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