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.
Side dishes like chutney and raita may appear minor, yet they play an important part in enriching any Indian dinner.
Raita is a fantastic substitute since it gives the food more taste and freshness. There are now a plethora of raita recipes you may try out based on your personal preferences and the foods you want to serve it with. However, some varieties complement every meal without fail.
We are discussing one such raita right now. It's known as boondi raita. Boondi raita is the epitome of indulgence. It delivers a variety of flavours to our taste senses and is made with yoghurt, crispy boondi, and some spices.
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 palms to remove excess water. This step helps to remove excess oil from the boondi.
You can skip this step and add dry boondis 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, the texture of the yogurt changes when thawed.
Tips
- Soaking boondi in hot water is optional. However, it helps to remove excess oil from the boondi.
- Add boondi into the yogurt just before serving else, boondi will turn soggy.
- Adding milk to the yogurt prevents it from turning sour. If you are using fresh yogurt, then skip it.
Variations
- Boondi Variety: I have added plain salted boondi to this recipe, if you are using kara (spiced) boondis then adjust the spices accordingly.
- Vegan version: use the non-dairy yogurt of your choice, like plain almond milk yogurt or coconut yogurt.
- Herbs: You can also add finely chopped mint (pudina) to the boondi raita recipe.
- Consistency: If the raita becomes too thick, add more milk or water.
Frequently Asked Questions
Raita is a fantastic digestive and weight-loss help. However, since boondi is deep-fried and contains too much salt, adding it to raita might increase the calorie intake.
More Boondi Recipes
More Raita Recipes
Boondi Raita
Ingredients
- 1 cup plain yogurt (curd)
- ½ cup boondi (chickpea flour pearls)
- ½ teaspoon cumin (jeera) powder
- ½ teaspoon red chili powder
- â…› teaspoon black pepper powder
- ¼ teaspoon chat masala optional
- ½ teaspoon sugar (or jaggery) optional
- black salt (or salt) as per taste
- 1 tablespoon coriander leaves finely chopped
Instructions
- 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 chilled with vegetable biryani or pulao.
Notes
Tips
- Soaking boondi in hot water is optional. However, it helps to remove excess oil from the boondi.
- Add boondi into the yogurt just before serving else, boondi will turn soggy.
- Adding milk to the yogurt prevents it from turning sour. If you are using fresh yogurt, then skip it.
Variations
- Boondi Variety:Â I have added plain salted boondi to this recipe, if you are using kara (spiced) boondis then adjust the spices accordingly.
- Vegan version: use the non-dairy yogurt of your choice, like plain almond milk yogurt or coconut yogurt.
- Herbs:Â You can also add finely chopped mint (pudina) to the boondi raita recipe.
- Consistency:Â If the raita becomes too thick, add more milk or water.
Nutrition
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