Boondi Raita can add a colorful, festive touch to any meal. Boondi are pearl-shaped, tiny, fried fritters made with besan (chickpea flour, i.e., bengal gram flour). Boondi is usually enjoyed as a crunchy snack, but on occasion also served up as raita. Boondi is available in Indian grocery stores. (You can also make it from scratch, but that’s another recipe!)
Cooking Time: 5 minutes
- 1 1/2 cups boondi
- 2 cups plain yogurt
- Salt to taste
- 1 tbsp cilantro (coriander leaves), finely chopped
- 1/4 tsp red chilli powder
- 1/4 tsp cumin powder
- 1 tsp vegetable oil
- 1/2 tsp mustard seeds
- 3-4 curry leaves, chopped
- Soak the boondi in some water for about a minute. Squeeze out the water gently and add the boondi to the yogurt.
- Add a little salt, chilli powder, cumin powder, green chillies, cilantro, and mix well.
- Heat oil in a small pan. Add the mustard seeds. As they start to pop, add the curry leaves and pour over the boondi raita.
- Serve the raita with any flavored rice, such as pulao or fried rice.