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Boondi Raita
Swati
How to make Boondi Raita
5
from
5
votes
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Prep Time
5
minutes
mins
Course
Condiments, Side Dish
Cuisine
Indian
Servings
4
portions
Ingredients
1x
2x
3x
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
Homemade Boondi
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
Instructions
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.
Homemade Boondi
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.
Video
Keyword
Raita Recipes, Recipes with Yogurt/Curd
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