About Boondi Raita
Raita is a popular Indian side dish made by combining yogurt, spices, fresh herbs and grated or chopped vegetables such as onions, cucumber (cucumber raita), tomatoes, potatoes, spinach, or eggplant, as well as fruits The term “boondi” is derived from the word “boond,” which, in Hindi means water droplets. Boondi are small, crispy fried balls made from gram flour. They have a spherical or teardrop shape. To make raita, these crunchy boondi balls are added to spiced yogurt. These tiny crunchy balls act like sponges and absorb the yogurt and flavors, becoming soft while still adding a substantial amount of texture to the raita. Boondi raita is commonly paired with spicy indian dishes to balance the spiciness of main dishes like like biryani, pulao, or curries. Creamy yogurt and tangy spices together with crispy boondi create a delightful contrast of flavors and textures that makes boondi raita a perfect side dish with indian meals. Not just for raita, boondi is used for making kadhi, served with chaat as well as added to certain indian beverages like jaljeera to add crunch. Not Gluten Free - This raita is not gluten free since store bought boondi mostly has flour or hing mixed in.
Ingredients for Boondi Raita
Yogurt - I prefer using whole milk greek yogurt (Greek Gods plain traditional yogurt is my favorite). Cream top dahi (indian style curd) available in south asian grocery stores is another great choice. Boondi - Is easily available in all south asian stores. My favorite brand is Haldiram’s or Deep. I use plain salted boondi.
Types of Boondi
There are broadly 3 kinds of boondi that are available in stores. You can make boondi at home using gram flour, however, I stick to purchasing it.
How To Make Boondi Raita
Tip #1 - While mixing the yogurt, add less salt since the boondi already has salt. You can always adjust later. Tip #2 - If you like your raita to have a crunchy texture, refrigerate the yogurt mixture until you are ready to serve. We will add boondi just 5 minutes prior to serving.
Recipe Tips
Yogurt - Make sure that the yogurt is not watery. Also, the yogurt should not be too tart else the raita will have an overpowering sour taste. Boondi- Always taste the boondi before adding to raita. Many times, the boondi has a bad oil taste or is smelly from sitting on shelf for too long, It will spoil the taste of raita. Raita Consistency - Personally, I prefer a thicker consistency for my raita, but if you prefer a thinner version, you can add more ice cubes to achieve the desired consistency. Make sure to wait for ice cubes to melt and then add more if needed. Spices & flavorings -Feel free to customize your raita by adding or omitting any spices or herbs according to your preference. For example, instead of dried mint, I occasionally sprinkle a bit of crushed kauri methi (dried fenugreek leaves). The flavor of kasoori methi is delightful. You could add some black pepper powder too. Boondi raita is best prepared with plain salted boondi. You could add spices to your liking and make it mild or medium spicy using red chilli powder or green chillies.
Variations
Storage
Keep boondi raita refrigerated once you have made it until ready to serve. I don’t recommend storing boondi raita beyond 7-8 hours. Make a limited quantity and consume it the same day.
Serving
Boondi Raita can be served be almost anything! Here are a few ideas :-
