Boondi Raita Recipe – Yogurt Dip with Spiced Gram Flour Dumplings

Last Updated on 4 months by Neha Deshmukh

Boondi Raita Recipe – Yogurt Dip with Spiced Gram Flour Dumplings

Hey everyone! Today I’m sharing a recipe that’s a total lifesaver, especially during hot summer months or when you’re craving something cool and refreshing alongside a spicy meal. It’s my go-to Boondi Raita – a creamy, tangy yogurt dip packed with crunchy, spiced boondi. Honestly, it’s one of those things that just makes a meal complete. I first made this for a family get-together and it disappeared in minutes!

Why You’ll Love This Recipe

This Boondi Raita is seriously the best. It’s incredibly easy to whip up – we’re talking just 5 minutes of prep time! The combination of the cool yogurt, the satisfying crunch of the boondi, and the zing of spices is just… perfect. Plus, it’s super versatile. It’s fantastic with parathas, biryani, pulao, or even as a side with your favorite Indian snacks.

Ingredients

Here’s what you’ll need to make this delicious Boondi Raita:

• 1.5 cups chilled curd (yogurt) – about 300g
• 0.5 cup chilled milk – about 120ml
• 0.5 cup chilled water – about 120ml
• 1 heaped cup plain boondi – about 150g
• 0.5-0.75 tsp red chili powder (adjust to your spice preference)
• 0.75 tsp roasted cumin powder
• 0.25 tsp black salt (kala namak)
• to taste regular salt
• 1 tbsp coriander leaves, chopped (for garnish)

Ingredient Notes

Let’s talk about a few key ingredients to really make this raita shine:

• Boondi: These tiny, fried gram flour balls are the star! You can find them at most Indian grocery stores. They come in different sizes – I prefer the smaller ones for a better texture in the raita.
• Black Salt (Kala Namak): Don’t skip this! It adds a unique, slightly sulfurous flavor that really elevates the raita. It’s what gives it that authentic Indian taste.
• Roasted Cumin Powder: Using roasted cumin powder instead of regular cumin powder makes a huge difference. It has a much warmer, smokier flavor. You can easily roast cumin seeds yourself (dry roast them in a pan until fragrant) and then grind them.

Step-By-Step Instructions

Alright, let’s get cooking! It’s so simple, you’ll be enjoying this in no time.

1. In a large bowl, whisk the chilled curd until it’s nice and smooth. No lumps allowed!
2. Add the chilled milk and water to the curd. This thins it out to the perfect consistency.
3. Now, add the black salt, regular salt, red chili powder, and roasted cumin powder. Give everything a good mix.
4. For soft boondi raita: Gently fold in the boondi and refrigerate for at least 30 minutes before serving. This lets the boondi soften up a bit and soak in all those lovely flavors.
5. For crisp boondi raita: Mix the boondi into the yogurt mixture just before serving to keep it nice and crunchy.
6. Sprinkle a little extra roasted cumin powder and red chili powder on top for a pop of color and flavor.
7. Finally, garnish with fresh coriander leaves. Serve chilled and enjoy!

Expert Tips

• Make sure your yogurt, milk, and water are really chilled. This makes the raita extra refreshing.
• Don’t overmix the raita once you’ve added the boondi, especially if you want it to stay crunchy.
• Taste and adjust the seasoning as needed. Everyone’s spice tolerance is different!

Variations

Want to switch things up? Here are a few ideas:

• Spice Level: Adjust the amount of red chili powder to control the heat. For a mild raita, use just ¼ tsp. For a fiery kick, go up to ¾ tsp or even a full tsp!
• Regional Variations – North Indian Style: My friend’s mom always adds a pinch of hing (asafoetida) to her boondi raita. It adds a lovely savory depth.
• Festival Adaptations: This raita is a staple during festivals like Holi and Diwali. It’s the perfect cooling counterpoint to all the rich, festive food.

Serving Suggestions

Boondi Raita is incredibly versatile! Here are a few of my favorite ways to serve it:

• With hot, flaky parathas (especially aloo paratha!)
• Alongside fragrant biryani or flavorful pulao
• As a cooling dip with samosas or pakoras
• Even as a side with grilled meats or vegetables

Storage Instructions

Boondi Raita is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 24 hours. The boondi will soften over time, so it won’t be as crunchy.

FAQs

Let’s answer some common questions:

• What is Boondi made of? Boondi is made from gram flour (besan) batter that’s dropped into hot oil, creating these tiny, puffed-up balls.
• Can I make Boondi Raita ahead of time? You can prepare the yogurt mixture ahead of time and store it in the fridge. But add the boondi just before serving to keep it crunchy.
• What is the best type of yogurt to use? I prefer using full-fat, plain yogurt for the creamiest texture. But you can use low-fat or Greek yogurt if you prefer.
• Can I use store-bought roasted cumin powder? Absolutely! It’s a great time-saver. Just make sure it’s fresh for the best flavor.
• What can I serve with Boondi Raita besides paratha, pulao, and biryani? Honestly, it goes with almost anything! Try it with kebabs, tandoori chicken, or even as a dip with vegetable sticks.

Enjoy making this Boondi Raita! I hope it becomes a favorite in your home too. Let me know in the comments how it turns out for you!