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Boondi Raita Recipe

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4.2 from 1 review

Boondi Raita is a refreshing and flavorful Indian side dish made with crispy fried boondi soaked in water and mixed with smooth greek yogurt, aromatic toasted cumin, fresh herbs, and green chili. This cooling raita is perfect to accompany spicy meals, adding a creamy texture and a burst of herbaceous flavors.

Ingredients

Main Ingredients

  • 1 cup greek yogurt
  • 2 heaping Tbsp chopped cilantro
  • 1 tsp chopped mint (optional)
  • 1 Tbsp chopped green chili (or to taste)
  • 1 tsp cumin (whole seeds, toasted)
  • 1 tsp salt (or to taste)
  • 1 cup fried boondi
  • 2 cups water

Instructions

  1. Soak Boondi: Place the boondi in a bowl and soak it for 30 minutes in 2 cups of water to soften the crisp boondi.
  2. Drain: After soaking, drain the water and gently squeeze out as much remaining water from the boondi as possible, ensuring it is soft but not soggy.
  3. Prepare Yogurt: Whisk the greek yogurt thoroughly until smooth and creamy to create the base of the raita.
  4. Grind Cumin: Coarsely grind the toasted whole cumin seeds using a mortar and pestle to release their aroma and flavor.
  5. Mix Ingredients: To the smooth yogurt, add the ground cumin, salt, chopped green chili, mint (if using), and cilantro. Stir well to combine evenly.
  6. Add Boondi: Incorporate the drained boondi gently into the yogurt mixture. Stir carefully to blend without breaking the boondi too much.
  7. Garnish and Serve: Garnish the raita with additional fresh mint and cilantro leaves as desired and serve chilled alongside your meal.

Notes

  • Soaking boondi softens the texture, making it easier to eat and more enjoyable in the raita.
  • The optional mint adds a refreshing flavor but can be omitted if unavailable.
  • Adjust the green chili quantity based on your spice preference.
  • Use fresh greek yogurt for best texture and creaminess.
  • Prepare the toasted cumin ahead to save time during assembly.
  • This raita pairs excellently with biryanis, pulao, and deep-fried snacks.