Punjabi Boondi Raita Recipe | How to make Boondi Raita | Boondi Ka Raita – A yoghurt dip prepared with a combination of yoghurt, boondi (small fried balls made of chickpea flour) and a few spices is a delightful accompaniment to Biryani, Pulao or any Indian bread.
Editor’s note: This post was originally published in August 2015 and has been updated with Video and replaced with better edited pictures for comprehensiveness and freshness.
This raita is one of the easiest recipe to whip up when you have boondi readily available at home. It is a North Indian Traditional Raita, especially in the Punjabi cuisine. Milk products are a main part of Punjabi food. This recipe was a part of my REGIONAL INDIAN CUISINE – PUNJABI CUISINE series. If you have missed my post on punjabi cuisine, please click here to have a sneak peak into Punjab!!
The word boondi has come from a Hindi word “Boond”, which means drop. Boondi is made from chickpea flour, which is made into batter and then deep fried into tiny balls. Boondi is also easily available in stores, so it becomes easier to prepare “Punjabi Boondi Raita Recipe”. But boondi can also be made at home with some efforts……Homemade is always the best!!
What exactly is Punjabi Boondi Raita?
Raitas are usually prepared with yoghurt and grated or boiled vegetables or sometimes even with fruits. Punjabi Boondi Raita Recipe is different and unique due to the addition of boondi. This raita is usually prepared for special occasions. Though a simple dish, it would certainly become your favourite once you indulge on it. This is a spicy, chatpata and instant recipe.
To make this raita usually some people soak boondi in hot water first before adding to the yoghurt. This is done so that the oil from boondi drains off and it becomes a healthy dish. However I love boondi when they are crispy and not soft. So I haven’t soaked boondi in water but added to the yoghurt directly just before serving. This way the boondi stays crispy and gives you a nice crunch while eating the raita. However you could follow this Recipe by soaking boondi in hot water too.
Yogurt is a calcium powerhouse and a source of high-quality protein. Yogurt is nutrient rich because it is an excellent source of vitamins and minerals for its calories! It also has the good bacteria which aids in digestion. I’m using low fat yoghurt and Salted & Masala boondi for today’s “Punjabi Boondi Raita Recipe”.
I love the slight tangy taste of yogurt, I love that crunchiness of boondi , I love everything about this simple raita.
Off to the Recipe!
Steps to follow for
Punjabi Boondi Raita Recipe
- Add yogurt to a mixing bowl.
- Add salt, little sugar, sprinkle roasted cumin powder, red chilli powder, chaat masala, and finely chopped coriander.
- Roasted cumin powder gives a nice flavour to the dish. Skip chaat masala if you don’t like it.
- Give it a good whisk until all are incorporated well. Store it in the refrigerator till you serve.
- If you are going to serve immediately, you can add boondi right away and give it a nice stir. (Or) Add boondi just before serving and stir.
- Transfer to a serving bowl. Garnish with a pinch of red chilli powder, cumin powder and mint leaves.
- “Boondi Raita” is ready to be served. It pairs very well with any kind of Indian breads like roti, naan, parathas, stuffed parathas or any pulao.
- Alternatively you can soak boondi in warm water for 2 mins and squeeze out the water, then use it for “Punjabi Boondi Raita Recipe”. This is done to remove excess oil.
- Serve immediately after mixing boondi, else the boondi will absorb the curd and it will become soggy. But if you like your boondi soft then you can mix and keep it for resting for a while.
- Add yogurt in a mixing bowl.
- Add salt, sprinkle roasted cumin powder, red chilli powder, chaat masala, sugar and finely chopped coriander.
- Give it a good whisk and store it in the refrigerator until you serve.
- Just before serving add boondi and stir.
- Transfer to a serving bowl.
- Garnish with a pinch of red chilli powder, cumin powder and mint leaves.
- Boondi raita is ready to be served.
- Serve chilled with biryani, pulao or any Indian flatbread.
- Try to avoid very sour yoghurt.
- Alter the spices and seasonings as per your taste.
- You can also add kara boondi and skip red chilli powder.
- Adding roasted cumin powder gives nice flavour to the recipe. So, don't skip this even if you leave out any other seasonings.
- Chaat masala is optional, skip if you do not like the taste.
YOU MAY WANT TO CHECK OUT OTHER YOGHURT BASED RECIPES FROM BLOG:
- Masala Chaas or Spiced Buttermilk
- Onion Raita
- Strawberry Banana Yoghurt Smoothie
- Mango Lassi
- Gingered Plum Blueberry Smoothie
And many more to come!!…..Stay Tuned!!
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