Boondi Raita Recipe | Easy Dahi Boondi Recipe

The key ingredient of this boondi raita recipe is ‘Boondi Pearls’. Boondi are tiny crispy deep-fried balls, made with gram flour batter and formed into hundreds of tiny pearl-sized balls. It is easily available in Pakistani/Indian grocery stores.

This is a quick, easy and flavourful recipe, commonly served as an accompaniment with pulao or biryani. It consists of yogurt, boondi, spices and herbs. It comes together very quickly and loved by everyone. Even my little daughter loves this raita. Do give this recipe a try and let me know your feedback in comments.

Ingredients for boondi raita:

How can I serve boondi raita?

• This raita is commonly served as an accompaniment with pulao or biryani.
• It can also be served as a side with stuffed paratha or naan.
• Serve this raita with pakora, tawa kabab, tandoori wings, tuna kebab or curries.

Can I make this boondi raita ahead of time?

• It stays good for 2 to 3 days in the refrigerator in an airtight container.

Recipe Notes and Tips:

• You can adjust the spices as per your taste.
• Make sure that the yogurt you’re using is not sour.
• If your raita is too thick, you can simply add some water, buttermilk or milk to get the desired consistency. I added ½ cup of water because I used quite thick and creamy yogurt.

For soft boondi:

• I prefer adding bondi pearls directly to the raita without soaking it as the boondi soaks up the liquid in raita so quickly. Let the raita refrigerate for few minutes before serving until the boondi balls are soft.
• You can also soak the boondi balls in lukewarm water for few minutes, strain with a strainer and then use in raita.

Variations:

• Add some chopped green chilies for more chili kick.
• You can also add in some finely chopped cucumber or green coriander if you like.
• I use thick Greek yogurt, but you can use buttermilk (just skip adding water if you are using buttermilk).
• I often add frozen chutney cube to my raita for more flavor.
• To make this raita recipe vegan, use a plant based yogurt like cashew yogurt or almond yogurt.

Video Instructions:

You might also like!

• Onion Salad or Lacha Pyaz
• Instant Mix Pickle
• Green Chutney
• Khajur Imli Chutney

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Serves: 4 Prep Time: 10 Minutes

Nutrition facts: 50 calories 50 fat

Rating: 4.8/5

( 4 voted )

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Ingredients

• Yogurt – 1 cup
• Water – ½ cup
• Onion (chopped) – 1
• Fresh Mint (chopped) – 2 tablespoons
• Boondi Balls – ½ cup
• Cumin Powder – 1 teaspoon
• Salt – ½ teaspoon
• Red Chilli Powder – ½ teaspoon
• Chaat Masala – ½ teaspoon

Instructions

Step by step recipe is given below:

1. In a bowl, add yogurt and water and thoroughly whisk them until smooth and creamy.
2. Add chopped onion, chopped mint, boondi, cumin powder, salt and red chilli powder. Mix well.
3. Garnish with some crispy boondi, mint leaves and sprinkle with chaat masala. Serve chilled.

Enjoy! And Remember ‘COOKING IS EASY’!

Notes

• You can adjust the spices as per your taste.
• Make sure that the yogurt you’re using is not sour.
• If your raita is too thick, you can simply add some water, buttermilk or milk to get the desired consistency. I added ½ cup of water because I used quite thick and creamy yogurt.