Boondi Raita (Deep Fried Chickpea Flour Balls in Yogurt Sauce)
Boondi is deep-fried chickpea flour balls, spiced with chili powder and salt. Added to yogurt, they make a delicious, savory side dish that complements any meal.
Ingredients
- 2½ cups plain yogurt (whole, fat-free, or lowfat )
- 1 cup boondi (namkeen, salted)
- 2 cups boiling water
- ½ tsp roasted cumin powder (plus a pinch for garnish)
- ¼ tsp red chili powder (plus a pinch for garnish)
- ¼ tsp black pepper powder
- ¼ tsp chaat masala (optional)
Instructions
- In a bowl add the yogurt with the spice powders. Blend well and set aside.
- Put the boondi in a bowl and pour boiling water over it.
- Let sit for a minute then pour into a strainer to drain the water.
- Carefully press down on the soaked boondi with the back of a spoon to remove the excess water. This gets rid of the excess oil and softens the boondi. Set aside to cool for 10 minutes.
- After 10 minutes, add the boondi to the yogurt. Mix well. Pour into a serving bowl and sprinkle some of the spiced powder on top and a few dry boondi.
Notes
You can also add two chopped tablespoons of fresh cilantro (corriander) to the yogurt or use a bit for garnish.
If you like a crunchy raita you do not have to soak the boondi. Just add it to the raita.
Shout out to engin akyurt on Unsplash for the great photo of the chickpeas!