Boondi Raita is a fantastic Indian raita recipe to enjoy during any season. It’s crunchy, savory, a bit spicy, and full of Indian spices and flavors.
Moreover, Boondi is a small deep-fried ball that you can quickly get from the market. Mix it with yogurt, and it becomes a savory snack as well. Especially during hot summers, this raita plays a traditional role in beating the heat.
Mostly, Indian families eat Boondi Raita with lunch and enjoy the spicy and savory taste of curd and boondi combination.
About Boondi Raita
It is an Indian condiment consisting of two main ingredients i.e. curd/yogurt and boondi. This is served with main dishes at lunch or dinner.
Sometimes, it is a simple version with limited ingredients and sometimes more spices and a handful of other ingredients are added.
I personally like it with some crunch of the boondi and a bit spicy and tangy in taste. Few people like to add a bit of sugar with other spices in the raita.
The main thing to keep in mind is to use fresh boondi and keep the consistency of the curd as required to get the perfect raita. You can experiment with the spices and flavours to make it taste as you want/like.
Tips For Boondi Raita
- One can make n number of variations by adding more ingredients whichever people like. You can add green chilies, spice mix, chaat masala, herbs, or any such thing.
- The soaking part is to extract extra oil from the boondi and make them soft but you can skip this part if you want to have some crunch.
- The measurement of this recipe is adjustable.
- Use a plant-based or dairy-free version of yogurt to make this vegan.
- It is advisable to make the raita before serving/eating it or it can turn extremely soggy if kept for longer.
- If you like, you can add a tempering of cumin, mustard seeds, garlic, or similar ingredients to the curd. It will give a completely new dish.