Classic Boondi Raita
Classic Boondi Raita is a refreshing Indian yogurt-based side dish featuring tiny, crispy fried chickpea flour pearls (boondi), seasoned with roasted cumin and black salt. It's the perfect cooling accompaniment to any spicy meal.
For 4 servings
Soak the boondi: Place the boondi in a small bowl and cover with warm water. Let it soak for 5-7 minutes until the boondi softens. Drain thoroughly and gently squeeze out any excess water. Set aside.
Prepare the yogurt: In a medium mixing bowl, whisk the plain yogurt until it is completely smooth and creamy, with no lumps. If the yogurt is too thick for your preference, gradually add 2-4 tablespoons of cold water, whisking until you reach a pourable but still thick consistency.
Season the yogurt: Add the roasted cumin powder, black salt, and regular salt to the whisked yogurt. Stir well to ensure all the spices are evenly distributed. Taste and adjust the seasoning as needed.
Combine with boondi: Gently fold in the soaked and drained boondi into the seasoned yogurt. If using, stir in the red chili powder now for a hint of color and mild spice.
Chill and serve: Cover the raita and refrigerate for at least 30 minutes. This chilling time allows the flavors to meld beautifully and the boondi to fully absorb the yogurt, becoming plump and flavorful. Just before serving, garnish with fresh chopped coriander leaves and an extra sprinkle of roasted cumin powder or red chili powder. Serve chilled with your favorite Indian dishes.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Use fresh, full-fat yogurt for the creamiest texture and best tangy flavor. Avoid overly sour yogurt.
- 2Do not over-soak the boondi; it should be soft but still retain a slight bite, not mushy. Squeeze out excess water gently to prevent a watery raita.
- 3Adjust the consistency of the raita by adding a little cold water or milk if it's too thick, or a bit more yogurt if it's too thin.
- 4Always chill raita for at least 30 minutes before serving. This allows the flavors to deepen and the boondi to properly absorb the yogurt, enhancing the overall taste and texture.
Adapt it for your goals.
Cucumber Raita
Add ½ cup of finely grated cucumber (squeezed of excess water) along with the boondi for a refreshing twist.
Mint RaitaMint Raita
Incorporate 2 tablespoons of finely chopped fresh mint leaves into the yogurt for an aromatic and cooling variation.
Onion Tomato RaitaOnion Tomato Raita
For a more substantial raita, add ¼ cup finely chopped red onion and ¼ cup finely chopped tomato along with the boondi.
Why this is on our healthy list.
Probiotic Power
Yogurt is a rich source of probiotics, beneficial bacteria that support gut health, aid digestion, and boost the immune system.
Good Source of Protein
Both the yogurt and the chickpea flour-based boondi contribute to the protein content, helping with satiety and muscle maintenance.
Cooling & Hydrating
The yogurt base of raita is naturally cooling, making it an excellent accompaniment to spicy meals, and contributes to overall hydration.
Frequently asked questions
Boondi Raita is best consumed within 1-2 days when stored in an airtight container in the refrigerator. Beyond that, the boondi can become very soft and lose its texture.
