Boondi Raita Recipe (Dahi Bundi)
Servings: 4 people
Calories: 143kcal
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.
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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
Instructions
- Soak boondi in slightly 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 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.
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 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 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