Boondi Raita (Yogurt with Chickpea Flour Balls)

A refreshing and cooling Indian side dish made with yogurt and small fried chickpea flour balls (boondi). Perfect accompaniment to spicy dishes.

Prep Time

10 minutes

Total Time

15 minutes

Calories

380 kcal

Difficulty

Easy

Equipment

2 items

Cost

£0.65/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

2cupsPlain Yogurt(Use full-fat or low-fat plain yogurt. Greek yogurt will need to be thinned with a little milk.)

£1.20

0.5cupBoondi(Store-bought boondi is readily available in Indian grocery stores. You can use plain or spiced boondi.)

£0.75

2tablespoonsWater(For soaking the boondi, if needed.)

0.5teaspoonRoasted Cumin Powder(Adds a smoky and earthy flavor.)

£0.05

0.3teaspoonChili Powder(Adjust to your spice preference. Optional.)

£0.02

0.3teaspoonBlack Salt (Kala Namak)(Adds a unique sulfurous flavor. Optional, but recommended.)

£0.08

2tablespoonsFresh Coriander Leaves(Finely chopped, for garnish.)

£0.30

to tasteteaspoonSalt(Adjust to your liking.)

£0.08

1teaspoonMustard Oil(For tadka. Optional, but enhances flavor.)

£0.05

0.5teaspoonCumin Seeds(For tadka. Optional.)

£0.03

PinchAsafoetida (Hing)(For tadka. Optional. Use sparingly.)

£0.06

Total Cost

£2.62

£0.65 per serving

Instructions

1.
If the boondi is very hard, soak it in warm water for 5 minutes. Gently squeeze out the excess water. This step is optional and depends on the boondi's texture.
2.
In a mixing bowl, whisk the yogurt until smooth and creamy. Add salt, black salt, roasted cumin powder, and chili powder (if using). Mix well.
3.
Gently fold in the boondi into the yogurt mixture.
4.
If using the tadka (tempering): Heat mustard oil in a small pan or tadka pan until it shimmers. Add cumin seeds and asafoetida. Let them splutter for a few seconds.
5.
Pour the hot tadka over the raita.
6.
Garnish with fresh coriander leaves. Serve chilled or at room temperature.

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My Notes

Nutrition Information

Nutrition per serving (150g)

380 kcal / 1590 kJ

Carbs

33g

13% of RDA

Fat

18g

26% of RDA

Protein

21g

42% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

27 g

30% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

10 g

50% of RDA

Chef's Tips

For a sweeter raita, add a pinch of sugar or a drizzle of honey.

You can add other vegetables like finely chopped cucumber, onions, or carrots for extra crunch and flavor.

Adjust the amount of spices according to your taste preference. Start with less and add more if needed.

Make sure the yogurt is not too sour. If it is, add a little milk to balance the acidity.

The raita can be prepared ahead of time and stored in the refrigerator for a few hours. However, the boondi may soften over time.

Cooking Equipment

Mixing Bowl

Small Pan or Tadka Pan

Wine Pairings

No wine pairing suggestions available for this recipe.

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