texture and enhances the overall dining experience.

   Q: Can I customize the flavors of Boondi Raita?

   A: Yes, you can customize the flavors of Boondi Raita according to your taste preferences. You can adjust the number of spices such as cumin powder, red chili powder, and chaat masala to make it milder or spicier. Additionally, you can add ingredients like grated cucumber, grated carrots, finely chopped onions, or grated radish to add more texture and flavor.

   Q: Can Boondi Raita be made ahead of time?

   A: Yes, Boondi Raita can be prepared ahead of time and stored in the refrigerator. However, it is best to add the boondi to the raita just before serving to maintain its crispy texture. If the boondi sits in the yogurt for too long, it may become soggy.

   Q: Can I use store-bought boondi for making Boondi Raita?

   A: Yes, you can use store-bought boondi for making Boondi Raita. It is readily available in Indian grocery stores and online. Just make sure to follow the instructions on the packaging for soaking or rehydrating the boondi before adding it to the yogurt.

   Yield: 5

   Boondi Raita (Dahi boondi)

   Print

   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.

   Prep Time 10 minutes

   Cook Time 10 minutes

   Total Time 20 minutes

   Ingredients

   • 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

   1. firstly, in a large mixing bowl sieve 1 cup besan and ¼ tsp salt.
   2. add 1 cup water and mix very well.
   3. whisk and mix until it turns smooth batter.
   4. further, add oil and continue to mix for 2 to 3 minutes.
   5. prepare a smooth flowing consistency batter.
   6. Heat oil in a pan for deep frying.
   7. 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.
   8. 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.
   9. Stir them using the spatula and fry over medium flame until they become crisp and attain bright yellow color.
   10. Take out them using another perforated spoon, drain excess oil and transfer to a plate.
   11. First warm water in a pan on the stovetop or electric heater or in the microwave.
   12. Take the warm water in a bowl.
   13. Soak boondi in slightly warm water (Not hot).
   14. Let them get soaked for 9 to 12 minutes.
   15. Boondi is deep-fried and contains excess oil. Soaking them helps to get rid of that excess oil, making them non-oily.
   16. Drain all the water and lightly press the boondi in your palms, to squeeze the water from them. Don't mash them up.
   17. Discard the water and set the boondi aside.
   18. Whisk plain yogurt in a bowl until smooth and creamy.
   19. Add the boondi and mix gently.
   20. Now, add the following: cumin powder, chaat masala, red chili powder, black pepper, and salt, to taste
   21. Add in the coriander leaves and mix to combine.
   22. Adjust the consistency of the raita while serving - if it's too thick, add a little water and mix.
   23. Sprinkle with remaining boondi and coriander leaves just before serving.
   24. Serve it chilled or at room temperature along with your North Indian meals

    

   Nutrition

   Calories	242kcal
   Fat	10g
   Sodium	332mg
   Potassium	525mg
   Carbohydrates	32g
   Protein	8g
   Vitamin A	690IU
   Vitamin C	10mg
   Calcium	111mg

   

    

    

   Also, read:

   • Methi Matar Malai recipe
   • How to make chenna
   • Handi Paneer Recipe
   • ‘Black Lentils Recipe
   • Til laddu recipe (til ke laddu)

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