Boondi raita is a delicious and popular variation of raita in Indian cuisine. It is made using boondi, which are small, crispy, deep-fried gram flour balls. Boondi raita is a great accompaniment to spicy Indian dishes, as the cool and creamy yogurt helps balance the heat.
Raita is a popular side dish in Indian cuisine and some other South Asian cuisines. It is a yogurt-based condiment or dip that is typically served alongside spicy dishes to help cool the palate. Raita is made by mixing yogurt with various ingredients such as chopped cucumbers, tomatoes, onions, mint, cilantro, and spices like cumin and black salt. The ingredients can vary depending on regional preferences and personal taste. Here's a recipe to make Classic Indian Boondi Raita at home
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If you like to have Raita with Hyderabadi Biriyani, here is a recipe of it:
Ingredients of Classic Indian Boondi Raita:
- 1 cup plain yogurt (curd)
- 1/2 cup boondi
- 1/4 teaspoon roasted cumin powder
- 1/4 teaspoon red chili powder (adjust to taste)
- A pinch of black salt (kala namak), regular salt to taste
- 1-2 tablespoons fresh coriander leaves, chopped (optional)
- Water (as needed)
- Ice cubes (optional)
Instructions of Making Classic Indian Boondi Raita:
Prepare Boondi:
- First warm water in a pan on oven.
- Take the warm water in a bowl and add the boondi in the warm water. Cover the bowl with a lid and let them get soaked for 10 to 12 minutes.
- Now drain all the water and squeeze the water from them by pressing lightly the boondi in your palms. Take care not to mash them up.
Whisk Yogurt:
- Whisk the yogurt in a mixing bowl until it's smooth and creamy. You can add a little water to achieve the desired consistency if the yogurt is too thick, .
Add Spices:
- Add roasted cumin powder, red chili powder, and a pinch of black salt (kala namak) to the yogurt. Regular salt can be added as per your taste preference.
Mix Boondi:
- Gently fold in the boondi into the seasoned yogurt mixture. Be careful not to break the boondi.
- Check the taste now and add more salt or ground spice powders if required.
Make it Chill:
- The boondi raita can be served cold or at normal room temperature. If you like your raita cold, you can add a couple of ice cubes at this stage to quickly chill it.
- You can also keep it in refrigerator if you want to consume it latter. But try to eat the raita within one day.
- You can add a few teaspoons of water to thin the consistency slightly if in case the raita become thick after refrigeration.
Garnish Your Raita:
- Garnish the boondi raita with freshly chopped coriander leaves or mint leaves..
Serving:
- It can be served as a side dish with various Indian dishes, such as biryani, pulao or as a dip for snacks like samosas or pakoras. They go well with cumin rice and you can also serve boondi raita with stuffed paratha variants like gobi paratha or aloo paratha.
Boondi raita is a simple and quick recipe that adds a refreshing and cooling element to your spicy Indian meals. Adjust the spice levels and salt to your preference. Enjoy!
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