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Boondi Raita is a very simple yet very delicious accompaniment recipe made with curd/yogurt. Boondi is nothing but a crisp fried gram flour balls.
IN THIS POST,
What is Raita?
Raita is often referred to as a condiment, but unlike traditional Western condiments like salt, pepper, and mustard that make dishes spicier, a dish of dahi or raita has a cooling effect that contrasts with spicy curries and kebabs. In Indian cuisine, some type of flatbread like aloo paratha may be eaten together with raita, chutneys, and pickles.
Raita Origin
(As per the Wikipedia) The word raita first appeared in print around the 19th century; it comes from the Hindi language. There is no information about the founder of the raita recipe. It is said that Raita originally belongs to South Asian Cuisine.
Raita Recipe variations
You can make a lot of raita variations like pomegranate raita, vegetable raita, raw mango raita etc. Raita is actually a versatile recipe that you can make from favourite vegetables or fruits. ( be prepared, We have so many raita variations coming on the way)
Ingredients Required to make Raita
Curd is the main ingredient to make any raita recipe. You will need fried gram balls( boondi), salt, cumin powder, red chilli powder and some chaat masala.
Serving Suggestions
You can serve raita with any Indian Meal. Raita and Biryani is an all-time hit combo. Apart from curries, You can serve raita with any pulao recipes.
Storing and Shelf life
Boondi ( fried gram balls) have the property to absorb moisture. If you want to store Raita, Then I suggest mixing Boondi only at the time of serving. you can store a simple yogurt mixture in the refrigerator for 9 to 10 days.
Reasons to love this boondi raita recipe
- Simple and delicious
- So easy to prepare
- So yummm
- Can be prepared in 5 min
- Ingredients are easily available
- Can be served with anything like curry, pulao, and biryani
FAQs
To keep the boondi crispy, add it just before serving. If you prefer softer boondi, soak it in warm water for 1-2 minutes, squeeze gently, and then mix it into the yogurt.
Yes, you can prepare the yogurt mixture in advance and refrigerate it for up to 24 hours. Add the boondi right before serving so it does not become soggy.
Boondi raita pairs perfectly with biryani, pulao, paratha, stuffed flatbreads, kebabs, and spicy Indian curries. It also works as a cooling side dish for summer meals.
Use chilled full-fat yogurt and whisk it well until smooth. Avoid adding too much water. Roasted cumin powder and black salt also enhance the flavor and texture.
Yes, leftover boondi raita can be stored in an airtight container in the refrigerator for up to 1 day. Keep in mind that the boondi will soften over time as it absorbs the yogurt.
Recipe
Boondi Raita
Equipment
Ingredients
- 2 cups curd / yogurt
- 1 cup boondi
- salt to taste
- ½ teaspoon cumin powder
- ¼ teaspoon red chili powder, adjust to your taste
- ½ teaspoon chaat masala
Instructions
- Take a large mixing bowl.
- Transfer curd, salt, red chili powder, cumin powder and chaat masala.2 cups (496 g) curd / yogurt, ½ teaspoon (0.5 teaspoon) cumin powder, ¼ teaspoon (0.25 teaspoon) red chili powder, ½ teaspoon (0.5 teaspoon) chaat masala, salt to taste
- Mix it really well.
- Add boondi and mix.1 cup (236.59 ml) boondi
- Serve with pulao or biryani.
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