Raita is like a hug in food form - creamy, cooling, and always welcome alongside spicy curries or biryanis. And when you use boondi (those little fried gram flour balls), it becomes crunchy, flavorful, and utterly satisfying. This boondi raita recipe is perfect when you want a quick side dish that tastes like home but doesn’t take hours.
What Is Boondi Raita?
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Boondi are tiny fried balls made from gram flour (besan). They’re traditionally used in snacks, chaats, or sweet dishes.
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Boondi raita is a raita variant where these boondi are mixed into yogurt along with spices and herbs. It adds texture, flavor, and visual appeal.
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You can make it with plain or spiced boondi, and allow it to be slightly crunchy or softened—both have charm.
Ingredients You’ll Need
|
Ingredient |
Quantity |
Notes / Tips |
|
Yogurt / Curd |
1 cup |
Use fresh, not sour yogurt. If too thick, thin with a tablespoon of water |
|
Boondi |
½ to ¾ cup |
Plain boondi preferred; if spicy boondi, adjust other spices |
|
½ teaspoon |
It gives earthy aroma |
|
|
¼ teaspoon |
Or adjust to your heat level |
|
|
¼ teaspoon |
Optional, but adds tangy depth |
|
|
Black salt or regular salt |
To taste |
Black salt gives a mild tang |
|
Fresh coriander (cilantro), chopped |
1–2 tablespoons |
For freshness & garnish |
|
Mint leaves or dried mint |
(Optional) |
Adds coolness & aroma |
Step-by-Step Instructions
1. Soften the Boondi (Optional but recommended)
If you prefer your boondi to be softer (less oily / crunchy), soak them:
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Place the boondi into warm water and let sit for 5–10 minutes.
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Drain and gently squeeze out excess water (don’t mash them).
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This also helps remove surface oil and slight harshness.
Alternatively, if you like some crunch, you can skip soaking and use them directly in yogurt.
2. Whisk the Yogurt & Spices
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In a bowl, whisk yogurt until smooth.
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Add cumin powder, red chili powder, chaat masala, salt (black or regular) — whisk again to combine evenly.
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If your yogurt is thick (like Greek style), add a splash of water to reach desired consistency.
3. Combine Boondi & Yogurt
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Add the boondi (softened or direct) into the spiced yogurt mixture.
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Stir gently so that boondi is coated without breaking.
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Let it rest for a few minutes so flavors meld and boondi softens to an ideal texture.
4. Garnish & Serve
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Garnish with fresh coriander, a pinch of cumin or chaat masala, or even a few extra boondi on top.
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Chill for 10–15 minutes before serving. Serve cold or at room temperature.
Tips to Master Boondi Raita
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Use fresh, good quality boondi — stale or too oily ones degrade the flavor.
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Don’t over-soak the boondi — a little softness is good, but avoid turning them mushy.
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Add spices gradually and taste — yogurt + boondi + spices have to be balanced.
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Make raita just before serving so boondi retains some texture — over time it absorbs moisture and softens more.
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You can adjust consistency: thicker for a side, thinner if you want raita more like a dip or sauce.
Serving Suggestions
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Boondi raita pairs beautifully with biryani, pulao, or jeera rice.
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Also works as a cooling side with paratha, roti, or even grilled veggies.
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Serve it as part of a spread: salad, papad, curd rice — variety keeps the meal interesting.
Final Thoughts
Boondi raita is proof that something so simple - yogurt + boondi + spice, can feel luxurious, homey, and utterly comforting. It’s quick to make, flexible to adjust, and brings that balance to spicy meals. Next time you make biryani or want a cooling side, whip up this boondi raita and let it do the talking.