Boondi Raita Recipe | Learn how to make Boondi ka Raita and Homemade Boondi
Boondi Ka Raita, cool creamy, side dish with sweet yogurt and crunchy Boondi (deep fried Chickpea Balls).
Learn how to make Boondi Raita at home. Also, easy step-wise method to make homemade boondi at home.
A delicious gluten-free raita recipe that can be prepared in jiffy. Mostly prepared during special occasions or when guests arrive, as it is a loved by all the age groups. Served especially with rice preparations like Biryani and Pulao.
Cool Indian Raitas
Raita is one of the main accompaniment with Indian meals especially during hot Indian summers. It is made with fresh yogurt/curd with different combinations of salad veggies and fruits like cucumber, tomatoes, onions, pomegranate pearls, apples, pineapple and spinach. Herbs like fresh coriander/cilantro leaves, mint leaves and ginger with green chilies(optional).
Indian meals are incomplete without a yogurt preparation like raita or buttermilk. These give cooling effect to body and also aid in digestion of food and hence good for stomach.
I prepare raita or buttermilk everyday with lunch. But what and irony, I don’t have much Raita recipes on the blog. Sometimes, I don’t get enough time to click the pics.
But today when I prepared Boondi raita for lunch, timely took pictures and then immediately after lunch sat down to write the post.
Boondi Raita is my kid’s favourite. My little one loves to have it just like that even without meals!! So here I am with easy peasy recipe for Boondi Raita!!
We like to have raita especially with one pot rice preparations like Biryani, Pulao or Khichdi. Checkout this A-Z collection of Biryani/Pulao from the blog.
What is Boondi
Boondi are crispy fried chickpea balls (salted and unsalted). Salted boondi is used in making chaats(papdi chaat) , paani-poori. It is a also added to Jal Jeera, a refreshing Indian cold drink made with spices and herbs. Unsalted boondi is used in making Boondi Laddu(an Indian dessert made especially during festivals).
Boondi is available at all Indian grocery store. But if it is not available or you like to make your own boondi at home then it is a very easy and simple process.
How to make Boondi at home
To make Boondi a special perforated laddle known as Jhara is used. To make Boondi, batter made with chickpea and cornflour/cornstarch is prepared and then poured on perforated spoon, fried till golden brown in color. I do not have the traditional Jhara for making boondi, so I use my perforated laddle to make Boondi, since I do not need to make it in large quantities. Making Boondi at home is very easy and it is better than store bought one as the oil that we use in it is fresh and not used again again to make boondi as done in commercial plants.
I have shown a quick method to make Boondi at home in the video. You can always use store bought Boondi. The brands I prefer are Haldiram and Deep which are easily available at Indian grocery stores outside India. In India there are a lot of local brands available that you can buy and use.
Checkout the recipe card to ingredients and how to make Boondi .
Ingredients for Boondi Raita
Fresh Curd/Yogurt.. In India, curd is set almost daily in all the households. Every night we boil milk, use the previous day’s starter, keep it overnight and morning, chill yogurt and make buttermilk, raita, lassi or eat it just like that with meals. Do not sour yogurt for Raita, it spoils the taste.If yogurt is a bit sour you can add sugar/jaggery to it. Always use fresh sweet yogurt to make raita.
Boondi— Homemade or store-bought
Herbs–Fresh Cilantro and Mint Leaves. These not only add a refreshing taste but also add on to the digestive properties.
Spices— Chaat Masala , Cumin Powder, Red Chilli Powder and Black Salt/Kala Namak.
How to prepare Boondi Raita
Consistency of Raita should not be very thin. It is should be thick like dip/sauce.We add water to adjust the consistency.
To prepare raita, take curd in a bowl, add all the spices, black salt, finely chopped mint and coriander leaves. Whisk well . Add about 1/4 Cup water if required.
Add boondi and mix well.
Usually people soak boondi in lukewarm water for about 5 mins, drain boondi and squeeze out water to get rid of excess oil, before adding to curd.
You can soak if you want. I like to add it directly to curd as anyhow it absorbs the moisture from curd and softens. Also, we like the little crunch, that we get by adding boondi directly.
Chill before serving.
Points to remember–
Do check Boondi before adding to raita. since boondi is fried chickpea balls, these can go stale and give a peculiar smell if kept for long. Do not use very oil boondi.
Good quality boondi, won;t be very oily, you can add directly to curd.
Recipe Card for Boondi Raita
- 1 Cup Chilled Fresh Yogurt/Curd
- ½ Cup Boondi homemade/store-bought
- 2 tbsp Finely Chopped Coriander Leaves/Cilantro
- 1 tbsp Fresh Mint Leaves(optional) or skip if using dried mint leaves
- 1 tsp Dried Mint Leaves skip if using fresh mint leaves
- 1 tsp Chaat Masala
- 1 tsp Roasted Cumin Powder
- Red Chilli Powder(optional)
- Black Salt/Himalayan Pink Slat optional
- 1 tsp Jaggery Powder/Raw Cane Sugar optional or use castor sugar
- ½ Cup Chickpea Flour
- 1 tbsp Cornflour/Cornstarch(in USA) or rice flour
- ½ tsp Salt
- ½-1 tsp Dried Mint Leaves or Chaat Masala
- In a bowl, add chilled yogurt/curd.
- Add cumin powder, black salt, chaat masala, red chilli powder, mint powder, finely chopped cilantro/coriander leaves.
- Mix well. Add just about ¼ Cup chilled water to adjust the consistency if curd is too thick.
- Add boondi and mix lightly.
- Chill before serving. Top with more red chilli powder and top with more boondi before serving.
To soak Boondi
- In bowl, add about 1 cup of warm water. Soak boondi in it for 2-3 mins.
- Drain boondi in sieve and lightly squeeze water before adding to curd.
- In a bowl sieve chickpea flour/besan and cornflour/cornstarch and salt.
- Add water little by little and make a lump free batter. The batter should be of medium thin consistency.
- Heat oil in a kadhai/heavy bottomed pan. Drop little batter to test how hot the batter is. Chickpea balls should sizzle and rise slowly up.
- Drop small amount of batter from laddle then fry boondi till light golden in color.
- Take out on a kitchen towel or tissue that will soak extra oil.
- When slightly warm sprinkle some dried mint leaves or chaat masala. This is optional, you can skip it.
- Once incompletely cool store in an air tight container.
Do try this delicious cool raita with your meals.It is quick and easy and is loved by everyone.. I never tried making the vegan version using plant based yogurt, but you can try using vegan yogurt.
Whenever you make it, do give me your feedback in comments. You can post your feedback with the pic on my FB page or tag me on Instagram(#foodtrails25). Pin the recipe for later use.
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