This is a simple recipe and within 15 minutes, you have delicious cold accompaniment to serve with meals
Raita is the common name of a condiment, originating from the Indian subcontinent, made with curd/yogurt together with raw or cooked vegetables or Boondi. There are various types of Raita prepared in India. I will be sharing different Raita recipes shortly
Boondis are tiny chickpea flour balls deep fried in oil, these balls are crunchy and act as a delicious snack. Boondi Raita can be consumed as is or with Biryani/Pulao. This is also one of the common and most sought after Raita
** Avoid adding Boondi to raita and resting it on the counter as Boondi will become soggy and you would lose that delectable taste of Raita. This Raita is always prepared just before serving the meals
Preparation time: 15 mins Servings: 2-3
Ingredients
- 6 tbsp Boondi
- 1 cup very cold yogurt
- 1/2 teaspoon chat masala
- 1/2 teaspoon roasted cumin powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon red chilli powder
- 1/2 teaspoon fennel powder
- Black salt/ Rock salt to taste
- 1/2 teaspoon green chili finely chopped – optional
- 2 tbsp chopped coriander leaves
Steps to prepare
- Whisk yogurt in a bowl until creamy. You can add green chili now if using it or skip it
- Soak Boondi in warm water for 8-9 mins, now this is optional step. Soaking and squeezing helps in draining excess oils from Boondi. You can directly add fried Boondi to Raita too without soaking
- Squeeze excess water from Boondi without breaking it
- Add boondi to yogurt and mix well. Note whether you use fried boondi or soaked boondi, you need to do this process only just before serving Raita
- Add in spice powders and mix well. you can always adjust spices as per desired taste
- Add in chopped coriander leaves and mix well
- Garnish with little fried Boondi and serve with pulao or Biryani or you can eat them as is
