Boondi Raita is an Indian spiced yogurt dish, seasoned with salt, chaat masala, roasted cumin, cayenne, and tiny fried gram-flour pearls known as boondi.
This popular side dish is served chilled to complement hearty Indian lentils, curries, rice dishes, roti and parathas (flatbreads).
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Indian food is much more than curries, lentils and rice. The condiments and side dishes are equally delicious and are an important part of everyday meals.
As a young girl, I remember my mother preparing dals and curries with numerous side dishes. The spread typically included rice, paratha, chutney, and some form of yogurt.
It was the spiced yogurt known as raita that was my favorite part. Raita can be prepared in many different ways, but the best yogurt side dish for me was Boondi Raita, since it elevated an everyday meal to a special occasion feast.
Luckily for me, my girls also share the love for Boondi ka Raita, so we end up making it often. It's crunchy, spicy, salty, creamy, everything you want in raita - and it takes only 5 minutes to mix together!
What Is Boondi?
Boondi refers to small pearls of chickpea flour that have been deep-fried in oil until golden brown and crispy.
Gram flour (besan or chickpea flour) is first mixed with water to form a batter. This batter is then passed through a filtered spoon/sieve and dropped directly in hot oil for deep frying.
What Is Boondi Raita?
Raita is an Indian accompaniment or condiment, in which yogurt is whisked until smooth, then seasoned with sugar, salt, and spices. It's a creamy, cooling side dish or condiment enjoyed daily in most Indian households.
Boondi Raita is seasoned yogurt mixed with fried boondi (gram-flour pearls). It is also known as boondi ka raita, raita boondi, or Dahi boondi.
Ingredients - Notes & Substitutions
Here's what you need to make this quick and easy Boondi Raita:
Yogurt: I prefer to use full-fat or 2% milk-fat yogurt for a creamy consistency. If Greek yogurt is all you have, thin it out to your liking by adding chilled water.
Black Salt (Kaala Namak): Black salt is a rock salt from the salt mines of the Himalayas (Pakistan, Bangladesh, India, Nepal, etc.). It has a sulfurous, pungent, umami flavor and has been known to be associated with many health benefits. Also known as Himalayan salt, or Kala namak, you can find this pinkish-brown salt in Indian markets or online. If you don't have black salt, regular table salt will do.
Roasted Cumin Powder: Known as Bhuna Jeera in Hindi, roasted cumin powder can be easily made at home, or bought at any Indian grocery store or online.
Boondi: There are three boondi brands I particularly enjoy - Bikano, Deep, and Haldiram. I prefer plain, salted boondi, so I can control the seasoning. Purchase at your local Indian grocery store or online.
Cayenne: Add a pinch for a slight kick. You can skip it if you like.
Optional Ingredient- Sugar: If your yogurt is sour, to begin with, add a pinch or two of sugar to balance the tartness. It's an optional ingredient though.
Scroll to the recipe card for a detailed list of ingredients and quantities.
How To Make Boondi Raita
A simple list of ingredients, one bowl, and a whisk are all you need for this boondi raita recipe.
Add yogurt to a mixing bowl and whisk until the yogurt is smooth.
Add boondi along with salt and seasoning and fold in gently. Transfer the raita to a serving bowl. Garnish with fresh coriander and serve cold.
How to Store
Boondi loses its crisp texture once it's mixed with yogurt, so I recommend assembling this raita just before serving.
Leftovers can be stored in the refrigerator for 1 day, just know that the boondi will become soggy.
Variation: Boondi Raita Recipe With Tadka
Sometimes, I like to add tadka to this raita to take it up a notch. Tadka is the Indian cooking technique known as tempering. To make a boondi raita recipe with tadka, simply:
- Heat a small skillet over medium heat for 30 seconds, then add 1 teaspoon oil.
- Add ¼ teaspoon black mustard seeds. Let them splutter. Add 5-6 curry leaves and ¼ teaspoon Kashmiri red chili powder. Cook for 30 seconds.
- Pour over the raita and serve chilled.
Serving Suggestions
I like to serve boondi raita cold, and garnish it with fresh chopped cilantro (coriander leaves), and sometimes fresh mint as well.
Some of my favorite pairings include:
- Rajma Chawal, Dal Makhani, Chana Dal, and similar curries
- Biryani, Pulao, Jeera rice or any rice-based dish
- Palak Paneer, Chicken, Lamb or Goat Curry
Recipe Tips
- If the yogurt is thick, whisk in a few tablespoons of milk or water to thin it. I like my raita on the thick side, but the consistency is all about personal preference.
- Adjust the spices per your taste. The chaat masala and roasted cumin powder will impart mild heat. Roasted cumin powder is also cooling to the body. Skip the cayenne to keep the raita mild. Add sugar if you like.
- Whisk the yogurt with a balloon whisk, if possible. This incorporates more air, ensuring the yogurt is smooth and creamy.
- Add the boondi straight from the package to keep its crisp texture intact. Alternatively, you can soak the boondi in hot water for 5 minutes and gently squeeze out the water with a clean kitchen towel before adding it to the yogurt. This rids off excess oil and will make the raita smell fresh.
- Store the boondi in the fridge. When kept for a long period of time, boondi starts to smell funny since the oil begins to go rancid. Keeping it cold will prevent the oil from spoiling.
Frequently Asked Questions
Other than being used in raita, Boondi has two other popular variations:
Sweet Boondi- Indian Dessert: In this preparation, the deep-fried Boondi pearls are tossed in sugar syrup to create a sweet Indian dessert, which is often offered as prasad (offering) in temples.
Khara Boondi- Savory Snack Variation: Khara or Tikha is the savory version. To make this, the batter is mixed with spices before frying, and crushed and fried curry leaves are added to the fried pearls. Khara boondi is eaten by itself or added to Indian-namkeen (savory snack).
In America, yogurt is the usual spelling, whereas yoghurt is a variant spelling common in British English and India. Both are correct since the two spellings are used in the same context.
One serving size of this recipe contains about 200 calories.
Popular Raita Recipes
These recipes are part of Indian Recipes Collection:
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📖 Recipe
Boondi Raita
Ingredients
- 2 cups yogurt, lowfat (I use 2%)
- ¼ teaspoon black salt (kaala namak) or regular table salt
- ¼-½ teaspoon chaat masala
- ¼ teaspoon roasted cumin powder
- ⅛ teaspoon cayenne (skip for mild)
- ¾ cup boondi (I use Bikano or Deep brand)
- 2 tbs chopped cilantro
Instructions
- Add yogurt in a mixing bowl. Add salt and seasoning and whisk until the yogurt is smooth.
- Add boondi and fold it in gently.
- Transfer the raita to a serving bowl. Garnish with fresh coriander and serve cold.
Notes
- If the yogurt is thick, whisk in a few tablespoons of milk or water to thin it. I like my raita on the thick side, but the consistency is all about personal preference.
- The spices can be adjusted as per your taste. The chaat masala and roasted cumin powder will impart mild heat. Roasted cumin powder is also cooling to the body. Skip the cayenne to keep the raita mild.
- Whisk the yogurt with a balloon whisk, if possible. This incorporates more air, ensuring the yogurt is smooth and creamy.
- Add the boondi straight from the package to keep its crisp texture intact. Alternatively, you can soak the boondi in hot water for 5 minutes and gently squeeze out the water with a clean kitchen towel before adding it to the yogurt. This rids off excess oil and will make the raita smell fresh.
- Store the boondi in the fridge or freezer. When kept for a long period of time, boondi starts to smell funny since the oil begins to go rancid. Keeping it cold will prevent the oil from spoiling. If kept frozen, make sure to defrost before using in this recipe.
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