Boondi Raita
بوندی کا رائتہ
Boondi raita is the dawat raita: smooth, lightly spiced yogurt studded with tiny fried pearls that soak up the yogurt and turn soft and juicy. It is quick to make with a packet of ready-made salted boondi, which is why it appears so often next to biryani and pulao. Softening the boondi in warm water first, then adding it shortly before serving, gives pearls that are tender but still hold their shape.
- ⏱ Total: 17 min
- Prep: 15 min
- Cook: 2 min
- Easy
- Serves 4
Method
Tap a step when it is done.
Whisk the yogurt until completely smooth, then add the cold water or milk a spoon at a time until it is a thick, pourable consistency.
Whisk in the salt, black salt and half of the roasted cumin. Taste: it should be well seasoned, since the boondi will absorb some of the salt.
Soak the boondi in the warm water for 2–3 minutes, just until the pearls soften. Lift them out and press gently between your palms to squeeze out the water without crushing them.
Fold the boondi into the yogurt and chill for 15–20 minutes so it soaks up the flavour.
Sprinkle over the remaining cumin, the chaat masala, red chili powder and chopped mint, and serve cold.
Kitchen notes
Don't soak the boondi for long or in hot water. It turns mushy and dissolves into the yogurt.
Add the boondi no more than half an hour before serving. Left overnight, it swells and makes the raita thick and stodgy.
For a crunchy raita, skip the soaking and stir in dry boondi right at the table.
The raita for guests
When there is a dawat, a wedding or a big Sunday biryani, boondi raita often takes the place of the everyday cucumber one. It looks a little more special, the little pearls soak up the spiced yogurt, and it needs no chopping at all. Packets of salted boondi are sold in every general store and sweet shop in Pakistan, so it can be made in ten minutes with whatever yogurt is in the fridge.
Soft pearls, smooth yogurt
Boondi is made by pouring a thin batter through a perforated spoon into hot oil, so each drop fries into a small, crisp ball. Straight from the packet it is crunchy, salty and a little oily. A short soak in warm water softens it, rinses off some of that oil and salt, and lets it absorb yogurt quickly once added. Squeeze gently; the pearls should still be round, not mashed.
The yogurt needs to be completely smooth and thinner than for a cucumber raita, because the boondi absorbs liquid as it sits. Season it well before adding the boondi, and finish with roasted cumin, and a pinch of for that tangy, savoury edge.
Variations
- Masala boondi raita: use spicy masala boondi and skip the chili powder.
- Boondi and cucumber: add a small grated, squeezed cucumber for freshness.
- Tarka raita: top with a quick tarka of cumin seeds, a few curry leaves and a dried red chili sizzled in a spoon of oil.
Serving and storing
Serve well chilled with biryani, pulao, kababs or a spicy karahi. Make it close to mealtime: the seasoned yogurt keeps for a day in the fridge, but add the boondi only shortly before serving, since it swells and goes stodgy if left overnight.
Questions people ask
Should I soak boondi before adding it to raita?
It depends on the texture you like. Soaking in warm water gives soft, juicy pearls and washes off excess salt and oil. Unsoaked boondi stays crunchy for a few minutes, then softens in the yogurt.
Can I use sweet boondi?
No, not for this raita. Sweet boondi is made for desserts and soaked in syrup. Use plain or salted (namkeen) boondi.
How long does boondi raita keep?
It is best within a few hours. You can keep the seasoned yogurt in the fridge for a day and add freshly soaked boondi just before serving.
Nutrition (estimate, per serving)
- Calories
- 150
- Protein
- 6 g
- Fat
- 8 g
- Carbs
- 14 g
