Boondi Raita – How to make Boondi Raita

Ingredients required for Boondi Raita Recipe:

Curd/Yoghurt (Dahi) – 1 1/2 cups
Fried boondi – 3/4 cupGinger – 1/2 ” piece
Green chillies – 2
Roasted jeera powder – 1 tsp
Black salt – 1/2 tsp
Black pepper powder – 1/4 tsp
Chaat masala – 1/2 tsp
Sugar – 1 tsp (optional)
Salt – As per taste
Water – As required

How to make Boondi Raita:

1. Whisk the curd evenly till it becomes smooth. Add 1/2 cup of water and whisk again.
2. In a grinder, grind together ginger and green chillies to a fine paste.
3. Add the ginger-chilli paste to the curd mixture and whisk.
4. Now add all the spices.
5. Immerse the boondi in 2 cups of warm water. Let it stand for about 5-6 minutes.
6. After 5-6 mins, the boondis will swell and become soft. Soaking also helps get rid of the excess oil of boondi.
7. Drain the water and slightly squueze out the water from boondi. Care should be taken not to mash them.
8. Transfer the soaked boondis to the curd mixture.
9. Mix everything evenly. Check for salt.
10. Garnish with chopped coriander leaves or mint leaves. Refrigerate for at least half an hour before serving.
11. Your boondi raita is ready. Serve chilled along with biryani or pulao or with any rice dish for lunch or dinner.

Footnotes:

• Adjust the quantity of water according to your preference. If you prefer a bit thicker raita, add less water.
• If you like the crisper version of boondi raita, skip the soaking step and directly add the boondi to the curd mix.