Raita is an important part of North Indian meals. There is a variety of raitas which are prepared in Indian cuisine and Boondi raita is among the most popular ones. Boondi is made of gram flour (besan) and then it is put in beaten curd added with salt and spices. Boondi is available ready made in markets hygienically packed or even in loose form.
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- 1 cup Yogurt
- 2 tablespoons Boondi
- ½ teaspoon Roasted Cumin powder
- ¼ teaspoon Black salt
- ¼ teaspoon Black Pepper powder
- Salt, to taste
- Pinch of Red chili powder
Procedure for making Boondi Raita
- Beat the curd nicely to get a smooth texture. If the curd is a little sour add some cold milk to it.
Note: You may use this hand beater to easily beat curd.
- Soak boondi in ½ cup water for 10 minutes or until soft. If you like the crunchy taste of boondi don’t soak it. Instead put it in beaten curd just before serving.
- Add all spices to the beaten curd except red chili powder.
- Transfer the boondi in a strainer and press slightly with hand to drain out excess water.
- Add boondi into beaten spiced curd, stir gently to mix, garnish with red chili powder and jeera powder.
- Keep in refrigerator for ½ an hour before serving (this is optional).
- Serve cold with meals.