Boondi Raita is a cooling salad made using fresh curd and small balls fried from chickpea flour batter. It is served generally alongside biryani or some spicy gravy dishes. Boondi Raita can generally be found on the menu of all fine dining restaurants.
The combination of fresh curd with cumin, black salt, sugar and red chilli powder creates a delicious flavour. The sugar and other spices can always be adjusted as per preference, though we prefer it a bit sweeter. This raita provides a cooling effect when consumed with spicy dishes and the crunchy boondi just enhances the overall taste. Though if preferred, the boondi can be soaked in the prepared curd mixture beforehand so that the boondi are soft at the time of serving!
For more such dishes, do take a look at the following recipes too….
1. Paalak Raita
4. Taushe Sagle
Here’s the recipe for Boondi Raita….
Prep Time : 15 min
Serves : 4
- 2 cups Fresh Homemade Curd (Yoghurt/Dahi)
- 3/4 cup Boondi (fried balls made from chickpea flour batter)…. Store bought
- 1/4 cup Water
- 3 tsp Sugar …. To be adjusted
- 1/2 tsp Cumin Powder
- 1/4 tsp Red Chilli Powder
- 1/2 tsp Black Salt
- Salt to taste
- Chopped Corriander Leaves for Garnishing
- To make Boondi Raita, first add the required quantity of curd to a mixing bowl and beat it well using a whisk to do away with lumps if any.
- Add the required quantity of clean drinking water to it and beat well again.
- Add all the other mentioned ingredients and mix well. Adjust seasoning and other spices if required.
- Chill and add the boondi while serving or beforehand, with a garnish of fresh coriander leaves.
- Serve this delicious, cooling Boondi Raita with Maharashtrian Masaale Bhaat or Methi Murg or with Masoor Pulao.