Boondi ki Raita Recipe
Boondi ki Raita
North Indian Yogurt Dip/Condiment
Submitted By: Taz
Ingredients:
1 Cup Plain Yogurt (Dahi)
1 ½ Cups Plain, Salted
Boondi
(Chickpea Flour Puffs)
2 tsp Fresh Mint -OR- Coriander Leaves (Pudina/Dhania Patta) - fine chopped
½ tsp
Chaat Masala
½ tsp Fennel Powder (Saunf Podi)
½ tsp Roasted Cumin Powder (Bhuna Jeera Podi)
¼ tsp Red Chile Powder (Lal Mirchi)
¼ tsp Fresh Ground Black Pepper (Kali Mirch)
Kosher Salt (Namak) to taste
-OPTIONAL GARNISH-
Sprinkle of Red Chile Powder (Lal Mirchi)
Sprinkle of Roasted Cumin Podi (Bhuna Jeera Podi)
Additional chopped Fresh Mint -OR- Coriander Leaves (Pudina/Dhania Patta)
Preparation:
- Place the yogurt in a non reactive bowl and whisk smooth
- Add all of the remaining ingredients (minus the boondi) and thoroughly combine
- Fold in the boondi until well incorporated*
- Adjust seasoning - Transfer to a serving dish and garnish as desired
- Serve chilled or at room temperature alongside biryani, pulao, paratha or chapatti, or as part of any Indian meal
Can store refrigerated in an airtight container for up to 3 days (boondi will continue to soften over time)
*
If you want your boondi crisp then serve immediately - If you want your boondi to be 'cloud soft', add
¼ Cup whole milk to the mixture when whisking and allow the raita to chill in the refrigerator for 1-2
hours before serving
