- Servings: 4
- Soaking time:2 minutes.
- Preparation time: 1 minutes.
- Mixing time: 2 minutes.
- Total time: 5 minutes.
The origin of Boondi Raita lies in the heart of traditional North Indian cuisine, where yogurt based dishes have always been an essential part of the meal.
Raita itself dates back to ancient times, rooted in Ayurveda, as curd was considered a cooling food that balanced the heat of spices in Indian cooking. The addition of boondi tiny fried gram flour pearls came later as a creative twist, believed to have originated in Rajasthan, where gram flour (besan) is widely used in daily cooking.
Over time, this simple boondi and creamy yogurt spread across regions, becoming a popular side dish served with Poori, Pulao, Brinjal Biryani, Muli Paratha.
Including this raita in your meal will make the meal more enjoyable. Above all this preparation is full of calcium and protein.
Ingredients:
- Boondi: ½ cup
- Curd (Yogurt): 1 cup
- Cumin seed (roasted powder): 1 teaspoon
- Salt: half teaspoon
- Sugar: ½ teaspoon (optional)
- Chilli powder: ½ teaspoon
- Fresh mint leaves: 1 teaspoon
- Green chilli: 1 no.(optional)
Preparation:
- Soak the boondi into hot water for couple of minutes, discard the water. Keep aside.
- Chop mint leaves and green chilli keep aside.
Method:
- Take a mixing bowl.
- Put the curd, salt, cumin seed powder, chilli powder, green chilli and chopped mint leaves into the bowl.
- Mix them well.
- Add soaked boondi into the curd, mix well and put into serving bowl.
- Boondi raita is ready. Sprinkle the little cumin powder and chilli powder over the prepared raita.
- You can serve this as a side dish too.
Boondi raita by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.