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Boondi Raita Recipe | Raita recipe with tips

June 6, 2021 by Nidhi 2 Comments

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Boondi RaitaBoondi 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.
Raita served in ceramic dish

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.

Raita Boondi ka

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

Boondi Raita is a side dish made with Curd, spices, and Boondi. Boondi is small fried round balls of gram flour.
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: Indian
Keyword: Indian Lunch Recipes, recipe for college students, vegetarian side dish
Prep Time: 5 minutes minutes
Cook Time: 0 minutes minutes
Servings: 4 people
Author: Nidhi

Equipment

bowl
Whisk

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.
Tried this recipe?Mention @whatscookingmom or tag #whatscookingmom!

Notes

  1. 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.

Boondi Raita

When you try the Boondi Raita recipe don’t forget to tag @whatscookingmom on Instagram, Pinterest, and Facebook or use this hashtag #whatscookingmom
You can share your pics with us on email also (whatscookingmom@gmail.com)

More from my site

  • Tinda Sabzi Recipe | Tinde ki SabziTinda Sabzi Recipe | Tinde ki Sabzi
  • Paneer Jalfrezi | Indian vegetarian side dishPaneer Jalfrezi | Indian vegetarian side dish
  • Masala Grilled Toast | kids lunch box recipeMasala Grilled Toast | kids lunch box recipe
  • 15 Vegetarian Indian Lunch Ideas part 215 Vegetarian Indian Lunch Ideas part 2

For beginners, Homemade, indian, main meal, No cooking required, quick and easy, Recipe, Summer food, under 10 minutes

Previous Post: « Tinda Sabzi Recipe | Tinde ki Sabzi

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Trackbacks

  1. 15 Vegetarian Indian Lunch Ideas | whats cooking mom says:
    June 13, 2021 at 10:14 am

    […] Paneer Butter Masala, Boondi Raita, Khatta Meetha pumpkin, Rasedar aloo ki sabzi, and […]

    Reply
  2. 15 Vegetarian Indian Lunch Ideas part 2 | whats cooking mom says:
    June 13, 2021 at 9:56 am

    […] Pyaz ( a staple in summers in our house), Khatta meetha Kaddu ( sweet and sour pumpkin vegetable), Boondi Raita, Roti, Tipore, and Imarti ( […]

    Reply

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About Me

Hi welcome to my blog. I am Nidhi Jain. I am an architect by profession, now a stay at home mom to two energetic boys. I love to cook and try new recipes. I’ve started this blog with the help of my husband Axat, to share and explore new vegetarian recipes which are not only delicious but are also healthy. Most of these dishes are easy to prepare and are made from locally easily available ingredients. Read More…

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