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Boondi Raita

| March 8, 2013 Comment


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!)

Servings: 2-4
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

For seasoning

  • 1 tsp vegetable oil
  • 1/2 tsp mustard seeds
  • 3-4 curry leaves, chopped


  1. Soak the boondi in some water for about a minute. Squeeze out the water gently and add the boondi to the yogurt.
  2. Add a little salt, chilli powder, cumin powder, green chillies, cilantro, and mix well.
  3. 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.
  4. Serve the raita with any flavored rice, such as pulao or fried rice.


Category: Salads and Raitas, Salads and Raitas - No-Onion No-Garlic

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