Boondi Raita Recipe – Sharmis Passion

Boondi Raita is a curd based dish made with crispy boondi. Thick curd and some basic spices. Boondi Raita is one of those quick side dishes that is ready in just a few minutes but tastes so refreshing with almost any meal. It goes great with hot rotis or parathas and also goes well with simple pulao or when you want to eat something cold.

Mixing the creamy curd with the soft drizzles gives a nice mix of textures, and the spices also add a slight spiciness and slight heat. It keeps the stomach light and the boondi tastes slightly crispy if you serve it immediately. Many people also like it cold as its taste sets well and the raita tastes refreshing.

jump to:

About Bundi Raita

Boondi Raita is a popular Indian side dish made using curd, boondi and spices. Boondi is a deep fried snack made using gram flour. The texture can be changed depending on what you want. Some like the boondi to be crispy, some like the boondi to become slightly soft after being soaked in curd. The overall taste is mild and the creamy taste goes well with rice dishes.

My favorite memory with Boondi Raita is eating it with Aloo Paratha at my favorite North Indian restaurant. They serve Aloo Paratha with Boondi Raita and spicy curry. The boondi raita they serve has a slightly sweet taste which I like the most. Hope my regular followers know my love for North Indian food and this raita is one of my favorite side dishes.

Boondi is a deep fried snack made using gram flour batter, and comes in both sweet and spicy versions. For this raita, mostly kara boondi is used as it gives a nice nutty flavour. The spices keep the flavors lively without overwhelming them. Yogurt acts as a base and balances everything out nicely.

There are many small changes you can try like adding roasted cumin powder, a small pinch of sugar for balance, or using mint leaves in place of coriander. I have first soaked the boondi in hot water so that it becomes soft and excess oil also gets removed. It makes the boondi soft, but you can also add it to raita for crispy boondi.

You can make the raita thick or thin, depending on what you are serving it with. We like it a little thick and creamy like here. I usually make this when I want a no-cook side dish that still tastes complete. I make this often even on busy days as it takes no time at all.

boondi raita video

[embed]https://www.youtube.com/watch?v=vYfYbKbZ69g[/embed]

Boondi Raita Ingredients

• thick curd – I have homemade thick curd as it adds creamy texture and holds the spices well. If you want to dilute it a little, you can add some water or milk to it.
• Bundi – You can add plain boondi or kara boondi which is available in shops. This adds the main flavor and a little crunch.
• chilli powder – I used it for light warmth and color. If you like spicy raita you can add a little more.
• Roasted Cumin Powder – It adds great flavor to any raita and is also an essential spice.
• chaat masala powder – I add it for the spicy taste. As another option, you can also add roasted cumin powder.
• freshly ground black pepper -It adds light sharpness but it is optional. If you don’t want extra masala you can skip it.
• coriander leaves – I added because it brings freshness and color. If you like its taste then you can also add mint leaves.

similar recipe

How to make Boondi Raita step by step

1.Put ½ cup boondi in a bowl, add hot water to it. Soak for 5-7 minutes. I have used store bought kara boondi, you can also use plain boondi.

2.Put it in a strainer and press slightly to remove excess water, keep aside.

3.Add 1 cup thick curd in a mixing bowl, whisk it well so that it becomes smooth and creamy. You can add some water or milk to dilute the consistency.

4. Add ½ teaspoon Kashmiri chilli powder, ½ teaspoon roasted cumin powder, ¼ teaspoon chaat masala powder and ¼ teaspoon black pepper powder.

5. Mix it well until the spice mixture is mixed evenly.

6.Now add filtered boondi and 1 tablespoon coriander leaves.

7. Mix it well.

Boondi Raita is ready!

Expert Tips

• Bundi – You can use plain or kara boondi for this raita. Put boondi in hot water to soften it and add it to raita to get crispiness. If you want crispiness then add boondi just before serving.
• whisper – I whisk the curd well as it helps the spices to mix evenly. Don’t skip this step.
• soft boondi – If you like soft boondi then soak it in hot water for a minute and squeeze out the water and add it.
• chilling – I usually cool the raita for a few minutes before eating, this helps the flavor settle down well.
• Spices – I make sure to taste and adjust the salt or chaat masala after mixing, so the raita tastes better when balanced.

serving and storage

For best taste, serve them cold with hot paratha, pulao or roti. It also goes well with biryani when you want to eat something light. Keep the raita in the refrigerator and try to finish it on the same day.

general questions and answers

1.Can I use meethi boondi for this?

This will not be suitable as sweet boondi changes the taste, it would be better to use kara or plain boondi.

2.Why did my boondi become very soft?

This happens when curd is kept for a long time, add boondi just before serving for crunch.

3.Can I make it ahead?

You can beat the curd and spices beforehand but add it only at the time of serving the boondi.

4.What other spices can I add?

To change the taste you can take dry mango powder, garam masala powder.

5. How to fix raita if it becomes too thick?

Simply add some cold water or milk and mix until it reaches the desired consistency.

If you have any further questions about this Boondi Raita Recipe Mail me at sharmispassions@gmail.com. Also, follow me Instagram, Facebook, pinterest, youtube And Twitter ,

tried this Boondi Raita RecipeDo let me know how you liked it. Tag us @sharmispassions on Instagram and hash tag #sharmispassions.

📖 Recipe Card