Boondi Raita

Boondi Raita is a creamy yogurt (base ingredient) paring with crispy boondi (small fried balls made of chickpea flour) and flavored with Indian spices. It can be served as a side dish with Indian breads, appetizers, pulao, biryani or curries.

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Serves 2

  • 1 cup plain yogurt (skim or full fat)
  • 2-3 tbsp mik (optional, you can add some water as well)
  • 1/4 tsp of cumin powder
  • a pinch of paprika powder
  • salt to taste
  • 1-2 springs of coriander leaves (chopped) for garnish or
  • 1-2 tbsp spring onions (chopped) for garnish

How to make Boondi Raita:

  1. In a bowl beat the yogurt. Add few spoons of milk to make yogurt smooth and creamy.
  2. Add salt, cumin powder and paprika and mix well.
  3. Add the boondi (soaked or crispy). Look below.
  4. Serve as a side dish with roti, paratha or as accompaniment to a main dish such as a biryani.


Many recipes sugesting soaking boondi in warm water to make them soft. they swell a little in size and become soft. Their entire crispiness is lost. Then, they are squeezed off the excess water and then added to the spiced yogurt. So you have a spiced yogurt with the soft boondi melting in your mouth. Boondi, crispy and crunchy, small fried balls will become soft when they are soaked in yogurt. I like to put them on the top of yogurt so they will stay crunchy and crispy longer. I prefer to use plain unsalted boondi. But you can find many flavors of boondi.

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