Boondi raita
Boondi raita, from above
VegNorth India

Boondi raita

Crunchy besan pearls soaked soft in spiced curd. Pulao's favourite sidekick.

10 minTime
5 gProtein each
mildSpice
The five minute raita2 chapters · 1 min read

Make it your way

Grandma's wayCurd, boondi, roasted cumin.
The original
131kcalsame
5 gproteinsame
1 gfibresame
10minutessame

Classic boondi raita.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Curd (plain yogurt, natural yoghurt)2 cups, fresh
Boondi½ cup, salted
Water¼ cup, warm, to soak boondi
Cumin powder (ground cumin)½ tsp, roasted
Black salt¼ tsp
Saltto taste
Red chilli powder (indian red chili powder)a pinch
Coriander leaves (cilantro)a little, chopped
Mint leavesa few, chopped

Method

3 steps
  1. 1Soak the boondi in warm water for 2 minutes, then squeeze gently.
  2. 2Whisk curd with roasted cumin, black salt and salt until smooth.
  3. 3Fold in the boondi and garnish with chilli powder, coriander and mint.
Serve it like this

Toss just before serving and bring it to the table cold, so it stays crisp.

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Make it a meal

What goes with Boondi raita: a bread or rice, a side, something to drink and something sweet.

Bread or rice Jeera rice30 min
Bread or rice Phulka30 min
With a main Dal tadka35 min
With a main Egg curry35 min
To drink Gond katira sharbat5 min
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