Boondi Raita

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Boondi Raita is a simple and delicious accompaniment made with yogurt and small fried chickpea flour balls.

Serving Suggestions for Raita

Boondi raita is generally served as a side along with the main meal. Best served with some Biryani or Pulav or simply with some parathas. Today I have served this raita with some Celery and Kale Paratha. This boondi rata would be one of the main sides generally in a typical Rajasthani Thali (Indian Regional Thali)

Benefits of Curd

Curd is a great probiotic and helps to improve our gut activity and treat upset stomachs. It is calcium-rich and is believed to keep your bones and teeth stronger. Helps to lose weight and is overall boosting your health and creating a strong immunity against day-to-day disease.

I am a person who loves curd to the core since I was a kid. I can eat it on its own or just finish it with some roti, I do not need any bhaji or anything alongside. The only condition is it should not be sour. I cannot eat sour curd and it is best to use them in kadhi :D.

Both my kids are the same. They generally want some yogurt with khichdi or rice dishes. And the best is If I do not have any bhaji being done, I serve it with Boondi Raita or any other raita. So I always have a bowl of yogurt in my fridge. I do like to make some quick raitas for variety. Also to sneak in different veggies or give the yogurt a colorful appearance as well a different texture.

Making Yogurt at home

I do make yogurt at home. Making it in a humid or warm climate is easy. But when you are in a cold country it is difficult. So I make this Instant Pot yogurt, which is a foolproof recipe. I always end up with some delicious yogurt. If you want to know how to make yogurt in an Instant pot yogurt with and without yogurt button check out this post of mine.

Different Raita Recipes

Being a north Indian we do have different types of raita’s typically in our house every other day. Ranging from cucumber raita, potato raita, pudina raita, Singdana (Peanut) Raita, etc. The list is endless. My recent favorite of all is this Nasturtium Leaves & Stems Raita (Yogurt Dip) It is made using my homegrown fresh Nasturtium leaves and stems. If you are looking for more raita recipes, check out this post of Baingan ka Raita from Mayuri Jikoni’s.

What is Boondi made of

Boondi’s are small chickpea/gram flour (Besan) balls deep-fried in oil. The boondis are gluten-free and you can make them plain or with some masalas like salt and red Mirchi. They are really addictive to whenever you make it make sure to make a bit extra.

Boondi can be made very easily at home. I always make it at home and prefer the homemade ones to the store-bought ones. I feel the ready ones are saltier and when soaked they really do not have any texture. The store-bought ones simply dissolve in water.

Made using a perforated spoon or with a grater with wide holes in it. All you need is to soak the besan and fry it. Will share its recipe soon.

You can always find a jar of homemade boondi at my home. So when needed can easily use it. However, they are easily available in stores as plain boondi or masala boondi’s.

Recipe process of Boondi Raita

Boondi is soaked in plain water to make it spongy as well as to remove the excess oil. After some time you squeeze it to remove all the excess water. Then you add the boondi in the whipped curd. Add in some spices and a lip-smacking accompaniment is ready in minutes and without any cooking. One can use the boondi directly without soaking too.

Few More Yogurt/Curd recipes on my blog

• Beetroot and Carrot Sandwich
• Greek yogurt with Honey and Walnuts
• Dahi Wale Baingan | Eggplant in yogurt Sauce
• Yogurt Honey Wholemeal Loaf
• Shrikhand | Kesar Elaichi Shrikhand
• Rajgira Kadhi – Farali Kadhi for Vrat
• Takachi kadhi – Maharashtrian Kadhi – Dahi Kadhi
• Authentic Pakodi/Pakoda Kadhi
• Mangodi ki Kadhi

and many more…

Boondi Raita

Boondi Raita is a simple and delicious accompaniment made with yogurt and small fried chickpea flour balls served alongside main meals.

5 from 4 votes

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Course: Side Dish

Cuisine: Indian

Keyword: Gluten Free, No Cook Recipe, Yogurt / Curd

Prep Time: 5 minutes minutes

Soaking Time: 15 minutes minutes

Total Time: 20 minutes minutes

Servings: 2

Author: Renu Agrawal-Dongre

Equipment

• Bowl
• Whisk
• Spoon

Ingredients

• 1 Cup plain thick yogurt/curd
• 1/4-1/2 Cup plain water
• Salt
• 1/4 teaspoon Roasted Cumin powder
• 1/4 teaspoon Chaat Masala (Optional)
• 1/4 Cup of Boondi
• Red Chilli powder – Optional

Instructions

• Soak the boondi in enough plain water for 15 minutes.
  1/4 Cup of Boondi
  
• Beat the yogurt until smooth. You can do this using a whisk or simply pass the yogurt through a sieve.
  1 Cup plain thick yogurt/curd
• Add water as per consistency required. Some prefer thick, some a bit watery.
  1/4-1/2 Cup plain water
• Gently squeeze the boondi in between your hands so that the excess water is removed.
• Add the boondi in the yogurt mixture.
• Add in the salt, Roasted cumin powder, red chili powder, and chaat masala.
  1/4 teaspoon Roasted Cumin powder, 1/4 teaspoon Chaat Masala, Red Chilli powder, Salt
  
• Mix everything and let it sit for 5 minutes.
  
• Yummy and delicious Boondi Raita is ready to serve.

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Disclaimer: I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

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