Raita boondi is a quick, delicious, cooling, and refreshing side perfect for summer. Boondi raita is a classic Indian yogurt-based dip made with crunchy fried boondi (tiny chickpea flour balls) and spiced yogurt. It is mainly served as a side dish, especially with spicy curries, biryanis, rice, and parathas to neutralize the heat.
A bowl of this raita is an everyday hit in my kitchen - simple, comforting, refreshing and always loved by everyone!
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⭐ Why you’ll 💞 this boondi raita
- Quick & easy - Ready in just 5 minutes!
- Minimal ingredients - Pantry staples only.
- No cooking needed - Just mix and serve.
- A healthy choice - Yogurt, being a probiotic, aids in digestion and supports gut health.
- Versatile - Pairs with any Indian meal.
Boondi ka raita is loved by all ages for its versatility, simplicity, and refreshing taste. This dahi boondi raita recipe is one of the most popular and easiest Indian raita recipes that comes in under 5 minutes.
If you love quick and cooling sides like this, you might also enjoy pineapple raita, mix veg raita, biryani raita, and all-purpose dip.
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 raita boondi w/o soaking:
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 the 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
Another 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, as 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 a little 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.
FAQs
In Hindi, ‘boondi’ means small fried chickpea flour balls, which can be used in sweet or savoury recipes. ‘Raita’ is a yogurt-based condiment. Boondi raita is a savoury yogurt dip spiced with herbs and seasonings to add flavour and freshness.
Yes, you can make boondi raita ahead of time if you prefer a soft, smooth texture. If you like it crunchy, simply prepare the yogurt base in advance and store it in the fridge, then add the boondi just before serving.
It stays good for up to 2-3 days in the refrigerator.
Yes! Yogurt is rich in probiotics that aid digestion and support gut health. If you’re watching your calories, soak the boondi in water first and squeeze out any excess oil before adding it to the raita.
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 chaat base for aloo chana chaat.
Tips
- Adjust the consistency with water to suit your preference. I like my raita slightly thicker, so I usually skip adding extra water.
- Always choose boondi from a trusted brand, as low-quality oil can spoil the taste.
- If you soak the boondi, keep an eye on the soaking time to avoid it being mushy.
- For the best flavour, serve boondi raita well-chilled.
- Drizzle this 2-ingredient chilli oil on top for an extra pop of colour and heat.
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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 (or cumin powder), 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. 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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