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.
If the yogurt is thick, whisk in a few tablespoons 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 it's 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 to the yogurt. This rids of 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 spoil. If kept frozen, make sure to defrost before using in this recipe.
Note: The nutrition facts below are my estimates and is based on the Deep brand. Confirm with your boondi brand as nutrition will vary with different brands. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.