Boondi Raita – Indian Recipe
Flavor:
- Sweet and Tangy: The raita has a balanced sweetness from the yogurt and a subtle tanginess that cuts through the richness.
- Spicy: A hint of spice from red chili powder adds a warm kick to the dish.
- Savory: The cumin powder and chaat masala provide a savory and aromatic flavor profile.
Texture:
- Creamy: The yogurt base gives the raita a smooth and creamy texture.
- Crunchy: The boondi adds a delightful crunch to every bite.
Detailed Recipe:
Ingredients:
- 1 cup plain yogurt
- 1/2 cup boondi (deep-fried gram flour balls)
- 1/4 teaspoon red chili powder
- 1/4 teaspoon cumin powder
- 1/2 teaspoon chaat masala (optional)
- Salt to taste
- Fresh coriander leaves, chopped (for garnish)
Instructions:
- Prepare the Boondi: If you're making boondi at home, follow a recipe for deep-frying gram flour batter into small balls. If using store-bought boondi, soak it in warm water for a few minutes to soften it slightly.
- Whisk the Yogurt: In a bowl, whisk the yogurt until it becomes smooth and creamy.
- Add Spices: Add red chili powder, cumin powder, chaat masala, and salt to the yogurt and mix well.
- Combine Boondi and Yogurt: Add the drained boondi to the yogurt mixture and gently fold it in.
- Garnish and Serve: Garnish with chopped coriander leaves and serve the Boondi Raita chilled.
Tips:
- For a thicker raita, you can strain the yogurt to remove excess liquid.
- If you prefer a sweeter raita, add a pinch of sugar.
- You can adjust the spice level by adding more or less red chili powder.
- For a healthier version, use low-fat yogurt and baked boondi.
Enjoy this refreshing and flavorful Boondi Raita as a side dish with biryani or as a light snack! Can't beat a good veggie biryani, especially with boondi raita and Pasand Pickle.
It's a popular accompaniment in Indian cuisine, particularly with dishes like biryani, pulao, or kebabs. The preparation method may vary, but typically, yogurt is whisked until smooth and then seasoned with salt, roasted cumin powder, chopped green chilies, finely chopped coriander leaves, and a hint of achaar or pickle masala for an extra kick of flavor. Sometimes, finely chopped onions or grated carrots are also added for additional crunch and texture.
- 1 cup Plain Yogurt (Curd)
- 2 tsp Pasand Achaar (Indian Pickle of your choice)
- 1/4 tsp Onion (Finely Chopped (Optional))
- 1/4 cup Tomato (Finely Chopped (Optional))
- 1 tsp Green Chili (Finely Chopped (Optional))
- 1/2 tsp Roasted Cumin Powder
- 2 pinch Fresh Coriander Leaves (Chopped for Garnish (Optional))
In a mixing bowl, whisk the yogurt until smooth.
Add the chopped Pasand pickle (achaar) of your choice to the yogurt and mix well.
I have tried this recipe with Pasand Khaman Gunda Pickle, Pasand Gorkeri, Pasand Mixed Pickle & Pasand Mango Pickle. I have yet to try the Pasand Chundo. Do let me know in the Comments how your Fusion turned out and which Pickle you used.If using, add the finely chopped onion, tomato, and green chili to the yogurt mixture and mix until well combined.
Season the raita with roasted cumin powder and salt according to taste. Mix well.
Garnish the raita with freshly chopped coriander leaves if desired.
Refrigerate the achaar raita for at least 30 minutes to allow the flavors to meld together.
Serve chilled as a refreshing accompaniment to biryani, pulao, or any Indian meal.
- You can adjust the quantity of pickle and other ingredients according to your taste preferences.
- You can also experiment with different types of pickles to create variations of achaar raita.