Raita boondi, a refreshing and flavorful accompaniment, is prepared with yogurt and fried chickpea flour balls. It is mainly served as a side dish, especially with spicy curries, biryanis, rice, and parathas to neutralize the heat.
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About the raita boondi
Boondi raita is loved by all ages for its versatility, simplicity, and refreshing taste. The word "raita" is a Hindi word that refers to a yogurt-based condiment, and boondi refers to tiny balls. Boondi are basically fried tiny balls made from gram flour. It is used in both sweet and savory dishes. So, boondi raita is a savoury yogurt dip seasoned with spices and herbs to add depth and zest.
The boondi raita recipe is one of the most popular and easiest Indian raita recipes that can be prepared in under 5 minutes. If you love quick and cooling sides like this, you might also enjoy mix veg raita or biryani raita.
Reasons to 💞raita boondi
- The natural cooling properties of yogurt make boondi raita an excellent accompaniment to many dishes, especially spicy ones, helping balance the heat.
- Yogurt, being a probiotic, aids in digestion and maintaining gut health.
- Quick, easy, and convenient addition to meals.
Ingredients
You need the following ingredients to make raita with boondi:
Boondi - These are crispy, tiny fried balls made from gram flour. Easily available in any Indian grocery store or Asian aisle of any supermarket. I use Haldiram plain raita boondi as it is non-spicy. There are many variations available. Use whatever suits you.
Yogurt - Use full-fat milk yogurt for the thick and creamy consistency of the raita.
Seasoning - Salt and raita masala. Swap raita masala with cumin powder if it is unavailable.
Mint leaves - Optional - Dried mint leaves for an additional cooling and refreshing flavour.
- Learn how to dry mint leaves easily at home.
See the recipe card for quantities.
How to make raita boondi?
There are so many variations of making dahi boondi raita. Stick to whatever you feel comfortable with. Here in this post, I am going to cover two ways to make boondi raitha:
1. Raita boondi without soaking
This is my favorite way to make this Indian yogurt raita. It is so easy and convenient to prepare.
The first step is to whisk the yoghurt to a smooth consistency in a bowl. Next, mix in salt and raita masala powder or cumin powder. Add in fried boondi directly from the packaging. Stir it well to mix all the ingredients.
Sprinkle the crushed dried mint leaves evenly over the top for a minty aroma and flavour. It is completely optional, but it enhances the aroma of this yogurt dip! Keep raita in the fridge before use. Serve bundi ka raita chilled!
The following are the pros and cons of this way:
Pros
- An easy and convenient way to prepare the raita.
- The unsoaked boondi retains its crispiness, providing a delightful crunch contrast to the creamy yogurt.
Cons
- Since boondi is fried, the oil from boondi directly mixes with the yogurt, making the dish slightly greasier.
- The crunch of the boondi stays fresh for a short time. So if the purpose of raita boondi is to enjoy the crunch with meals, one needs to add the boondi fresh just before serving.
2. Raita boondi with soaking
The other way is to soak the boondi for 5 minutes in warm water or 10 minutes in regular water. Observe the texture and colour of the boondi in the first, left-hand side image below (before soaking) and in the second, right-hand side image below (after soaking). They are completely different—the boondi is crispy and darker in color, whereas after soaking, it becomes softer and lighter.
Drain the water in the boondi using a strainer (left-hand side image below). Add this soaked boondi to the seasoned yogurt base as mentioned above.
Garnish this bundi raita with crushed dried mint leaves. Store in the fridge until use. Serve chilled!
The following are the pros and cons of soaked boondi raita:
Pros
- Suitable for those who like the soft and smooth texture of the raita.
- Less oily raita compared to the previous method, as most of the oil from the fried balls is drained (when soaked in water).
Cons
- It requires an extra effort.
- If the boondi is soaked for too long or not drained properly, it can become excessively soggy, affecting the overall appeal and taste of the dish.
Serving Suggestions
Boondi wala raita is a versatile dish that goes well with a wide range of meals. Here are some ideas to make the most of this flavorful side dish:
- Serve with rice dishes such as chicken biryani, peas rice, pumpkin rice, cumin rice, or plain rice.
- It pairs well with egg parathas, stuffed aloo paneer parathas, or plain ones.
- With curries like bhuna chicken masala, red rajma curry, matar mushroom masala, paneer masala, curried green peas, etc.
- Dahi boondi raita complements all lentils and vegetables such as black chickpeas, white lentils, mixed paneer, roasted potatoes with fenugreek, etc.
- Use it as a aloo chana chaat base for snacking.
Tips
- Adjust the consistency with water as per your preference. I prefer a slightly thicker consistency, so I don’t add water to the raita.
- Choose boondi from a trusted brand, as poor-quality oil in the boondi can ruin the taste of the raita
- If you prefer soaking boondi for raita, be mindful of soaking time.
- Serve boondi raita chilled for the best flavor.
- Add spices and chili as per your requirement.
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Recipe
Raita Boondi
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Ingredients
- ½ cup Boondi plain
- 1 ½ cup Yogurt
- ½ teaspoon Salt
- 1 teaspoon Raita masala or cumin powder
- Dried mint leaves
Instructions
1. Boondi raita without soaking
- Whisk the yogurt to a smooth consistency.
- Add in salt, raita masala and mix well.
- Stir in boondi. Mix well to coat the seasonings.
- Garnish with crushed dried mint leaves.
- Chill the boondi raita before serving!
2. Boondi raita with soaking
- Soak the boondi in water for 10 minutes. If you use warm water soak it for 5 minutes.
- Drain the water by straining the boondi.
- Add this boondi to the yogurt base prepared with salt and raita masala /cumin powder (as mentioned above).
- Garnish with coriander leaves or mint leaves.
- Serve chilled raita boondi to pair with your favourite meals.
Video
Notes
- Adjust the consistency by adding water according to your preference. I like my raita on the thicker side, so I usually skip the water.
- If you prefer soaking the boondi, avoid over-soaking, as it can turn too mushy.
- For the best flavor, serve boondi raita chilled.
- Check out my homemade raita masala recipe on the blog- it's made with only four ingredients.
- Learn how to dry mint leaves at home.
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Nutrition
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