Boondi Raita (Quick and Easy)

Boondi Raita is a quick and easy recipe. It is a popular Indian accompaniment made with yogurt and Boondi (Boondi is small fried balls from chickpea flour). It makes a delicious side dish with many Indian meals or a filling yogurt snack.

Jump to:

• What Is Boondi?
• About Boondi Raita
• Ingredients
• Step by Step Directions
• Serving Suggestions
• Helpful Tips
• Recipes To Enjoy With Raita
• Recipe Card

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What Is Boondi?

Boondi is an Indian fried snack made from chickpea flour. They are deep-fried in oil until crispy and crunchy. We can make savory snacks as well as sweetened dessert dishes from Boondi. Boondi is often used in the chaat recipes, added in the Jaljeera, or mixed in the spicy water of Pani Puri. The other popular way of using Boondi is Boondi Raita.

About Boondi Raita

Raita is our family favorite, and the reason could be our yogurt love. After posting the Cucumber Raita recipe, I was tempted to share my other favorite Boondi Raita recipe.

Boondi Raita is refreshing, filling, and flavorful with spices. It goes well with different rice recipes, like pulao or biriyani, but I would love to have a bowl of Boondi Raita as a snack. Making Boondi Raita is straightforward and comes together easily and quickly.

Ingredients

1. Yogurt: I have used plain homemade yogurt, and fresh homemade yogurt makes the Raita light and delicious. You can check out my recipe for Homemade Yogurt. However, if you want to have a thick Raita, use Greek yogurt or hung yogurt.
2. Boondi: I like to soak Boondi in water for five minutes. Soaking helps to remove excess oil and make Boondi soft. But if you prefer, you can skip this step and add Boondi directly into yogurt without soaking.
3. Red Chili Powder: Add red chili powder as per your taste. Instead of red chili powder, you can also add finely chopped green chili.
4. Mint Leaves: I love the flavor of mint in the Raita, and mint makes it very refreshing. But if you don’t like a mint flavor or do not have the mint leaves, skip it. Instead of fresh mint leaves, you can also add dried mint powder.
5. Coriander Leaves: Use the fresh coriander leaves and chop them finely. 
6. Roasted Cumin Powder: I will say this ingredient is a must for this recipe. It provides a lot of flavor to the Raita. Do not sub it with regular cumin powder. If you do not have roasted cumin powder, it is super easy and quick to make one. Dry roast a teaspoon of cumin seeds in a pan on medium-low heat until they are aromatic and change color. Let the seeds cool down, and then crush them into a fine powder.
7. Chaat Masala: It provides a lot of flavors to this Boondi Raita. You can add less or more as per your taste.
8. Sugar: Adding a little sugar enhances the flavors of Boondi Raita and reduces the tartness of the yogurt. However, it is optional, and you can leave it out.
9. Salt: Chaat Masala has some salt, so be careful while adding the salt. You can also add black salt instead of table salt.

Step by Step Directions

• Soak 1 cup of Boondi in 2 cups of water for at least five minutes. 
• Soaking will help to remove excess oil from the Boondi, and it will also help get rid of the smell of oil.

• In a mixing bowl, take yogurt and whisk it until it is smooth.

• Add salt, roasted cumin powder, red chili powder, chaat masala powder, sugar, mint, and coriander leaves to the yogurt.
• Whisk to mix everything well.

• Now drain the Boondi well and squeeze lightly between your palm to remove excess water.

• Add soaked and drained Boondi into yogurt and mix well.

Serving The Boondi Raita:

• Take the Raita into a serving bowl and garnish with red chili powder or roasted cumin powder. You can also garnish it with mint leaves or coriander leaves. Or add more Boondi on the top.
• Serve the Boondi Raita right away, or let it chill in the fridge until the time of serving.
• Boondi Raita is best served fresh or within a few hours of making. Leftovers can be stored in the fridge for a couple of days, but the taste may change.

Serving Suggestions

• Serve the Boondi Raita with different rice dishes like Pulao and Biriyani. This Raita goes well with these Tomato Rice, Tawa Pulao, or Palak Paneer Pulao.
• Boondi Raita is a perfect accompaniment to serve with Parathas, like Avocado and Greens Paratha, Palak Paneer Paratha, Zucchini Paratha, Paneer Paratha (No Onion No Garlic) or Broccoli Cheese Paratha.
• We can serve Boondi Raita as a side dish with the main course. This Raita is good to have as a yogurt snack as well. 

Helpful Tips

• Soaking Boondi in water will help to remove excess oil and oily smell from the Boondi.
• Before adding the spices and Boondi, whisk the yogurt with a balloon whisk to make it smooth.
• Add red chili powder, less or more, as per your taste. Instead of red chili powder, you can also add finely chopped green chili.
• If the yogurt is sour, you can skip chaat masala powder.
• I have used plain homemade yogurt to make Boondi Raita, making the Boondi Raita with a medium-thick consistency. But for very thick Raita, you can use hung yogurt. Or, add a little cold water to the yogurt for a thinner consistency and then whisk.
• Instead of fresh mint leaves, you can use dry mint powder.
• For vegan Boondi Raita, use dairy-free yogurt.
• This recipe can be halved or doubled easily.

Recipes To Enjoy With Raita

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• Cucumber Raita (Easy and Healthy)
• Homemade Yogurt / How To Make Curd or Dahi at Home

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