Boondi Raita Recipe
Looking for a quick and refreshing side to complement your Indian meals? Boondi Raita is a creamy, tangy, and lightly spiced yogurt dish that adds the perfect balance to spicy curries, biryanis, and Indian breads.
Boondi Raita is a classic Indian yogurt-based side dish that combines crispy, fried gram flour pearls (boondi) with fresh, chilled yogurt for a refreshing and flavorful accompaniment. It adds a cooling balance to spicy curries, biryanis, or flatbreads like roti and naan, making every bite creamy, tangy, and satisfying. This easy boondi raita recipe is perfect with spicy Indian curries, biryani, pulao, or parathas, adding a tangy and cooling effect to your meal. Made with simple ingredients like cumin powder, black salt, and fresh coriander, this homemade boondi raita is quick to prepare and ideal for weeknight dinners, festive meals, or Indian thalis.
Ingredients and Substitutes
- Yogurt (curd): Use 1 cup of fresh, thick yogurt, you can substitute with Greek yogurt for a creamier texture.
- Boondi (fried gram flour pearls): This is the main ingredient, take ½ cup crispy boondi, for a healthier option, you can use roasted or air-fried boondi.
- Cumin powder: Add ½ teaspoon roasted cumin powder, you can replace it with chaat masala for extra tanginess.
- Black salt: Use as per taste, regular salt can be used if black salt is unavailable.
- Sugar: Adds sweetness and balances the flavors, if you don’t have it, honey can be an alternative.
- Fresh coriander leaves: It adds freshness and improve garnish, if unavailable, mint leaves can be used for a different flavor twist.
- Green chili (optional): Finely chop 1 small green chili for mild heat, skip it or use red chili flakes for less pungency.
- Water: Use 1–2 tablespoons water to adjust the raita consistency, pure milk can be used if you prefer a slightly richer taste.
How to Make Boondi Raita
1. Start by whisking one cup of fresh yogurt until it is smooth and creamy.
2. Add ½ teaspoon roasted cumin powder, ¼ teaspoon black salt, and ½ teaspoon sugar to the yogurt and mix well. If you like a little heat, stir in one small finely chopped green chili.
3. Next, add half a cup of crispy boondi to the yogurt and gently fold it in so that the boondi is evenly coated but does not become soggy. If the raita is too thick, stir in one or two tablespoons water or milk to reach your desired raita consistency.
4. Finally, sprinkle fresh coriander leaves over the top and give the raita a gentle mix. Cover and refrigerate for 10 to 15 minutes to let the flavors meld and to chill it slightly before serving.
Serving Suggestions for Boondi Raita
Boondi raita is a versatile side dish that pairs wonderfully with a variety of Indian meals. Serve it alongside spicy biryanis or pulaos to balance the heat and add a cooling element to each bite. It also complements rich curries like paneer butter masala, dal makhani, or chicken curry, making the meal more refreshing and flavorful.
For lighter meals, boondi raita works well with Indian breads such as roti, paratha, or naan, and can even be enjoyed as a dip for snacks like samosas or pakoras. You can also garnish it with extra coriander, a pinch of chaat masala, or a few pomegranate seeds to add color and a burst of flavor, making it an attractive and tasty addition to any table.
Frequently asked questions
Boondi raita is a traditional Indian side dish made by mixing crispy gram flour boondi with fresh, chilled yogurt and mild spices. It is often served with biryani, pulao, or Indian breads to balance the spiciness of the meal.
To keep boondi soft yet not soggy, add it to the yogurt just before serving or let it soak for only a few minutes. You can also lightly roast or air-fry boondi for a firmer texture.
You can substitute boondi with roasted chickpeas, puffed rice, or small fried gram flour crisps for a similar texture and flavor.
Yes, you can replace yogurt with plant-based alternatives such as coconut yogurt or almond yogurt to make a vegan version of boondi raita.
Boondi raita can be stored in the refrigerator for up to 24 hours, but the boondi may soften over time. It is best enjoyed fresh for the best texture.
Recipe Card
Boondi Raita Recipe
Equipment
- 1 Whisk
- 1 Mixing bowl
- 2 Measuring cups and spoons
- 2 Serving bowl
Ingredients
- 1 cup yogurt curd
- ½ cup boondi
- ½ tsp roasted cumin powder
- ¼ tsp black salt
- ½ tsp sugar
- 1 tbsp fresh coriander leaves chopped
- 1 small green chili finely chopped (optional)
- 1 cup water
Instructions
- Whisk the yogurt until smooth and creamy.
- Add roasted cumin powder, black salt, sugar, and finely chopped green chili (if using) to the yogurt and mix well.
- Gently fold in the crispy boondi so it is evenly coated but does not become soggy.
- Add water or milk one tablespoon at a time to reach your desired consistency.
- Sprinkle chopped coriander leaves on top of raita and mix gently.
- Refrigerate the raita for 10–15 minutes to chill and let the flavors meld.
- Serve chilled with biryani, pulao, curries, or Indian breads like roti and paratha.
Notes
- Add boondi just before serving to keep the raita fresh and crispy.
- You can garnish raita with pomegranate seeds or a pinch of chaat masala for extra flavor.
- Adjust spice level with green chili or red chili flakes according to taste.
