Spicy Boondi Raita Recipe – Yogurt Dip with Chili & Cumin

Last Updated on 4 months by Neha Deshmukh

Spicy Boondi Raita Recipe – Yogurt Dip with Chili & Cumin

Hey everyone! If you’re anything like me, you love a good raita. It’s the perfect cooling companion to spicy Indian meals, and honestly, just a delicious dip on its own. This Spicy Boondi Raita is a family favorite – I first made it when I was trying to recreate my grandmother’s version, and it’s been a hit ever since! It’s quick, easy, and packed with flavor. Let’s get into it!

Why You’ll Love This Recipe

This isn’t your average raita. The combination of creamy yogurt, fiery chili, earthy cumin, and crunchy boondi is just chef’s kiss. It’s a delightful explosion of textures and tastes in every spoonful. Plus, it comes together in under 15 minutes – perfect for a weeknight dinner or a festive gathering. It’s seriously addictive!

Ingredients

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

• 2 cups yogurt (about 475ml)
• ½ tsp black salt (kala namak)
• ¼ tsp red chili powder
• ½ tsp roasted cumin powder
• ½ tsp mustard seeds
• 4-5 garlic cloves, minced
• 1-2 green chilies, minced (adjust to your spice preference!)
• 4-5 curry leaves
• 2 tbsp chopped cilantro
• ½ cup boondi
• 1 tbsp oil

Ingredient Notes

Let’s talk about a few key ingredients that really make this raita special:

• Black Salt (Kala Namak): Don’t skip this! It has a unique sulfurous aroma that adds a wonderful depth of flavor. It’s totally different from regular table salt and really elevates the raita. You can find it at most Indian grocery stores or online.
• Roasted Cumin Powder: Using roasted cumin powder is a game changer. Roasting the cumin seeds before grinding them brings out a much richer, smokier flavor. If you have whole cumin seeds, dry roast them in a pan for a few minutes until fragrant, then grind them yourself!
• Boondi: These tiny, fried chickpea flour balls add a delightful crunch. They come in different sizes and flavors, but plain boondi works best here. Boondi originated in Rajasthan and is a popular snack and addition to chaat and raitas. It’s readily available at Indian grocery stores.

Step-By-Step Instructions

Alright, let’s make some raita!

1. In a mixing bowl, whisk the yogurt until it’s smooth and creamy. No lumps allowed!
2. Add the black salt, red chili powder, and roasted cumin powder to the yogurt. Give it a good mix until everything is well combined.
3. Now for the tadka (tempering)! Heat the oil in a small pan (a tadka pan is ideal, but any small pan will do). Add the mustard seeds and let them crackle – this usually takes about 30 seconds.
4. Once the mustard seeds are popping, add the curry leaves, minced green chilies, and minced garlic. Sauté for a minute or two, until the garlic turns golden brown and fragrant. Be careful not to burn the garlic!
5. Pour the hot tempering over the yogurt mixture. You’ll hear a sizzle – that’s a good sign! Stir well to combine.
6. Stir in the chopped cilantro.
7. Gently fold in the boondi just before serving. Adding it too early will make it soggy, and we want that lovely crunch!
8. Chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together beautifully. Garnish with a sprinkle of chili powder and cumin powder before serving.

Expert Tips

• For an extra smooth raita, you can strain the yogurt through a muslin cloth for about 30 minutes to remove excess water.
• Don’t be afraid to adjust the amount of chili powder to your liking.
• Make sure the oil is hot enough when you add the mustard seeds – this is crucial for them to crackle properly.

Variations

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

• Vegan Adaptation: Simply swap the dairy yogurt for a plant-based yogurt like cashew or soy yogurt. Coconut yogurt also works, but it will impart a slight coconut flavor.
• Spice Level Adjustment:
  • Mild: Reduce the red chili powder to ⅛ tsp or omit it altogether.
  • Medium: Stick to the ¼ tsp of red chili powder.
  • Hot: Add an extra ⅛ tsp of red chili powder or use a hotter variety of chili.
• Festival Adaptations: This raita is fantastic with Diwali farsan (savory snacks) or as a cooling side dish with Holi meals. My aunt always makes a huge batch for Holi!

Serving Suggestions

This Spicy Boondi Raita is incredibly versatile. Here are a few ways to enjoy it:

• As a side dish with biryani, pulao, or any spicy Indian curry.
• As a dip for papadums or vegetable sticks.
• As a cooling accompaniment to grilled meats or vegetables.
• Honestly, just eat it with a spoon – it’s that good!

Storage Instructions

Leftover raita can be stored in an airtight container in the refrigerator for up to 2 days. However, the boondi will lose its crunch over time, so it’s best enjoyed fresh.

FAQs

Let’s answer some common questions:

• What is Boondi and where can I find it? Boondi are small, fried chickpea flour balls. You can find them at most Indian grocery stores, either plain or flavored.
• Can I make the raita ahead of time? You can prepare the yogurt mixture ahead of time, but add the boondi just before serving to keep it crunchy.
• What is black salt and why is it used in Indian cooking? Black salt, or kala namak, has a unique sulfurous flavor that adds depth and complexity to Indian dishes. It’s often used in chaat, raitas, and even some drinks.
• How can I adjust the spice level of this raita? Easily! Just adjust the amount of red chili powder to your liking.
• Can I use different types of yogurt for this recipe? You can! Full-fat yogurt will give you the richest, creamiest raita, but low-fat or Greek yogurt will also work. Just be aware that Greek yogurt is thicker, so you might need to add a splash of water to thin it out.