Boondi Raita

November 10, 2009

Boondi Raita - kvalifood.com

Boondi raita is an Indian yogurt side dish made with softened gram flour pearls (boondi), roasted cumin, and chaat masala. It serves as a cooling counterbalance to spicy curries, biryani, and parathas.

Serves 4

Ingredients

240 ml plain whole-milk yogurt
60 g plain boondi (unsalted besan flour pearls)
1/2 tsp roasted cumin powder
1/4 tsp chaat masala
1/4 tsp red chili powder
1/4 tsp black salt (kala namak)
salt, to taste
1 tbsp fresh mint, chopped

Directions

Soak the boondi in warm water for 5 minutes until softened but not mushy. Drain and gently squeeze out excess water without crushing.
Whisk the yogurt until smooth. If very thick, add 1-2 tbsp water.
Add the cumin, chaat masala, chili powder, black salt, and regular salt. Mix well.
Fold in the drained boondi and mint.
Garnish with a sprinkle of chili powder and mint leaves. Serve chilled or at room temperature.

Notes

Use fresh, thick, full-fat yogurt that is not sour. Greek yogurt works but thin it slightly with water.
Toast your own cumin: dry-roast whole cumin seeds 1-2 minutes until fragrant and slightly darkened, then grind. The difference from pre-ground is significant.
The boondi must be plain, not the spiced snack version. 5 minutes in warm water is enough – over-soaking makes them disintegrate.
Serve alongside biryani, pulao, kebabs, parathas, or any spicy curry.