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Boondi Raita Recipe (Classic) Recipe

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3.8 from 7 reviews

Boondi Raita is a classic, refreshing Indian side dish made with crispy soaked boondi and creamy yogurt, flavored with aromatic spices and fresh herbs. Perfect as a cooling accompaniment to biryanis, pulaos, or stuffed parathas, this quick and easy recipe brings vibrant flavors and a delightful texture contrast to your meal.

Ingredients

Boondi and Yogurt

  • ½ cup boondi (plain or salted)
  • 1 cup curd (yogurt) – dairy or plant-based

Spices and Herbs

  • ¼ to ½ teaspoon chaat masala
  • ½ teaspoon saunf powder (fennel powder) – optional
  • ½ teaspoon roasted cumin powder
  • ¼ teaspoon red chili powder (or cayenne pepper)
  • ¼ teaspoon black pepper powder – optional
  • 1 to 2 tablespoons chopped coriander leaves (cilantro) or 1 tablespoon chopped mint leaves
  • Black salt (or edible rock salt or regular salt as required)
  • A few coriander leaves or mint leaves for garnish

Other

  • Warm water (for soaking boondi)

Instructions

  1. Preparation: Warm some water in a pan on the stovetop, electric heater, or microwave until it’s comfortably warm but not boiling.
  2. Soak Boondi: Place the boondi in a bowl and pour the warm water over it. Cover the bowl with a lid and let the boondi soak for 9 to 12 minutes until softened.
  3. Drain and Press Boondi: Drain all the water from the soaked boondi. Gently press the boondi in your palms to squeeze out excess water, being careful not to mash them, preserving their shape and texture.
  4. Whisk Yogurt: In a separate bowl, whisk the curd (yogurt) until smooth and creamy.
  5. Combine Ingredients: Add the drained boondi to the whisked yogurt and mix gently to combine without breaking the boondi.
  6. Add Spices and Herbs: Sprinkle chaat masala, saunf powder (if using), roasted cumin powder, red chili powder, black pepper powder (optional), chopped coriander or mint leaves, and salt to taste. Stir the mixture well to evenly distribute the spices and herbs.
  7. Taste and Adjust: Taste the raita and adjust salt or spice levels as needed for your preferred flavor balance.
  8. Garnish and Serve: Garnish the raita with fresh coriander or mint leaves. Serve chilled or at room temperature alongside biryani, pulao, cumin rice, or stuffed parathas.
  9. Storage: If not serving immediately, refrigerate the raita and consume within one day. If the raita thickens after refrigeration, add a few teaspoons of water to loosen the consistency slightly before serving.

Notes

  • Use either plain or salted boondi; adjust salt in the raita accordingly.
  • Soaking boondi softens it and removes excess saltiness if using salted boondi.
  • You can use dairy or plant-based yogurt to suit dietary preferences.
  • Chaat masala adds a tangy and spicy depth, but can be adjusted or omitted.
  • The raita pairs excellently with spicy Indian rice dishes and stuffed breads.
  • Consume raita fresh, ideally within one day, to enjoy the best texture and flavor.
  • For a thinner consistency after refrigeration, add a little water and stir gently.

Find it online: https://marthatasty.com/boondi-raita-recipe-classic-recipe/