Boondi Raita – Boondi Raita or any other Raita for that matter is the easiest side dish to prepare. There is no cooking involved which makes it perfect for summers. It hardly takes any time to make.
kids love it. They may throw tantrums at the sight of vegetables but love Raita in all its forms and will finish it happily. It is served cold which again is a BIG plus point in summers.
It goes well with most Indian foods. Be it dal Roti sabzi, Rajma Chawal, poori Aloo ki sabzi it is a hit with everything. Aloo parantha and Boondi Raita is a match made in heaven. Trust me on this.
What is Boondi raita?
Boondi Raita is a side dish made with Curd, spices, and Boondi. Boondi is small fried round balls of gram flour.
Is Boondi Raita healthy
This Raita not only adds taste to the meal but is also good for digestion. Curd is a probiotic food that is good for your Gut. The Raita not only adds taste to the meal but is also good for digestion.
Roasted Cumin powder and mint powder are good for digestion. These spices have a cooling effect on the stomach which makes Raita a perfect choice for summers.
How to make Boondi Raita
preparation time: 5 minutes
Cooking time: nill
serves 4
Ingredients:
!/2 cup Boondi
2 cups thick curd
½ tsp Red chili powder/ Lal Mirch
¼ tsp roasted cumin powder/ bhuna jeera powder
¼ tsp mint powder/ pudina powder
salt to taste
½ tsp sugar (optional)
water or milk for diluting
for garnish
fresh coriander leaves
pomegranate seeds
To make Boondi Raita
Soak Boondi in ½ cup water for 10 minutes. This will soften the Boondi balls.
If you like crisp Boondi in raita you can skip this step.
Take curd in a bowl. Taste it. It is always better to know curd’s taste before adding everything else.
Whisk the curd. Add water or milk for diluting curd.
If the curd is sour add milk instead of water for dilution.
Add all the spices. Add salt only just before serving the Raita. Otherwise, it will turn Raita sour.
Gently press the Boondi between your palms to remove excess water and add to the raita.
Give everything a good mix. Taste and adjust the spices and salt if required.
If Raita is sour you can add sugar also. It’s your choice.
You can add chopped fresh coriander leaves and pomegranate seeds to enhance flavor.
Serve chilled.
Boondi Raita Recipe
Equipment
Ingredients
For Raita
- 1/2 cup boondi
- 2 cups thick curd
- ½ tsp Red chilli powder/ lal mirch
- ¼ tsp roasted cumin powder/ bhuna jeera powder
- ¼ tsp mint powder/ pudina powder
- salt to taste
- ½ tsp sugar optional
- water or milk for diluting
For Garnish
- fresh coriander leaves
- pomegranate seeds
Instructions
To make Boondi Raita
- Soak Boondi in ½ cup water for 10 minutes. This will soften the boondi balls.
- Take curd in a bowl.
- Whisk the curd.
- Add water or milk for diluting curd.
- If curd is sour add milk instead of water for dilution.
- Add all the spices.
- Add salt only just before serving the Raita. Otherwise it will turn Raita sour.
- Gently press the boondi between your palms to remove excess water and add to the raita.
- Give everything a good mix.
- Taste and adjust the spices and salt if required.
- If Raita is sour you can add sugar also. It’s your choice.
For serving
- You can add chopped fresh coriander leaves and pomegranate seeds to enhance flavour.
- Serve chilled.
Notes
- If you like crisp Boondi in raita you can skip Soaking them.
2. Taste the curd. It is always better to know curd’s taste before adding everything else.
3. If the curd is sour add milk instead of water for dilution.
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