Boondi ka raita
(Yogurt with boondi)
Boondi Raita is one of the most traditional North Indian Raita. It is a delightful side dish made with a combination of yogurt and boondi. The word boondi has come from a Hindi word Boond means drop. Boondis are tiny deep fried balls of gram flour. Raitas are usually prepared with grated or boiled vegetables added to yogurt but boondi raita is different due to the addition of boondi. This yogurt generally accompanied with poories and aloo tamater ke sabzi (Potato and tomato curry). This raita usually prepare on festivals and weddings. Boondi is a snack made from chickpea flour and easily available in Indian stores, it is become easier to prepare boondi raita, but boondi’s can be made at home. After frying the boondi they are soaked in hot water, so that the oil from boondi drains off and it becomes a healthy dish.
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Ingredients:
2 Cups of plain yogurt (store bought or Home made yogurt 1 Cup boondis (premade or store bought) ½ Teaspoon red chili powder ¼ Teaspoon roasted cumin seed powder (Roasted Jeera powder) 1 Teaspoon salt or to your taste 1 Pinch of chaat masala or to your taste (optional) Cooking measurement conversion Measurement converter |
Boondi
Plain yogurt
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Directions:
1. In a bowl whisk the yogurt. Add boondis and salt and mix them well.
2. Sprinkle chat masala, red chili powder and roasted cumin powder for
decoration.
3. Keep raita in the refrigerator untill boondis become soft.
4. Serve raita chill.
1. In a bowl whisk the yogurt. Add boondis and salt and mix them well.
2. Sprinkle chat masala, red chili powder and roasted cumin powder for
decoration.
3. Keep raita in the refrigerator untill boondis become soft.
4. Serve raita chill.
Boondis could be bought premade from the store, but if you prefer to make them at home, instructions are followed:
Instructions to make boondis at home:
Ingredients:
1 Cup besan (gram flour)
¾ Cup of water
1. In a bowl place the besan, add little water at a time and beat the besan with
the hand beater for a minute or until besan become light and smooth.
2. Take a cup of water and drop a little batter into the water, if besan batter float
that means the batter is ready to fry, if it does not float then beat it little longer.
3. Heat 3 cups of oil in a medium size frying pan or a kadhi. For first 5 minutes
turn the heat high, once oil heats up turn the heat down to medium.
4. When oil start smoking that means it is hot enough, to test drop a small drop
of batter in the hot oil, if it start sizzling and comes up it means it is the right
heat but if it become too dark quickly it means oil is too hot, turn the heat
down.
5. Now take a perforated spatula or a strainer with small holes, and hold it about
4 “above the hot oil, fill a ladle with the batter and pour batter on the spatula.
Now with the back of ladle gently press the batter through the sieve and pass
through the holes, batter will fall in very fine drops into the oil and sets into
boondi.
6. With another spatula stir the boondis and fry for one minute then take the
boondis out and place them on the plate over paper towel so that extra oil
could be absorbed. Boondis fried very quickly.
7. Turn the heat to low before you fry another batch. Completely wipe and clean
the bottom holes of boondi spatula or strainer, otherwise boondi will fall with
the tails. Drop the boondis and raise the heat to low medium. And repeat until
all the boondis are made.
8. Once all the boondi are made soak them in hot water until they become soft.
9. Take some boondis out from the water and press them gently with the palms
of your hands to squeeze the water out and keep them aside.
10. In a bowl whisk the yogurt and add squeezed boondis and salt and mix them
well, then sprinkle chat masala, red chili powder and roasted cumin powder
for decoration.
11. Keep raita in the refrigerator and serve it chill.
Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.
Thank you
Geeta Seth
Instructions to make boondis at home:
Ingredients:
1 Cup besan (gram flour)
¾ Cup of water
1. In a bowl place the besan, add little water at a time and beat the besan with
the hand beater for a minute or until besan become light and smooth.
2. Take a cup of water and drop a little batter into the water, if besan batter float
that means the batter is ready to fry, if it does not float then beat it little longer.
3. Heat 3 cups of oil in a medium size frying pan or a kadhi. For first 5 minutes
turn the heat high, once oil heats up turn the heat down to medium.
4. When oil start smoking that means it is hot enough, to test drop a small drop
of batter in the hot oil, if it start sizzling and comes up it means it is the right
heat but if it become too dark quickly it means oil is too hot, turn the heat
down.
5. Now take a perforated spatula or a strainer with small holes, and hold it about
4 “above the hot oil, fill a ladle with the batter and pour batter on the spatula.
Now with the back of ladle gently press the batter through the sieve and pass
through the holes, batter will fall in very fine drops into the oil and sets into
boondi.
6. With another spatula stir the boondis and fry for one minute then take the
boondis out and place them on the plate over paper towel so that extra oil
could be absorbed. Boondis fried very quickly.
7. Turn the heat to low before you fry another batch. Completely wipe and clean
the bottom holes of boondi spatula or strainer, otherwise boondi will fall with
the tails. Drop the boondis and raise the heat to low medium. And repeat until
all the boondis are made.
8. Once all the boondi are made soak them in hot water until they become soft.
9. Take some boondis out from the water and press them gently with the palms
of your hands to squeeze the water out and keep them aside.
10. In a bowl whisk the yogurt and add squeezed boondis and salt and mix them
well, then sprinkle chat masala, red chili powder and roasted cumin powder
for decoration.
11. Keep raita in the refrigerator and serve it chill.
Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.
Thank you
Geeta Seth
Other recipes:
Palak ka raita (Yogurt with spinach) Kaddu ki sabzi (Pumpkin curry)
Yogurt with carrots Aloo tamater (Potatoes with tomatoes)
Yogurt with potatoes Poori
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