How to Winter at dinner Masala boondi raita

Matilda Vaughn
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How to Winter at dinner Masala boondi raita
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How to Winter at dinner Masala boondi raita Delicious, fresh and tasty.

Masala boondi raita. Boondi Ka Raita - A yoghurt dip prepared with a combination of yoghurt, boondi (small fried balls made of chickpea flour) and a few spices is a delightful accompaniment to Biryani, Pulao or any Indian bread. Boondi Raita is an Indian spiced yogurt dish, seasoned with salt, chaat masala, roasted cumin, cayenne and those tiny fried chickpea-flour pearls known as boondi. This popular side dish is served chilled to complement hearty Indian lentils, curries, rice dishes, roti and parathas (flatbreads).

It looks so colorful and the fresh coriander leaves make it look even more beautiful and appealing.

This boondi raita is very very quick to make.

Just mix all the ingredients and raita is ready.

You can cook Masala boondi raita using 7 ingredients and 3 steps. Here is how you cook that.

Ingredients of Masala boondi raita

  1. It’s 100 gram of Boondi.

  2. It’s 1 cup of Yogurt.

  3. It’s to taste of Salt.

  4. Prepare 1/2 teaspoon of Roasted cumin powder.

  5. Prepare 2 teaspoon of Fresh coriander leaves.

  6. It’s 1/2 teaspoon of Red chilli powder.

  7. Prepare 2 of onion cut in small size.

No chopping is required except the coriander leaves.

Other use of boondi in savories - make masala boondi or dahi boondi chaat.

Add into pani puri or jaljeera.

For those who are not familiar with boondi.

Masala boondi raita step by step

  1. Whisk yogurt till smooth.add salt, half the roasted cumin seed powder and half the chopped coriander leaves. Add boondi and mix well..

  2. Add onion pieces.

  3. Garnish with the remaining roasted cumin seed powder, coriander leaves and red chilli powder and pudina leaves and serve chilled..

Boondi raita is very easy to make.

You can serve it with any North Indian dish.

But mostly this raita goes very well with rice dishes like biryani or pulao and they actually pep them more.

I served this spiced boondi raita with biryani rice along with an aubergine/brinjal curry.

I have used cashew yogurt to make it but you can use normal curd also.