Boondi Raita Recipe
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Boondi raita is made by soaking crispy chickpea flour balls in spice-infused creamy yogurt. Serve it with biryanis or with rotis and a side dish – it is the perfect way to wrap up your meal.
What is boondi?
Boondi is derived from the Hindi word boond which means droplet. It is called that rightfully so since boondis are tiny, crispy, hollow droplets made from chickpea flour (Besan). Boondis come in two varieties – a sweet version (used to make laddoos) and a savory version which is what Boondi raitas are made from.
How to make boondi
To make boondis, chickpea flour is mixed with water to form a batter. For the savory version, salt, and a tiny bit of chili powder would be added to the mix and for the sweet one, saffron is used to get that pretty golden yellow color. This batter is then passed through a perforated ladle held over hot oil. The perforated ladle allows the batter to fall in the oil like droplets. It is then deep-fried till they are crispy. Sweet boondis involve an additional step of soaking the boondis in sugar syrup to sweeten them.
Storebought boondi – which kind to buy?
While you can make boondi at home, most folks rely on the store-bought version to make boondi raita at home. You’ll find two versions of savory boondi – a plain one (lightly salted) and masala boondi. Most folks prefer the plain one in their raita but you can always mix it up by using the masala one – make sure to adjust your spices accordingly.
Note – Make sure to buy boondi within a few months of its manufacture date. They start to smell/taste a bit weird if it is older than 6 months.
How to make boondi raita
- Add milk, salt, chaat masala, chili powder, sugar, and dried mint leaves to yogurt and whisk the yogurt till it is smooth and creamy.
- If using plain boondi, soak it in warm water for about 5 minutes and then squeeze them gently to remove the water.
- Add the squeezed boondi to the yogurt mixture. Mix well.
- Refrigerate for an hour. Serve chilled.
Testers notes
- Milk is added to reduce the sourness of the yogurt and also to dilute it.
- Soaking the boondi in warm water does two things – removes oil from the boondi and also, softens it. If you like boondi raita with a bit of crunch, do not soak the boondis in water. Just add them directly to the yogurt and mix well. This step is usually done only for plain boondis and not for masala ones.
Variations
- You can use masala or khara (spicy) boondi instead of plain boondi. Masala boondi is already spicy so make sure to reduce the amount of chili powder accordingly.
- Replace chaat masala with black salt. Don’t use both – it is an overkill.
- Use fresh mint leaves instead of dried ones.
Boondi raita recipe
Check out a few more raita recipe ideas to go with your Indian meals below or click here to find a list of ten raita recipes – some classics, a few new, and some with a twist.
- Cucumber raita recipe – This delicious mix made from grated cucumber and yogurt is our favorite raita to pair with any Indian meal.
- Pineapple raita – Eat it as a dessert or pair it with biryanis – it tastes delicious either way.
- Cucumber tomato raita – A simple raita recipe made from everyday pantry ingredients.
- Onion raita – If you have been craving some Indian raita to go with your biryani, then this recipe is for you. Make it with ingredients that you have at home and in less than 5 minutes. It is the perfect way to finish off a delicious Indian meal.
- Mango raita – If you love mangoes, then this mango raita recipe has your name written all over it. Enjoy it as a dessert or as a side dish along with a spicy Indian meal.
- Mint Raita – This refreshing yogurt-based dip made from mint is a worthy accompaniment to delicious biryanis, parathas, and other grilled Indian foods. Learn how to make it in under 5-minutes.
Boondi Raita Recipe
Ingredients
- 2 cups yogurt
- ¼ cup milk
- ½ teaspoon chili powder
- ½ teaspoon salt
- 2 teaspoons dried mint leaves
- 1 teaspoon sugar
- 1 teaspoon chaat masala
- 1 cup boondi plain or spicy [see note 1]
- ¼ cup finely chopped cilantro
Instructions
- Add milk, salt, chaat masala, chili powder, sugar and dried mint leaves to yogurt and whisk the yogurt till it smooth and creamy.
- Follow this step for plain boondi only - Soak the boondi in warm water for about 5 minutes and then squeeze them gently to remove the water.
- Add boondi along with finely chopped cilantro to the yogurt mixture. Mix well.
- Refrigerate for an hour. Serve chilled.
Notes
- Milk is added to reduce the sourness of the yogurt and also to dilute it.
- Soaking the boondi in warm water does two things - removes oil from the boondi and also, softens it. If you like boondi raita with a bit of crunch, do not soak the boondis in water. Just add them directly to the yogurt and mix well. This step is usually done only for plain boondis and not for masala ones.
- You can use masala or khara (spicy) boondi instead of plain boondi. If using Masala/spicy boondi make sure to reduce the amount of chili powder accordingly.
- Replace chaat masala with black salt. Don't use both - it is an overkill.
- Use fresh mint leaves instead of dried ones.
Disclaimer: Approximate nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.
