Leave a comment

Boondi Raita Recipe

Boondi Raita

Boondi Raita

The most common form of raita uses yogurt, cucumber, spices and sometimes tomato as featured here. This version goes for a more complex, melt-in-your-mouth flavor by incorporating chickpea flour balls known as boondi. Raita goes particularly well with biryani and Indian breads like parathas. (Be on the lookout for a biryani recipe later in the week).

Prep Time: 5 minutes
Cook Time: 3 minutes
Servings: 4
Ingredients:
16 oz whole milk yogurt
¾ cup boondi
1 t cumin seeds
1 t cumin powder
chili powder to taste
cilantro as garnish

Method:
In a pan on medium heat, roast cumin seeds for around 2 minutes till they turn dark and sputter. Add the seeds and yogurt to a large bowl.  To thin it out, pour in about an ounce of water and stir in. Next throw in boondi, cumin powder and chili powder and mix in well. Add a touch more cumin powder and chili powder on top. If you prefer to keep more crunch, serve immediately. If you prefer softer, left the boondi marinade for an hour or so. Garnish with cilantro. Serve chilled.

Bikano Boondi

Bikano Boondi

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: