Boondi Raita

Boondi Raita is the yumminess of raita with little chewy bits to break up the texture.

Boondi raita is a perfect way to break up the routine of plain raita. It takes absolutely no time to make and somehow is always considered to be fancy. It’s perfect for a normal mid week dinner or a fancy dinner.

The boondi doesn’t have much of a flavor so make sure to add enough salt, pepper, and chili powder so that you don’t end up with bland yogurt. Personally, I’m a heathen because I like to put my boondi in without soaking it and eating it crunchy. If you’re feeling a little crazy, give it a whirl. I promise it isn’t gross. But if you’re a purist, soak it, drain it, and mix it in with your raita.

In India you can go to just about any sweet shop to pick up fresh boondi. Sadly, we don’t have that luxury in the States, but there is prepacked boondi by the container load, so there is that. And surprisingly enough, it doesn’t taste stale or terrible. That said, make sure to store it in an airtight container versus the flimsy bags it comes in.

Love yogurt? We do! Don’t forget to try these:

Boondi Raita

Course: Side DishesCuisine: PunjabiDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Total time

15

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 1/2 cup boondi

• 4 cups plain yogurt (avoid fat free or low fat)

• 1.5 cup cold water

• 1/3 bunch dhaniya (cilantro), chopped finely

• Black pepper, to taste

• Salt, to taste

• 1 tbsp whole jeera (cumin), ground

• 2 tsp chili powder (optional)

Directions

• Soak boondi for 10 minutes (or until soft and spongy) in room temperature water.
• When the boondi is spongy drain the water out and let the boondi sit in a colander in the sink.
• Whisk yogurt till smooth.
• Whisk in water. If you’d like the consistency to be a little thinner add additional water.
• Gently squeeze out remaining water from the boondi.
• Whisk in cilantro, boondi, pepper, and salt.
• Garnish with cumin and chili powder.
• Serve chilled.

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