Boondi Raita is a delicious Indian side dish, made from yogurt, spices, and little balls of fried chickpea flour or ‘boondi’. Read on for our simple recipe.
Raita comes in many variations, but in essence is a spiced, savory yogurt dish that accompanies Indian and Southeast Asian cuisine. Often used to cool down a spicy dish or add another flavor and texture to a meal, it can transform your mid-week meal from something delicious to extraordinary.
The most common spices added to the yogurt or curd are toasted, ground cumin seeds, and a little chili. Many versions will add fresh herbs like cilantro or mint. It’s quite common to add diced cucumber or tomato.
Boondi raita uses boondi. These are small fried balls of gram or chickpea batter, again usually flavored with a little spice. They can be stirred directly into the yogurt, which keeps them a little more crispy for an interesting texture. Some people prefer to soak them in liquid before adding them to the raita. Try both and see which you prefer!
Making Vegan Raita
Yogurt or curd has natural probiotic health benefits which are essential for a healthy gut. The great news is that if you want to make a non-dairy boondi raita, the live cultures used to make vegan yogurt also support digestion. You can buy vegan yogurt in stores, or you could try and make your own vegan oat yogurt at home, to be even more sustainable. Whatever you choose, always remember to purchase local and organic, wherever possible.
Simple Boondi Raita Recipe
This simple boondi raita recipe can be whipped up in less than 10 minutes, is easy to double or triple, and goes excellently with curries, as a dip for crudités or fries, or spread in a sandwich or wrap. Many people enjoy a bowlful as a satisfying, protein-rich snack. Chaat masala is a slightly tangy-sour spice mix used in many street foods, snacks, and recipes. It usually contains amchur, a dried mango powder. If you can’t find it, you could use a squeeze of lemon or lime juice.
This recipe will make 2 servings.
Ingredients:
- 1 cup (oat-based) yogurt
- ½ tsp. roasted ground cumin
- ¼ tsp. salt (or black salt, for an extra pungent kick)
- ¼ tsp. fresh green chili, finely chopped (use less if you don’t want it too hot)
- ⅛ tsp. freshly ground black pepper
- ½ tsp. chaat masala
- a small bunch of fresh cilantro, washed and finely chopped
- ¾ cup boondi
Instructions:
- Add the yogurt to a bowl and whisk gently.
- Stir in the rest of the ingredients except the boondi. Taste and add a little more salt, or spices if you want.
- Add the boondi and mix well. Feel free to garnish with a little extra cilantro and ground cumin.
- Store any leftovers in a lidded container in the fridge and enjoy within 2 days.
Read more:
- Poha: How to Prepare the Vegan Breakfast Rice From India
- How to Make Ghee: Simple Recipe and Tips
- How to Make Chickpea Flour: Homemade Recipe
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