Boondi Raita

A simple and one of the most popular raita is obviously the boondi raita. If you have store bought boondi, then it’s just a matter of few minutes to whip out this delicacy. All you need is some crisp boondis, a big cup of fresh and thick curd along with some spices. It’s perfect with any kind of vegetable biryani or pulao or paratha. Serve it chilled. Feel

free to add or omit any spice. Assemble everything only when you are ready to serve it, so that the boondi doesn’t become too soggy.

I have made the boondi too at home. Just mix some besan or chickpea flour with salt and some turmeric powder and make a batter. Deep fry them using a perforated ladle and your crispy boondis are ready. I have used a 240 ml cup. Check out the blog for other raita recipes.

Ingredients:

• Chickpea flour/besan 1/2 cup
• Salt to taste
• Turmeric powder a pinch
• Sugar a pinch
• Chat masala a pinch
• Roasted jeera powder a pinch
• Red chili powder 1/2 tsp
• Thick curd 1.5 cup
• Refined oil as required
• Coriander leaves 2 sprigs
• Mint leaves 8-10

Method:

• Mix the flour, salt and turmeric powder well. Add water slowly and make a medium thick batter.

• Allow the batter to rest for 15-20 minutes.
• Heat oil in a kadhai and make boondi using a perforated ladle.
• Fry until crisp and transfer onto a tissue paper to drain the excess oil.
• Whisk the curd with salt, red chili powder, chat masala and sugar. Or strain it using a sieve to make it smooth and lump free.
• Chill the curd till you are ready to serve.
• Add the fried boondi in a serving bowl and add the chilled curd on top. Add the roasted jeera powder.

• Garnish with finely chopped mint and coriander leaves.

• Serve it with pulao or parathas.