AI-generated image
Boondi raita
Yogurt with gram flour pearls
Boondi raita: whisked yogurt with crisp gram-flour pearls, roasted cumin and chilli
Across North India, from Delhi dhabas to Rajasthani wedding buffets, boondi raita is the cooling bowl that turns a plain weeknight dal and rice or a spicy pulao into a proper meal. Tiny fried gram-flour pearls (boondi) are softened briefly and folded into whisked yogurt seasoned with roasted cumin, black salt and red chilli, so each spoonful is creamy with soft little pops. Ready-made salted boondi is sold in Indian shops; check the packet says it is made only with gram flour if you need it gluten free. The common mistake is leaving the boondi to soak too long, which turns it to mush. Chef's tip: soak the boondi in warm water for just 2 minutes and squeeze it gently; this rinses off excess oil and salt and keeps the raita light.
- Total time
- 10 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 2 ⅛ oz plain salted boondigluten free if needed, see intro
- 14 oz plain yogurtchilled
- ¼ cup cold water
- 1 tsp cumin seeds
- ¼ tsp black salt (kala namak)
- ¼ tsp salt
- ¼ tsp Kashmiri chilli powder
- 1 tbsp fresh mint leaves (optional)finely chopped
Shop this recipe on Amazon
What you'll need
Fresh ingredients (2)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 1: Toast 1 tsp cumin seeds in a dry pan over a medium heat for about 1 minute, until a shade darker and fragrant. Crush it to a powder in a mortar or with a rolling pin.
1 minStep 2: Put 2 ⅛ oz plain salted boondi in a bowl, cover with warm water and leave for 2 minutes, until just softened. Drain and squeeze each handful gently.
2 minStep 3: Whisk 14 oz plain yogurt with ¼ cup cold water until completely smooth and pourable, with no lumps.
Step 4: Stir in ¼ tsp black salt (kala namak), ¼ tsp salt and most of the roasted cumin, then fold in the boondi.
Step 5: Spoon into a serving bowl and dust with the rest of the cumin, ¼ tsp Kashmiri chilli powder and 1 tbsp fresh mint leaves. Serve within an hour, chilled, beside dal-rice, pulao or parathas.
Nutrition per serving
- Calories
- 150 kcal
- Protein
- 7 g
- Carbs
- 12 g
- Fat
- 8 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does boondi raita take?
- About 10 minutes in total.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of plain yogurt?
- Sour cream or buttermilk, same amount.
- What can I use instead of cumin seeds?
- Ground cumin, three quarters of the amount (add it with the other ground spices, not to hot oil first).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
SakarpadaSweet fried dough diamonds
Sakarpada (shakarpara) are little sweet diamonds of a rich dough made with ghee, milk and sugar, fried until golden and crunchy. They are a Diwali favourite with tea, and the cubes go into bhusu too. They keep for weeks in an air-tight tin.
Paneer biryaniRice and moong dal in coconut milk
A mild, creamy biryani: rice and husked green gram roasted in ghee, then cooked in coconut milk with peas, carrots, potatoes, peanuts and cashews, and finished with soft fried paneer and a fresh coriander yogurt. Serve hot, garnished with more fried cashews and paneer.
Sabudana khichdiSago with peanuts and potato
Sabudana khichdi is the dish that sees Maharashtra through every vrat (fast), from Navratri to Ekadashi, but it's so good that people eat it any day of the week. Soaked sago pearls are tossed in a pan with crushed roasted peanuts, cubes of potato, cumin and green chilli until each pearl turns glassy and separate, then finished with lemon and coriander. It's soft, chewy, nutty and gently hot. Fasting rules vary from family to family, so check yours; this version uses rock salt and no asafoetida, onion or garlic. Traditionally it's cooked in ghee; use ghee instead of oil if you aren't keeping it vegan. Chef's tip: soak the sago in just enough water to cover by the height of the pearls themselves, no more; too much water is the reason khichdi turns into one sticky lump.
Perfect for:Summer coolers