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    Whisk Affair » Recipes » Indian » Raita » Boondi Raita (Dahi Bundi)

    Published: Aug 8, 2021 | Last Updated On: Aug 17, 2023 by Neha Mathur | This post may contain affiliate links. I earn from qualifying purchases.

    Boondi Raita (Dahi Bundi)

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    Boondi Raita (Boondi Ka Raita, Dahi Bundi) is a healthy and delicious North Indian accompaniment made using yogurt and boondi (small fried balls made of chickpea flour). This raita comes together in under 5 minutes and pairs very well with Indian meals (vegetarian).

    Boondi raita served in a bowl.
    Jump to:
    • About Boondi Raita
    • Ingredients
    • How To Make Boondi Raita
    • Pro Tips By Neha
    • Frequently Asked Questions
    • Serving Suggestions
    • Storage Suggestions
    • You Might Also Like
    • Recipe Card

    About Boondi Raita

    Boondi Raita (Boondi Ka Raita, Dahi Bundi) is a North Indian accompaniment made using yogurt (curd), boondi, and a few spices.

    Wondering what are Boondi (Bundi)? Boond in Hindi means water droplets. Boondi are fried gram flour balls that are tiny, round, and spherical in shape, just like water droplets, hence the name.

    Boondi Raita is a great side dish to include in your everyday meals or serve with your festive meals or on special occasions.

    Apart from cucumber raita and tomato onion raita, boondi ka raita is also one of my favorites. In fact, I love experimenting with raita recipes and have compiled a list of 20+ raita recipes. Do check them out as well.

    This boondi raita recipe is vegetarian and can be easily doubled or tripled.

    Here are some more of my favorite raita recipes

    • Bhindi Raita
    • Beetroot Raita
    • Tomato Onion Raita
    • Mooli Raita
    • Kaddu Raita
    • Pineapple Raita
    • Lauki Ka Raita
    • Banana Raita

    Ingredients

    Boondi raita ingredients

    Yogurt and Milk – Use whole, skim, or low-fat plain yogurt (curd) and milk; it’s totally up to you. You can also use plant-based milk and yogurt to make vegan raita.

    You can replace plain yogurt with Greek yogurt if you have that handy.

    Boondi – Boondi are crispy deep-fried chickpea flour balls (gram flour balls, Besan balls). They come in 2 varieties

    1. Plain Boondi
    2. Masala Boondi or Khara Boondi

    While the plain boondi are used to make raita, salted boondi are served as a tea-time snack.

    You can source plain boondi from Indian grocery stores or check online at Amazon.

    Others – To spice up this boondi raita, you will need – green chilies, salt, roasted cumin powder, mint powder, fennel powder, and red chilli powder.

    Adjust the green chillies and chili powder as per your taste.

    Mint powder and fennel powder are optional but they give a very refreshing taste to the raita.

    Make Mint Powder and Roasted Cumin Powder at home using my easy recipes They are much more flavorful than the store-bought ones and economical too.

    You can also replace the mint powder with chopped mint leaves.

    Add some chopped onions to make onion boondi raita.

    To spice up the raita, you can also add some spice powders like chaat masala powder, black pepper powder, and black salt.

    How To Make Boondi Raita

    Soak ½ cup plain boondi in warm water (NOT HOT) for 30-40 seconds.

    Boondi are deep-fried and contain excess oil. Soaking them helps to get rid of that excess oil, making them non-oily. Soaking also removes the smell of stale oil if there is any.

    When the boondi are soaked well, they swell in size and become super soft.

    Note – Do not oversoak the boondi otherwise they will become mushy and disintegrate. Use warm (NOT HOT) water to soak the boondi.

    Tip – If you like crispy crunchy boondi in your raita, then make the raita without soaking them. Whisk the yogurt with spices and add boondi to the spiced yogurt just before serving.

    Boondi soaked in water.

    Squeeze the boondi lightly between your palms and remove any extra water from them.

    Discard the water and set the boondi aside.

    Boondi squeezed in between the palm.

    Whisk 1 cup chilled plain yogurt in a bowl until smooth and creamy.

    Yogurt whisked until smooth and creamy.

    Add the boondi to the yogurt.

    Boondi added to the yogurt.

    Add

    • ½ cup chilled milk
    • ½ teaspoon salt
    • 1 teaspoon finely chopped green chilies
    • ¼ teaspoon roasted cumin powder
    • ¼ teaspoon mint powder (optional)
    • ¼ teaspoon fennel powder (optional)
    • ¼ teaspoon red chili powder

    to the yogurt and mix well.

    Note – Some people do not mix yogurt with milk as per their Ayurvedic beliefs. In that case, you can replace chilled milk with chilled water.

    Note – Adjust the green chilies and red chili powder as per your taste.

    Check for salt and add more if required. Mix well. You can also add a pinch of sugar to balance the taste.

    If you like thinner raita, then add some more milk or water to thin it down.

    Remaining ingredients added to the bowl.

    Dahi Boondi Raita is ready to serve.

    Transfer it to the serving bowl and garnish it with chopped cilantro (fresh coriander leaves), some crispy Boondi, and a sprinkle of chili powder.

    Serve it chilled or at room temperature along with your North Indian meals.

    Ready boondi raita.

    Pro Tips By Neha

    Boondi smells funny when kept for a long time since the oil in it gets spoiled over time. Make sure to check it before adding it to the raita.

    Store the boondi in the refrigerator after opening the packet to increase its shelf life.

    Whisk the yogurt using a balloon wire whisk. It makes it smooth and creamy.

    Increase or decrease green chilies and red chili powder according to your taste.

    Adjust the consistency of the raita according to your liking. I like my raita thick but some people like it thin and runny. Take your call on this. Keep in mind that the raita will thicken with time as the boondi will absorb the liquid.

    To make this boondi raita recipe vegan, use vegan yogurt and milk

    This recipe can be easily halved, doubled, or tripled.

    Frequently Asked Questions

    How to make boondi ka raita with tempering?

    You can give a tempering to the simple boondi raita and make a totally new version. I have a Burani Raita recipe on the blog which uses a tempering of garlic but you can also temper it with cumin seeds, mustard seeds, asafetida, and dry red chilies. You can also add curry leaves to the tempering.

    Is boondi raita great for weight loss?

    Boondi ka raita recipe is made of two main ingredients – Yogurt and Boondi. Yogurt is high in protein, calcium, and low in unhealthy fats, making it very healthy to include in your meals. But boondi is deep-fried and contains extra salt, which adds to your calories. So I would suggest eating this raita in moderation and occasionally.

    Serving Suggestions

    Boondi ka raita can be served with an everyday Indian meal of Dal, Rice, Sabji, and Roti.

    You can also serve it with stuffed parathas like Aloo Paratha, Gobi Paratha, Paneer Paratha, or Gujarati Thepla. It also tastes great with rice recipes like Veg Biryani, Chicken Biryani, and Matar Pulao.

    Storage Suggestions

    Boondi raita stays good in the refrigerator for 2-3 days. Do not freeze it because dairy products do not freeze well and their texture changes when thawed.

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    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Boondi Raita (Boondi Ka Raita) is a healthy and delicious North Indian accompaniment made using yogurt and boondi (small fried balls made of chickpea flour). This raita comes together in under 5 minutes and pairs very well with Indian meals. Here is how to make it.

    Boondi Raita Recipe (Dahi Bundi)

    Boondi Raita (Boondi Ka Raita, Dahi Bundi) is a healthy and delicious North Indian accompaniment made using yogurt and boondi (small fried balls made of chickpea flour). This raita comes together in under 5 minutes and pairs very well with Indian meals. Here is how to make it.
    4.91 from 10 votes
    Print Pin Rate
    Course: Accompaniment
    Cuisine: Indian
    Diet: Vegetarian
    Prep Time: 2 minutes minutes
    Cook Time: 3 minutes minutes
    Total Time: 5 minutes minutes
    Servings: 4 people
    Calories: 143kcal
    Author: Neha Mathur

    Ingredients 

    • ½ cup plain boondi
    • 1 cup chilled plain yogurt (whole, skim, or low fat)
    • ½ cup chilled milk (whole, skim, or low fat or chilled water)
    • ½ teaspoon salt (or to taste)
    • 1 teaspoon finely chopped green chilies (or adjust as per your taste)
    • ¼ teaspoon roasted cumin powder
    • ¼ teaspoon mint powder (optional)
    • ¼ teaspoon fennel powder (optional)
    • ¼ teaspoon red chili powder (or adjust as per your taste)
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    Instructions

    • Soak boondi in slightly warm water (NOT HOT) for 30-40 seconds.
    • Note – Do not oversoak the boondi otherwise they will become mushy and disintegrate. Use warm (NOT HOT) water to soak the boondi.
    • Tip – If you like crispy boondi in your raita, then make the raita without soaking them. Whisk the yogurt with spices and add boondi to the spiced yogurt just before serving.
    • Squeeze the boondi lightly between your palms and remove any extra water from them. Discard the water and set the boondi aside.
    • Whisk plain yogurt in a bowl until smooth and creamy.
    • Add the boondi to the yogurt.
    • Add milk, salt, green chilies, roasted cumin powder, mint powder, fennel powder, and red chili powder to the yogurt and mix well.
    • Note – Some people do not mix yogurt with milk as per their Ayurvedic beliefs. In that case, you can replace chilled milk with chilled water.
    • Check for salt and add more if required. Mix well. You can also add a pinch of sugar to balance the taste.
    • If you like thinner raita, then add some more milk or water to thin it down.
    • Dahi Boondi Raita is ready to serve. Transfer it to the serving bowl and garnish it with chopped cilantro (coriander), some crispy Boondi, and a sprinkle of chili powder.
    • Serve it chilled or at room temperature along with your North Indian meals.

    Video

    https://www.youtube.com/watch?v=uYIvLQZw_gY

    Notes

    Boondi smells funny when kept for a long time since the oil in it gets spoiled over time. Make sure to check it before adding it to the raita.
    Store the boondi in the refrigerator after opening the packet to increase its shelf life.
    Whisk the yogurt using a balloon wire whisk. It makes it smooth and creamy.
    Increase or decrease green chilies and red chili powder according to your taste.
    Adjust the consistency of the raita according to your liking. I like my raita thick but some people like it thin and runny. Take your call on this. Keep in mind that the raita will thicken with time as the boondi will absorb the liquid.
    To make this boondi raita recipe vegan, use vegan yogurt and milk
    This recipe can be easily halved, doubled, or tripled.

    Nutrition

    Calories: 143kcal | Carbohydrates: 19g | Protein: 9g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 54mg | Potassium: 364mg | Fiber: 7g | Sugar: 5g | Vitamin A: 160IU | Vitamin C: 2mg | Calcium: 122mg | Iron: 2mg
    Pin this recipe for later use!I LOVE to see your creations so pin and mention @WhiskAffair!
    Sign up for regular updates?I would love to have you as part of my journey. Click to sign up!

    More Raita Recipes

    • Aloo Raita (Potato Raita, Aloo Ka Raita) is a refreshing Indian accompaniment made with fresh yogurt, potatoes, and a few Indian spices. Serve it with any Indian-style meal (gluten-free).
      Aloo Raita (Potato Raita)
    • Perugu Charu (Andhra Style Curried Buttermilk) is a delicious side dish made by tempering buttermilk with onions, green chilies and a few more simple ingredients.
      Perugu Charu (Andhra Style Curried Buttermilk)
    • Makhana Raita is a refreshing Indian side dish that can be served with any Indian meal. It is also vrat (Hindu fasting days) friendly. Here is how to make it.
      Phool Makhana Raita
    • Made using hill lemons, hemp seeds (bhang), and a few more simple ingredients, Sana Hua Nimbu (Nimbu Saan), is a winter delicacy from the Kumaon cuisine of Uttarakhand. Here is a traditional recipe to make it.
      Kumaoni Sana Hua Nimbu (Nimbu Saan)

    Reader Interactions

    Comments

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      Recipe Rating





    1. Amrita

      February 27, 2018 at 6:08 pm

      5 stars
      This was mind blowing Neha!

      Reply
      • Neha Mathur

        February 28, 2018 at 1:28 am

        Thnx a lot 🙂

        Reply
    2. meera

      August 20, 2018 at 12:18 am

      5 stars
      This is the first and only time I have been captivated by boondi raita. You needed to know thi, hence I stopped to email you. This is just very very good. God bless you and your efforts.

      Reply
      • Neha Mathur

        August 20, 2018 at 9:19 am

        Thnx 🙂

        Reply
    3. Jamie Randhawa

      November 13, 2018 at 12:18 pm

      how long should i soak the boondi?

      Reply
      • Neha Mathur

        November 13, 2018 at 3:04 pm

        For 30-40 seconds in warm water.

        Reply

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