Total time: 5-10 minutes
Serves: 4
Boondi Raita is one of the tastiest raita recipes out there. It goes well with biryani, pulao and aloo parantha. It takes not more than 5 minutes to prepare and it is healthy and perfect for summer. I have used packed boondi but you can make it at home.
INGREDIENTS:
1. 200g curd or yogurt
2. ½ cup boondi
3. 1 tbsp finely chopped coriander leaves, extra for garnish
4. ½ tsp jeera/cumin powder
5. ½ tsp red chili powder
6. ½ tsp black salt
7. Salt to taste
8. Sugar to taste
METHOD:
1. Whisk the curd until smooth, ensure there are no lumps.
2. Add the spices- jeera, red chili, black salt and add the boondi.
3. Add salt and sugar to taste.
4. Mix in the finely chopped coriander leaves.
5. Garnish with extra coriander leaves, cumin powder and red chili powder and serve.
TIPS: If you love crispy boondi, then prepare the raita base first and add in the boondi just before serving. If you love a softer textured boondi, then prepare the raita 20-30 minutes in advance before serving.
Recipe by: Sukanya Saha
Serves: 4
Boondi Raita is one of the tastiest raita recipes out there. It goes well with biryani, pulao and aloo parantha. It takes not more than 5 minutes to prepare and it is healthy and perfect for summer. I have used packed boondi but you can make it at home.
INGREDIENTS:
1. 200g curd or yogurt
2. ½ cup boondi
3. 1 tbsp finely chopped coriander leaves, extra for garnish
4. ½ tsp jeera/cumin powder
5. ½ tsp red chili powder
6. ½ tsp black salt
7. Salt to taste
8. Sugar to taste
METHOD:
1. Whisk the curd until smooth, ensure there are no lumps.
2. Add the spices- jeera, red chili, black salt and add the boondi.
3. Add salt and sugar to taste.
4. Mix in the finely chopped coriander leaves.
5. Garnish with extra coriander leaves, cumin powder and red chili powder and serve.
TIPS: If you love crispy boondi, then prepare the raita base first and add in the boondi just before serving. If you love a softer textured boondi, then prepare the raita 20-30 minutes in advance before serving.
Recipe by: Sukanya Saha