If you are looking for a yummy side dish that is easy to make, go for this boondi raita. This goes great with any dish. It takes only 5 minutes to prepare this boondi raita.
Boondi Raita
Raita is a side dish in Indian cuisine and is very common in almost all parts of India. Boondi raita is made from curd and boondi (deep-fried droplets made of gram flour). Add seasoning as taste. Add crushed roasted cumin seeds, chili powder, a pinch of hing, salt, and chat masala in seasoning for a tangy flavor.
Raita vs Pachadi
This is one popular side dish in North India. This is almost similar to South Indian Pachadi recipes. Pachadi is also a curd-based dish. But adding tadka of mustard seeds, curry leaves, and hing distinguishes it from North Indian Raita.
Raita vs Buttermilk
Raita is slightly thicker in consistency, whereas buttermilk is more diluted than raita. It goes well with paratha and even in the main course. It best accompanies rice, biryani, and pulao dishes. Adding raita or buttermilk to the main course for lunch or dinner adds satisfaction and completes the menu.
Varieties
You can make different varieties of raita. Just change vegetables and fruits as per choice. Read my collection of raita on the blog like veg raita, lauki raita, fruits raita, carrots raita, bathua raita, etc. I have compiled all the raitas in one place. Read my raita collections post on the blog.
How to make boondi raita?
Normally, I take spiced boondi, which is a little spicy. You can also take plain boondi (salted or unsalted). Then, add a pinch of red chili powder or cayenne pepper.
Then, add seasonings to the curd and boondi mix. To mix the seasoning, dry roast cumin seeds, hing, and black salt on a hot griddle. Then, crush them to a coarse powder with a rolling board and pin. Add the coarse powder to the raita. Sprinkle some chili powder or cayenne pepper for spiciness.
Read another collection of curd base sides like dahi aloo, dahi baingan, dahi bhindi.
Seasoning to Make Any Raita
Raita (any raita) is a quick and simple recipe. No fancy items are required to make this super tangy and yummy side dish. But certain ingredients give a punch to our curd dishes. And that is hing or asafoetida. It's a flavor enhancer.
This raita is a quick recipe that takes only 5 minutes or less. It can be seasoned with dry roasted cumin seeds, coriander leaves, mint leaves, cayenne pepper, chat masala, black salt, dried fenugreek leaves (Kasuri Methi), etc depending on your taste and type of raita.
However, I add only black salt and crushed roasted cumin seeds.
1st method: tempering with hing or asafoetida
2nd method: Tempering with roasted and crushed cumin seeds, hing, and black salt.
Recipe Card for Boondi Raita
Boondi Raita
Ingredients
- 1 cup Curd
- ยฝ cup Boondi 100 โ 150gms
- 1 tsp Salt or as per taste
- ยฝ tsp Cumin seeds โ ยฝ tsp
- 1 pinch Red Chilli Powder (Optional)
- 1 pinch Asafoetida/ Hing
- 1 pinch Chat Masala
- Water โ As required
Instructions
- Soak the boondi in fresh or cold water for 5 minutes to soak and become soft.
- Beat yogurt to smooth and mix to the soaked boondi. Adjust water as per the consistency you require.
- Heat a pan and dry roast the cumin seeds. Remove from heat and crush the roasted cumin seed to coarse powder. Add to the curd. Season with salt as per taste.
- Raaita is ready to be served. Sprinkle a pinch of red chilli powder & chat masala. However both are optional and you can skip.
- You can else add tampering of ยผ tsp oil, a pinch of hing and cumin seeds and add them to the raita
Notes
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