Boondi Raita (Dahi Boondi)

5 from 2 votes

Boondi ka Raita is a delicious raita recipe made yogurt, small fried chickpea flour balls and spices.

Course Side Dish

Cuisine Indian

Keyword boondi ka raita, boondi raita recipe, chickpea flour ball yogurt dip, dahi boondi

Diet Gluten-Free, Vegetarian

Method No-Cook

Prep Time 10

Total Time 10

Servings

Calories 110kcal

Soak the boondi in hot water for 2-3 minutes. Then, gently squeeze the boondi between your palms to remove excess water and oil. This step helps to make the boondi less oily and more enjoyable.
You can skip this step and add dry boondis directly to the yogurt.
Whisk the yogurt (curd) in a large mixing bowl until smooth. If the yogurt is too thick, add ¼ cup of water and whisk again until you achieve the desired consistency.
Add spices like roasted jeera powder, red chili powder, chaat 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.

Soaking boondi in hot water is optional. However, it helps to remove excess oil from the boondi.
Add the boondi to the yogurt just before serving to prevent it from becoming soggy.
Adding milk to the yogurt prevents it from turning sour. If you're using fresh yogurt, you can skip this step.

Boondi Variety: I've used plain salted boondi for this recipe. If you're using spiced (kara) boondi, adjust the spices accordingly.
Vegan version: You can use the non-dairy yogurt of your choice, such as plain almond milk yogurt or coconut yogurt.
Herbs: You can also enhance the boondi raita recipe by adding finely chopped mint (pudina).
Vegetables: To make boondi raita extra nutritious, vegetables like carrots, cucumber, onion, and tomatoes can be added.
Consistency: If the raita becomes too thick, add more milk or water.