Boondi is tiny balls made out of gram flour or besan and can be used in many ways to make sweet or savory dishes. For instance boondi kadhi, raita, ladoo or can be used in chaats etc. Boondi raita is my most favorite among raitas, adding mint makes it more fresh and delectable.
My mother-in-law always made boondi raita, as it is more common in North India. It is a cooling dish on hot summer days. It is very easy and quick to put together and all you need is yogurt and some boondi. Also a very good way to add protein to your diet with both yogurt and gram flour.
Niki always referred to boondi raita as ‘ball raita’ because of the tiny boondi balls. Isn’t it funny how kids use different names to address things when they are little. Definitely brings a lot of love and cheer when I reminisce about those days.
Making boondi is pretty easy, make a thin batter out of water and gram flour with salt and red chili powder, pour the batter over a slotted spoon into hot oil and deep fry. I have not made them but used the store bought boondi.
It’s raita time..
- 2 cups yogurt
- ¼ cup boondi
- ¼ cup chopped fresh mint
- Kala namak or salt to taste
- 1 tsp roasted cumin seed powder
- ½ tsp red chili powder
- Water to soak boondi
Soak boondi in plenty of water for 5-8 minutes or until soft.
Whisk yogurt into a smooth consistency and place in a bowl.
Squeeze water out of the boondi and add to the yogurt. Add the rest of the ingredients and mix well.
Serve at room temperature with biryani or parathas.
Any leftovers can be refrigerated and used within 2 days.
The famous proverb "you are what you eat” as quoted by the French author Anthelme Brillat-Savarin is very true. Food nourishes you from the inside out. Good health is of utmost importance to me. Vegetarianism and Veganism are gaining immense popularity these days. Natural, organic, healthy and homemade is my mantra.
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