Boondi ki Raita Recipe

Boondi ki Raita
North Indian Yogurt Dip/Condiment
Submitted By: Taz


1 Cup Plain Yogurt (Dahi)
1 ½ Cups Plain, Salted Boondi (Chickpea Flour Puffs)
2 tsp Fresh Mint -OR- Coriander Leaves (Pudina/Dhania Patta) - fine chopped
½ tsp Chaat Masala
½ tsp Fennel Powder (Saunf Podi)
½ tsp Roasted Cumin Powder (Bhuna Jeera Podi)
¼ tsp Red Chile Powder (Lal Mirchi)
¼ tsp Fresh Ground Black Pepper (Kali Mirch)
Kosher Salt (Namak) to taste
Sprinkle of Red Chile Powder (Lal Mirchi)
Sprinkle of Roasted Cumin Podi (Bhuna Jeera Podi)
Additional chopped Fresh Mint -OR- Coriander Leaves (Pudina/Dhania Patta)

  1. Place the yogurt in a non reactive bowl and whisk smooth
  2. Add all of the remaining ingredients (minus the boondi) and thoroughly combine
  3. Fold in the boondi until well incorporated*
  4. Adjust seasoning - Transfer to a serving dish and garnish as desired
  5. Serve chilled or at room temperature alongside biryani, pulao, paratha or chapatti, or as part of any Indian meal
Can store refrigerated in an airtight container for up to 3 days (boondi will continue to soften over time)

* If you want your boondi crisp then serve immediately - If you want your boondi to be 'cloud soft', add
  ¼ Cup whole milk to the mixture when whisking and allow the raita to chill in the refrigerator for 1-2
  hours before serving

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