Boondi Raita

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 raita recipe, chickpea flour ball yogurt dip, indian yogurt dip

Diet Gluten-Free, Vegetarian

Method No-Cook

Prep Time 10

Total Time 10

Servings

Calories 110kcal

Author Bhavana Patil

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.

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.

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.

Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.