What is ‘Indian Boondi Raita’?
Boondi Raita is one of the most popular Indian side dishes. It is served with a variety of Indian main course meals as a dipping sauce.
This delightful concoction combines the sweetness, mild spiciness, and refreshing essence of curd, spices, salt, sugar, and, of course, Boondi – the star ingredient.
Table of Contents
It is, comprising tiny, crispy fried gram flour balls, serves as the essence of this raita recipe. Easily procurable in supermarkets or Indian grocery stores among dry snacks, it is also readily available in many Indian sweet shops.
Here’s a cherished Boondi Raita recipe infused with the freshness of herbs, a personal favorite owing to its calming hue and invigorating taste.
The Green Paste
I use a refreshing herb paste to flavor the curd and give it a bright green color. This paste comprises spring onion stalks, mint leaves, and green chili, blended with a tablespoon of curd to create the green mixture.
Surprisingly, I’ve discovered that these flavorful spring onion stalks can be used to make more than just salads and garnishes; they lend themselves beautifully to raita and stuffed parathas.
While not commonly found in restaurant-style boondi raita, adding the green paste is an optional enhancement.
Other Ingredients
Curd:
Opt for plain, unsweetened curd or thick Greek yogurt. For a vegan alternative, dairy-free yogurt can be used.
Spices:
Include Chaat Masala, Roasted Cumin Powder, Red Chilli Powder, and Salt. Adjust the spice quantities to suit your taste preferences.
Sugar:
A touch of sweetness helps balance the spiciness and heat. Granulated white sugar or jaggery powder are recommended choices.
Water or Milk:
If the raita is too thick, adjust the consistency by adding ¼ cup of plain water or room temperature milk for a creamier texture.
How to Make
It is very Simple to make this with only 4 steps –
Step 1) Soak boondi in warm water for 5 – 6 minutes to soften it. Transfer to a colander and allow to cool down completely. Do not press it too hard with a spoon as it will turn into a mash.
Step 2) Whisk curd with spices, salt, and sugar to a smooth, lump-free consistency.
Step 3) Make a green paste of spring onion stalks, mint leaves, and green chili using 1 tablespoon of curd.
Step 4) Combine green paste with masala curd. Whisk. Add softened boondi and mix nicely.
OR
Indian Special Green Boondi Raita is a delightful variation of the traditional raita. To prepare this delicious dish, combine plain, unsweetened curd or Greek yogurt with spices like Chaat Masala, Roasted Cumin Powder, Red Chilli Powder, and Salt. For a touch of sweetness, add granulated white sugar or jaggery powder. Adjust the consistency by incorporating ¼ cup of water or milk. Enjoy the flavorful green paste as an optional addition to elevate your raita experience.
Serving Suggestion
This delectable green boondi raita complements dishes such as aloo ke gutke or potato roast exceptionally well. Personally, I enjoy pairing it with aloo ki sabzi, pav bhaji, palak puri, rajma curry or methi paratha for a delightful meal combination.
For Indian main course options like vegetable pulao, chicken pulao, paneer pulao, or chana masala, this green raita serves as a wonderfully refreshing and cooling side dish.
Remember not to leave the raita at room temperature for more than 2 – 3 hours, as the curd may start to sour. It’s advisable to store any leftovers in the refrigerator for later consumption.
FAQs
What kind of yogurt to use?
Use regular Indian yogurt (homemade or store-bought) or Greek yogurt to make raita. If using Greek yogurt, add half a cup of water/milk to give it thin it down.
Can I add more veggies in Raita?
Feel free to add any veggies like cucumbers, beets, carrots, onions, tomatoes to your raita.
You can also add some greens like spinach, beet leaves, or baby kale leaves to it. Add some mint leaves along with cilantro for a more refreshing taste.
