Strange as it may seem, I first had Boondi Raita when I was about 20. I don’t know how it bypassed me till then, but ever since I have been making up for lost time! 🙂
Boondi Raita is very easy to make and is a wonderful accompaniment to Biryanis and Pulaos. I also often it with chapatis or just by itself.
Boondi is a savoury snack that can be best described as small, crisp, deep fried gram flour balls and is easily available in snack shops across India.
This raita is best eaten immediately after it is made. If not, I find that the boondi becomes soggy.
- Khara Boondi or Savoury Boondi – 1/2 Cup
- Dahi or Yoghurt – 3 Cups
- Water – 1/4 Cup
- Chilli Powder – 1/4 tsp
- Chaat Masala – 1/4 tsp
- Salt to Taste
- Whisk the Dahi with the water till its a smooth liquid.
- Add salt and mix well.
- Add the Boondi.
- Garnish with Chilli Powder and Chaat Masala.
- Serve immediately with Pulao, Biryani or Roti.
- Some people soak the boondi in water before adding it to the whisked dahi. However, I do not like the taste of water soaked boondi. I prefer that the boondi soaks up the whisked yoghurt.
- Be careful with the salt because Boondi tends to be salty.