Boondi Raita Recipe

I am sharing a unique Boondi Raita recipe with the flavour of fresh herbs. It is one of my favourite raita recipes, because of its soothing colour and refreshing taste. There is no cooking involved, and all you need is 20 minutes.

Ingredients For Raita

Boondi: The key ingredient of this raita recipe is Boondi. The word ‘Boondi’ is a Hindi term for tiny crispy fried gram flour balls. It is a ready-to-use ingredient, easily available in supermarkets or grocery stores under the section of Indian dry snacks. You can use boondi to make Rajasthani Kadhi or murmura namkeen. Curd: Plain, unsweetened curd or thick Greek yoghurt. For vegan raita, use dairy-free yoghurt. Spices: Chaat Masala, Roasted Cumin Powder, Red Chilli Powder, Salt. Adjust the quantity of spices according to your taste preference. Sugar: A dash of sweetness helps to balance the heat of spices and green chillies. I prefer granulated white sugar or jaggery powder. Water or Milk: If the raita seems too thick, you can adjust the consistency by adding ¼ cup of plain water or room temperature milk for the creaminess.

The Green Herb Paste

I use a refreshing herb paste to flavour the curd and give it an appealing bright green colour. This paste is a combination of spring onion stalks, mint leaves, curd, and green chilli. Adding the green paste to the Boondi raita is an optional step. Usually, the boondi raita served at restaurants does not contain any green paste.

Watch Boondi Raita Video

Serving Suggestion

This green boondi raita tastes delicious with aloo ke gutke or potato roast. My favourite meal combination is aloo ki sabzi, boondi raita, and the palak puri or methi paratha. For Indian main course dishes like vegetable pulao, chicken pulao, paneer pulao, or chana masala this green raita is a perfectly refreshing, cooling side dish. Storage: Make sure not to leave raita at room temperature for more than 2 – 3 hours as the curd becomes sour. It is best to store the leftover raita in the refrigerator.