How To Make Boondi Raita
An Overiew Of Boondi Raita :
Boondi raita is a classic dish of North India much known for its alluring taste and grandeur. It is a delicious accompaniment made of fried besan balls doused in fresh curd or delightful yoghurt.
A North Indian meal is never complete without this authentic Boondi raita. The word Boondi got its name from the Hindi word Boond which means drop. And raita is a yoghurt based salad made of vegetables, fruits, boondi or herbs or all of these put together. And this boondi raita has made its mark all over the country as a remarkable accompaniment for any North Indian dishes like puri, vegetable briyani, rajma rice, jeera rice, kichadi, tehri and aloo tamatar ka rasa and aloo paratha.
It is a quick fix recipe for a surprise family meet, kitty party or a get together. It can be given as an after school snack for kids and as it gives a soothing effect it can be relished on a summer afternoon with a glass of mint lime juice or Aam panna. The crunchy gram flour dumplings when soaked in delicious whipped yoghurt just tastes out of the world when it is eaten with an array of other spicy dishes.
It is quite interesting to make boondi raita and to see how the boondi is made so effortlessly within minutes with available ingredients at home. Its key ingredient is besan and tiny balls are made out of semi diluted besan flour spiced up with a few pinches of red chilli powder. Then they are dropped in hot oil using a slotted spoon and fried deeply. This instant easy recipe is a must try kind of snack for a beginner and you would be thrilled at your own skill of making crunchy boondi in a jiffy.
Ingredients Required To Make Boondi Raita :
How To Make Boondi Raita :
To make boondi raita, take a cup of besan flour in a bowl and tip in half a tea spoon of red chilli powder and one or two pinches of turmeric powder with a little salt. Dilute it with a little water and bring it to a pouring consistency.
Heat a skillet and add the required oil to deep fry. When it is heated well, take a slotted spoon and pour in a ladle of besan batter over the spoon. It will fall as tiny bits from the pores all over and will pop up from the oil as fried tiny balls within seconds.
Take them out from the skillet once they turn crunchy and place it over a plate covered with a paper towel.
Meanwhile, make the preparation for the raita.
Whisk two cups of yoghurt in another bowl and add a pinch of black salt to it.
Stir in a quarter tea spoon of red chilli powder and cumin powder to it.
Tip in a pinch of garam masala and chaat masala each and give a good stir.
Soak a cup of boondi in lukewarm water for a minute or two to get rid of the excess oil.
Strain them using a strainer while squeezing them gently.
Now add in the boondi into the raita and mix well.
Scatter some chopped fresh mint leaves and chill.
Serve this summer delight with basmathi rice, jeera dhal and aloo-capsicum sabzi and sprinkle some coriander leaves while serving.
Tips To Make Boondi Raita :
- If the boondi raita thickens after some time, just dilute it with a little milk and stir in well to get the desired consistency.
- To make boondi raita, use fresh and thick yoghurt or curd to get the best taste.
- In case, if you do not have the time to prepare fresh boondi, you can buy it from any Indian store.
- Add the masala powders sparingly to get a subtle flavor.
- If you want to make boondi raita crunchy, you can skip soaking it in water.
Ingredients
Directions
To make boondi raita, take a cup of besan flour in a bowl and tip in half a tea spoon of red chilli powder and one or two pinches of turmeric powder with a little salt. Dilute it with a little water and bring it to a pouring consistency.
Heat a skillet and add the required oil to deep fry. When it is heated well, take a slotted spoon and pour in a ladle of besan batter over the spoon. It will fall as tiny bits from the pores all over and will pop up from the oil as fried tiny balls within seconds.
Take them out from the skillet once they turn crunchy and place it over a plate covered with a paper towel.
Meanwhile, make the preparation for the raita.
Whisk two cups of yoghurt in another bowl and add a pinch of black salt to it.
Stir in a quarter tea spoon of red chilli powder and cumin powder to it.
Tip in a pinch of garam masala and chaat masala each and give a good stir.
Soak a cup of boondi in lukewarm water for a minute or two to get rid of the excess oil.
Strain them using a strainer while squeezing them gently.
Now add in the boondi into the raita and mix well.
Scatter some chopped fresh mint leaves and chill.
Serve this summer delight with basmathi rice, jeera dhal and aloo-capsicum sabzi and sprinkle some coriander leaves while serving.
