boondi raita recipe | boondi ka raita

❤️ About Boondi Ka Raita

Boondi ka raita is a North Indian dish with yoghurt (curd) and boondi. We season the yoghurt with spices like roasted cumin powder, salt, and sometimes red chilli powder or black salt for added flavour. its creamy textured, tangy flavoured, and crunchy boondi, making it a refreshing accompaniment to Indian dishes. It serves as a cooling counterbalance to spicy curries, biryanis, and kebabs, adding a delightful contrast of flavour and texture to the meal. It’s easy to prepare and can be customized with additional ingredients like chopped vegetables, fruits, nuts, or herbs to suit personal preferences.

Boondi Raita is a great side dish to include in your everyday meals or serve with your festive meals or on special occasions.

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🌿 Ingredient Notes for Boondi Ka Raita Recipe

1. Yoghurt: Use plain yoghurt or curd. You can use either regular or Greek yoghurt, depending on your preference. Greek yoghurt will result in a thicker raita.
2. Boondi: Boondi are small, crispy chickpea flour balls. You can find them plain or seasoned. If using seasoned boondi, adjust the seasoning in the raita accordingly.
3. Water: We need water to soak the boondi before adding them to the yoghurt. This helps to soften them slightly.
4. Spices: Common spices used in boondi ka raita include:
   • Salt: To taste
   • Roasted cumin powder: Adds a nutty flavour
   • Red chilli powder or paprika: For a hint of spice (optional)
   • Black Salt: Adds flavour (optional)
   • Sugar: It will balance the tanginess(optional).
5. Fresh Herbs: We can add chopped coriander (cilantro) or mint leaves for garnishing and added flavour. You can also mix some chopped herbs into the raita for extra freshness.

FAQ Related to Boondi Ka Raita Recipe

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💭Suggestions and Tips

Variations

Chaas-style Boondi Raita: Make a thinner version of the raita by adding more water to the yoghurt mixture. Season with roasted cumin powder, salt, and a pinch of black salt for a refreshing buttermilk-like flavour.

Minty Raita: Add a handful of chopped fresh mint leaves to the raita for a refreshing twist. Mint adds a cool, vibrant flavour that complements the creamy yoghurt and crispy boondi.

Spicy Boondi Raita: For those who enjoy the heat, add chopped green chillies or a dash of hot sauce to the raita. You can also sprinkle some crushed black pepper for an extra kick.

Nutty Boondi Raita: Toast some chopped nuts like almonds, cashews, or pistachios and sprinkle them over the raita. The nutty crunch adds texture and richness to the dish.

🥣 Storage Suggestions

If you have leftovers or need to store it for later use, here are some storage suggestions:

1. Refrigeration: Transfer the boondi ka raita to an airtight container and store it in the refrigerator for 2-3 days.
2. Cover Properly: Always Store in tightly sealed to prevent the raita from absorbing unwanted odours from the fridge.
3. Avoid Freezing: It’s not recommended as the texture of the yoghurt may change upon thawing, becoming watery or grainy.
4. Stir Before Serving: Before serving leftover boondi ka raita, give it a good stir to redistribute any separated liquids and spices.
5. Serve Chilled: When serving leftover boondi ka raita, serve it chilled for the best taste and texture.
6. Add Fresh Garnishes: Add fresh garnishes like chopped coriander leaves (cilantro) or a sprinkle of Cumin powder and chilli powder before serving to freshen up the flavours.

Serving suggestions:

Boondi ka raita is a versatile side dish that pairs well with Indian dishes. Here are some serving suggestions to enjoy boondi ka raita:

1. Biryani or Pulao: Serve alongside fragrant rice dishes like biryani or pulao. The cool and creamy raita helps balance the spices and heat of the rice dish.
2. Rice Dishes: Serve Raita with simple dishes like plain steamed or jeera rice. It adds flavour and texture to the rice, making it more enjoyable.
3. Parathas or Rotis: Enjoy boondi ka raita with Indian bread like parathas, rotis, or naan. Spread the raita on the bread or use it as a sauce for a tasty and satisfying meal.
4. Curries: Pair boondi ka raita with spicy curries such as butter chicken, chicken tikka masala, or vegetable korma. The raita provides a refreshing contrast to the rich and flavorful curries.

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👩‍🍳How to Make Boondi Ka Raita with Step-by-Step Photos

1. Soak ½ cup plain boondi in warm water for 3-5 mins.
2. Squeeze the boondi lightly between your palms and remove any extra water from them. Discard the water and set the boondi aside.

Note:

• Boondi are deep-fried and contain excess oil. Soaking them helps eliminate that excess oil.
• Do not oversoak the boondi; they will become mushy and disintegrate.

• Place 1.5 cups of plain yoghurt in a deep bowl.
  Add
• 1/2 teaspoon salt
• 1/2 teaspoon cumin powder
• 1/2 teaspoon black salt
• 1/2 teaspoon red chilli powder
• 1/4 teaspoon sugar(optional)
• 1 cup Soaked Boondi
• hand full of Chopped coriander
  to the yoghurt and mix well.

• Note – If you like crispy, crunchy boondi in your raita, add boondi into the raita without soaking it. Add boondi to the spiced yoghurt just before serving.
  Check for salt and add more if required. Mix well.
• If you like thinner raita, add water to thin it down.

Transfer it to the serving bowl and garnish it with chopped fresh coriander leaves, some crispy Boondi, and a sprinkle of chilli and cumin powder.

Serve it chilled or at room temperature with Roti, paratha, naan or rice.

🧾Recipe Card

Print

Boondi Ka raita

Boondi Raita (Boondi Ka Raita, Dahi Bundi) is a healthy and delicious North Indian accompaniment made using yoghurt and boondi.

Prep Time5 minutes mins

Active Time2 minutes mins

Total Time7 minutes mins

Course: Raita(Yogurt Dip)

Cuisine: Indian

Diet: Vegetarian

Yield: 4

Calories:

Author: Swati Paathak

Materials

• 1 cup Boondi
• 1.5 cup Curd/ Yoghurt
• 1/2 tsp cumin powder
• 1/2 tsp red chilli Powder
• 1/2 tsp salt
• 1/2 tsp black salt
• 1/2 tsp salt
• 1/4 tsp sugar
• Hand full of coriander chopped
• Water As required

Instructions

Soak the Boondi:

• Place the boondi in a bowl and add water just enough to cover them.
• Let them soak for about 5 minutes. This helps to soften them slightly.

Prepare the Yogurt Base:

• Add roasted cumin powder, red chili powder, black salt, salt and sugar to the yogurt.
• Mix well to combine the spices evenly.
• If the yogurt is too thick, you can add a little water to achieve your desired consistency.

Add the Boondi:

• Drain the soaked boondi and gently squeeze out any excess water.
• Add the boondi to the seasoned yogurt mixture.

Mix Well:

• Gently fold the boondi into the yogurt until they are evenly distributed.

Garnish:

• Sprinkle some chopped coriander leaves (cilantro) over the raita for freshness.
• Optionally, sprinkle a pinch of cumin powder and red chilli powder on top for extra flavor.
• Chill and Serve:
• Refrigerate the boondi ka raita for at least for 15 minutes to allow the flavors to meld.
• Serve chilled as a refreshing accompaniment to your favorite Indian dishes like biryani, pulao, or curry.

Video

Notes

Whisk the yoghurt using a balloon wire whisk. It makes it smooth and creamy.

Adjust the spice level according to your taste.

Adjust the consistency of the raita according to your liking. I like my raita thick but some people like it thin and runny. Take your call on this. 

 

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