This easy Boondi Raita recipe is a simple Indian yogurt side dish made with boondi, spices, and fresh coriander. I love serving it with aloo paratha, Indian pilau rice , or comforting curries like easy chana masala.
When I want to enjoy a raita without cucumber, I often make Boondi raita.
Honestly one of the easiest Indian raitas to put together. Just mix everything in a bowl and you're good to go!
But if you want to take it up a notch, I’ve got a few simple tips that make all the difference—from soaking the boondi just right to using the perfect proportion. These little tips makes the best boondi raita recipe!
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Why You’ll Love This Recipe
- No chopping needed—perfect when you want a raita without any veggies
- Comes together in just 10 minutes (5 to soak, 5 to mix!)
- Great for Indian thali meals or as a cooling side to spicy dishes
- Vegetarian-friendly, and easy to make vegan with plant-based yogurt
Ingredients
- Boondi – These are small, crispy balls made from besan (chickpea flour). I buy Haldiram brand’s boondi packets from Indian stores for convenience. They're great for snacking too! You can make crunchy boondi at home as well—it’s easy but a bit time-consuming.
- Yogurt (Curd, Dahi) – Use chilled plain yogurt or Greek yogurt—both work really well. If you're using Greek yogurt, just dilute it with more water.
- Cumin Powder – A key ingredient in most North Indian raitas, like cucumber raita or mixed vegetable raita. You can easily make your own with my simple ground cumin powder recipe.
- Red Chilli Powder – Adjust to taste.
- Chaat Masala Powder – A special blend of spices that really lifts the flavours in the raita.
- Salt & Pepper – Season to your liking.
- Fresh Coriander Leaves – For that final fresh touch.
Optional Add-ins
- Green Chillies or Serrano Pepper – If you like spicy boondi raita , add some finely chopped chillies.
- Dried Mint – Add about ½ teaspoon for a refreshing flavour, just like in classic yogurt garlic sauce. It gives the raita a lovely twist! Make your own dried mint in the microwave in 2 minutes with my easy recipe.
- Other Spices – You can also add black salt or fennel powder for extra flavour.
How to Make Boondi Raita (Step-by-Step)
Step 1. In a bowl, add chilled yogurt. Then whisk with a wire whisk or balloon whisk until smooth.
If you're using Greek yogurt, dilute it with water to get the right consistency.
Step 2. Add roasted cumin powder, red chilli powder, chaat masala, salt, and pepper.
Step 3. Add the soaked and squeezed boondi to the yogurt. Stir to combine.
Step 4. Taste and adjust the spices if needed. Garnish with a little extra crunchy boondi, fresh coriander leaves, and serve chilled.
Top Tips
- My Number #1 Tip: Soak the boondi (homemade or store bought) in hot water for 5–10 minutes. Then drain it in a colander and gently press out the excess water with your palms. This not only softens the boondi but also helps get rid of any oily smell or taste. Once it's ready, just mix it into the yogurt.
- Get the ratio right: I usually follow a 1:⅓ ratio—so for every 1 cup of yogurt, add about ⅓ cup of boondi. Boondi tends to soak up the yogurt and expand, so using too much can make the raita too thick and clumpy.
- Whisk well: Whisk chilled curd or yogurt until it’s smooth and creamy before adding the spices and boondi. It really brings everything together.
- Serve cold: Always serve Boondi Raita cold—it tastes best that way and is so cooling alongside spicy dishes.
- Garnish: Just before serving, garnish with some fresh coriander or mint leaves, and a little sprinkle of extra spice powders to finish.
Serving
I usually like to serve boondi raita fresh, as soon as it’s made. It’s such a lovely side with parathas—Aloo Paratha and Gobi Paratha are my favourites. It also goes really well with rice dishes like veg pulao or even simple Indian cauliflower rice.
Storing Leftover
If I’m not serving it straight away, I just cover and keep it in the fridge. It’s best eaten within 24 hours.
Recipe FAQ's
Yes, if you're not serving it right away, you can pop it in the fridge. I recommend enjoying it the same day for the best taste, but you can store it for up to a day if needed.
I wouldn’t recommend freezing it. The boondi tends to lose its texture and becomes too soft once thawed.
If you love your boondi with a bit of crunch, here’s a simple tip—don’t soak it in hot water! Just add the boondi to the whisked, chilled yogurt along with your spices and herbs right before serving. That way, you get all the flavour with a lovely crunch.
Boondi is made from besan (gram flour), water, turmeric and salt. A thick batter is passed through a special sieve or perforated ladle, so it falls into hot oil like little droplets. These turn into small, crispy balls once fried.
To make Vegan Boondi Raita, simply use coconut yogurt as a dairy-free substitute and follow the rest of the recipe as usual. The coconut yogurt adds a creamy texture and subtle flavor that works perfectly with the crispy boondi and spices.
More Easy Raita Recipes
Ingredients
- 1 cup Plain Yogurt chilled
- ½ cup Water optional
- ⅓ cup Boondi I use Haldiram brand boondi
- ½ teaspoon Roasted Cumin Powder
- ¼ - ½ teaspoon Kashmiri Red Chilli Powder
- ½ teaspoon Chaat Masala Powder optional
- Salt & Pepper to taste
- 1 tablespoon Coriander leaves chopped
Instructions
- Add the boondi to a bowl and pour hot water from the kettle over it. Let it soak for 5 minutes. If you like your boondi crunchy, you can skip this step. After 5 minutes, drain the water on a colander. Then squeeze the boondi and set the boondi aside. Don’t soak it for longer, or it may turn too soft and lose its shape.
- In another bowl, add chilled yogurt in a large bowl and whisk smooth using a balloon whisk. If you are using greek yogurt, add ½ a cup of water and whisk to adjust the consistency.
- Add cumin powder, red chilli powder, chaat masala, salt and pepper and combine. ( At this step, you can also add optional ingredients like dried mint or fresh mint, green chilli etc) Then add the boondi and stir again.
- Taste & adjust the seasoning. Garnish with fresh coriander leaves and crunchy boondi on the top for texture and serve chilled boondi raita.
Notes
Sandhya's Top Tips
- My Number #1 Tip: Soak the boondi (homemade or store bought) in hot water for 5–10 minutes. Then drain it in a colander and gently press out the excess water with your palms. This not only softens the boondi but also helps get rid of any oily smell or taste. Once it's ready, just mix it into the yogurt.
- Get the ratio right: I usually follow a 1:⅓ ratio—so for every 1 cup of yogurt, add about ⅓ cup of boondi. Boondi tends to soak up the yogurt and expand, so using too much can make the raita too thick and clumpy.
- Whisk well: Whisk chilled curd or yogurt until it’s smooth and creamy before adding the spices and boondi. It really brings everything together.
- Serve cold: Always serve Boondi Raita cold—it tastes best that way and is so cooling alongside spicy dishes.
- Garnish: Just before serving, garnish with some fresh coriander or mint leaves, and a little sprinkle of extra spice powders to finish.
Duncan says
These are simple and fast to prepare and everyone enjoyed them!