Boondi Raita (Dahi Boondi)

Boondi ka Raita (also known as Dahi Boondi) is a delicious raita recipe made yogurt, small fried chickpea flour balls, and spices. It goes very well with Indian meals like Biryani or Pulav or with some parathas.

Boondi Raita Ingredients

• Yogurt (curd): Use fresh thick homemade yogurt.
• Boondi (chickpea flour pearls): I have used store-bought plain Haldirams Boondi. You can also use spiced boondi.
• Spices: I used roasted cumin (jeera) powder, red chili powder, black pepper, chaat masala (optional), and black salt (or salt).
• Sugar: using little sugar complements the tanginess of the black salt. If you prefer your raita on the savory side, feel free to skip it.
• Coriander leaves: finely chopped for garnish.

How to Make Boondi Raita

Soak the Boondi in hot water for 2-3 minutes. Then, squeeze out the boondi gently in between your palm to remove excess water. This step helps to remove excess oil from boondi.

You can also skip this step and add dry boondi's directly into the yogurt.

Whisk the yogurt (curd) in a large mixing bowl until smooth. If the yogurt is very thick, add ¼ cup of water and whisk again.

Add spices like roasted jeera powder, red chili powder, chat masala powder, black pepper powder, sugar, black salt, and coriander leaves. Mix it very well.

Next, add soaked boondi and mix well.

Serve boondi ka raita chilled with vegetable biryani or pulao.

What to serve with Boondi Ka Raita?

Serve the Haldiram boondi raita recipe with parathas, curries, or lentils. This easy raita recipe also goes well with Biryanis and Pulao.

Storage Suggestions

Boondi Raita tastes the best the day it is made. However, You can store the leftovers in the refrigerator for up to 2 days in an air-tight container.

I do not recommend freezing, as dairy products do not freeze well. Typically texture of the yogurt changes, when thawed.

Tips & Variations

1. Soaking boondi in hot water is optional. However, it helps to remove excess oil from the boondi.
2. Add boondi into the yogurt just before serving else, boondi will turn soggy.
3. I have added plain salted boondi to this recipe, if you are using kara (spiced) boondis then adjust the spices accordingly.
4. Adding milk to the yogurt prevents it from turning sour. If you are using fresh yogurt, then skip it.
5. Vegan version: use the non-dairy yogurt of your choice, like plain almond milk yogurt or coconut yogurt.
6. Herbs: You can also add finely chopped mint (pudina) to the boondi raita recipe.
7. Consistency: If the raita becomes too thick, add more milk or water.

More Boondi Recipes

• Boondi Bhel
• Corn Bhel
• Bisi Bele Bath

More Raita Recipes

• Broccoli Raita
• Avocado Raita
• Onion Tomato Raita
• Makhana Raita
• Beetroot Raita
• Cucumber Raita

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