Raita is a curd/ yogurt preparation. It is basically a side dish that is used with many Indian gravies and rice preparations. Boondi is a deep fried gram flour ball. A combination of yogurt, boondi some basic spices make it indispensable with some Indian meals such as aloo poori, pulao etc. Here I am sharing two ways of making raita and it’s all about the texture of boondi. One raita has soft while the other one has crunchy boondi.
Boondi raita calls for yogurt. The yogurt should be very well whisked. Next, we need boondi. Boondi is readily available in the Indian supermarkets. Here we are making in two ways. The difference lies in the treatment of which will be explained in the recipe part. Some basic spices have been used which includes roasted cumin seeds powder, dried mint leaves powder, black salt etc. Whether there is a requirement to add water and if yes, how much water is required totally depends upon the consistency of yogurt that we are using and the consistency of raita we want.
You might also like the very simple yet delectable mint raita. The not so popular raita i.e. makhana raita is a fasting recipe too. Do try it.
1. Whisk yogurt : Whisk 1 cup yogurt very well.
2. Add spices : Add black salt to taste, 1 teaspoon roasted cumin seeds powder, 1 teaspoon dried mint leaves powder. Mix well.
3. Add boondi : Add ½ cup of boondi, soaked and squeezed. Mix Well.
4. Bon appétit : Serve with gravies or dal preparations.
1. Whisk yogurt : Whisk 1 cup yogurt very well.
2. Add spices : Add black salt to taste, 1 teaspoon roasted cumin seeds powder, 1 teaspoon dried mint leaves powder. Mix well. Chill in refrigerator.
3. Add boondi : At the time of serving add ½ cup of crunchy boondi. Add 1 chopped onion. Mix. Top the raita with ¼ cup crunchy boondi and serve immediately.
Tips:Adding crunchy boondi to chilled yogurt ensures that the boondi remains crunchy for a longer time.
4. Bon appétit : Serve with rice preparations.
PREP TIME Nil
COOK TIME 10 minutes
TOTAL TIME 10 minutes
Whisk 1 cup yogurt very well.
Add black salt to taste, 1 teaspoon roasted cumin seeds powder, 1 teaspoon dried mint leaves powder. Mix well.
Add ½ cup of boondi, soaked and squeezed. Mix Well.
Serve boondi raita with gravies or dal preparations.
Whisk 1 cup yogurt very well.
Add black salt to taste, 1 teaspoon roasted cumin seeds powder, 1 teaspoon dried mint leaves powder. Mix well. Chill in refrigerator.
At the time of serving add ½ cup of crunchy boondi. Add 1 chopped onion. Mix. Top the raita with ¼ cup crunchy boondi and serve immediately.
Tip: Adding crunchy boondi to chilled yogurt ensures that the boondi remains crunchy for a longer time.
Tip: Chopped onions add to the crunch.
Serve the crunchy boondi raita with rice preparations.
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