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
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