Raita has always been a constant on the table growing—a dish that quietly balanced everything else. Whether it was served alongside parathas, biryanis, or simple home meals, it was never the star. But it was always essential.
Raita has always been a constant on the table growing—a dish that quietly balanced everything else. Whether it was served alongside parathas, biryanis, or simple home meals, it was never the star…. but it was always essential.
Boondi raita feels particularly nostalgic, with little crisp, chickpea flour pearls soaking up yogurt and spices, and softening just enough while still holding shape.
If this is your first time using boondi, you can buy the chickpea flour snack at many Asian markets or online. Alternatively, you could swap it for chopped cucumber. (Details below!)
Boondi Raita
Course: Side dish
Servings: 4-6
Prep Time: 10 minutes
Cooking Time: None
Equipment: Mixing bowl, whisk/spoon
Masalas: Chaat Masala
Serve with: Plain white rice, rotis, or my Spring Pea & Green Tikka Masala Parathas
Method
In a bowl, whisk the yogurt until smooth and creamy.
Add a little cold water to loosen the yogurt to a pourable but still thick consistency.
Stir in the roasted cumin powder, red chili powder, Chaat Masala, salt, and sugar. Mix well.
Add the boondi and let it sit for 3–5 minutes so it softens slightly.
If using cucumber instead of boondi, squeeze out any excess water from the cucumber (so it doesn’t thin the raita), then stir in.
Taste for seasoning, adjusting salt or sugar if needed.
Transfer to a serving bowl and let it sit for a few minutes so the boondi absorbs the yogurt and becomes tender.
Refrigerate to serve chilled, or serve immediately at room temperature, garnishing with the chopped cilantro leaves.