Kara Boondi Raita Recipe – Spicy Indian Yogurt Dip with Chat Masala

Last Updated on 4 months by Neha Deshmukh

Kara Boondi Raita Recipe – Spicy Indian Yogurt Dip with Chat Masala

Hey everyone! If you’re anything like me, you love a good raita alongside a flavorful Indian meal. It’s the perfect cooling counterpoint to spicy curries and biryanis, and honestly, it just makes everything taste better. Today, I’m sharing my go-to recipe for Kara Boondi Raita – a spicy, tangy, and incredibly refreshing yogurt dip that’s guaranteed to be a hit. I first made this for a family get-together and it disappeared in minutes!

Why You’ll Love This Recipe

This Kara Boondi Raita isn’t just another side dish; it’s a flavor explosion! The crunchy kara boondi adds a delightful texture, while the chat masala and chili powder give it a lovely spicy kick. It’s super quick to make – seriously, just 5 minutes of prep time – and requires minimal effort. Plus, it’s incredibly versatile. You can adjust the spice level to your liking, and it pairs beautifully with so many different dishes.

Ingredients

Here’s what you’ll need to whip up this delicious raita:

• 1 ½ cups thick curd (approximately 360ml)
• ½ cup kara boondi (approximately 60g)
• ¾ teaspoon red chili powder (approximately 3g)
• ½ teaspoon chat masala powder (approximately 2.5g)
• ¼ teaspoon pepper powder (approximately 1g)
• 1 tablespoon chopped coriander leaves (approximately 7g)
• Salt to taste

Ingredient Notes

Let’s talk ingredients! The star of the show is definitely the kara boondi. These tiny, fried chickpea flour balls are delightfully crunchy and add a wonderful savory element to the raita. You can usually find them at Indian grocery stores, and sometimes even in the international aisle of larger supermarkets.

Now, about the curd. In India, we have so many different types of yogurt! Dahi is the traditional term, and it can range from super thick and creamy to slightly thinner. For this recipe, you want a thick, hung curd – basically yogurt that’s been strained to remove excess water. This gives the raita a lovely, rich texture. If you can’t find hung curd, you can strain regular full-fat yogurt through a cheesecloth for a couple of hours. Greek yogurt also works really well as a substitute!

Step-By-Step Instructions

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

1. First, take a bowl and whisk the thick curd until it’s smooth and creamy. No lumps allowed!
2. Now, add the kara boondi, red chili powder, chat masala powder, pepper powder, chopped coriander leaves, and salt to the yogurt.
3. Gently mix everything together until it’s all nicely combined. Be careful not to crush the boondi.
4. Give it a final garnish with a sprinkle of chat masala, some fresh coriander leaves, and a pinch of red chili powder for extra color.
5. Serve immediately! The raita is best enjoyed fresh, as the boondi will soften over time.

Expert Tips

• Don’t skip the whisking! Smooth curd makes all the difference.
• Taste as you go and adjust the spice level to your preference.
• For a more vibrant color, use a good quality red chili powder.
• If you’re using Greek yogurt, you might want to add a tablespoon of water or milk to thin it out slightly.

Variations

This recipe is super adaptable! Here are a few ideas to spice things up (pun intended!).

• Spice Level: For a mild raita, reduce the red chili powder to ¼ teaspoon. For medium spice, stick to the ¾ teaspoon. And if you like it hot, go ahead and add a full teaspoon or even a little more! My brother loves it with a generous pinch of cayenne pepper.
• Regional Variations: In North Indian raitas, you’ll often find roasted cumin powder added for a smoky flavor. South Indian raitas sometimes include grated cucumber and green chilies.
• Festival Adaptations: This raita is fantastic with Holi or Diwali meals! It’s a refreshing break from the richer, heavier dishes.

Serving Suggestions

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

• With parathas (Indian flatbreads)
• Alongside biryani or pulao (rice dishes)
• As a cooling side dish with spicy curries
• Even as a dip with papadums (Indian crispy wafers) or vegetable sticks!

Storage Instructions

While this raita is best enjoyed fresh, you can store leftovers in an airtight container in the refrigerator for up to 24 hours. Keep in mind that the kara boondi will soften over time, so the texture won’t be quite as crunchy.

FAQs

Let’s answer some common questions!

1. What is kara boondi and where can I find it?

Kara boondi are small, fried chickpea flour balls seasoned with spices. You can find them at most Indian grocery stores.

2. Can I make this raita ahead of time? If so, how long will it stay fresh?

You can make it a few hours ahead, but the boondi will get soft. It’s best enjoyed within 24 hours.

3. What can I substitute for kara boondi if I can’t find it?

You can use boondi that isn’t kara (plain boondi) and add a pinch of turmeric and chili powder to it. Or, for a different texture, try crushed papdi (Indian crackers).

4. Is it possible to adjust the spice level of this raita? How?

Absolutely! Just adjust the amount of red chili powder to your liking.

5. What is the best type of curd to use for raita?

Thick, hung curd is ideal. Greek yogurt is a great substitute.

6. Can this raita be served as a dip instead of a side dish?

Definitely! It makes a fantastic dip with papadums, vegetable sticks, or even pita bread.

Enjoy! I hope you love this Kara Boondi Raita as much as my family does. Let me know in the comments how it turns out for you!