This boondi raita is a creamy Indian yogurt side with little pearls of boondi, fresh mint and a sprinkle of chaat masala. There's no need to soak the boondi first. Just stir it into seasoned yogurt and serve alongside biryani, paratha or your favourite Indian curry.
I should probably also mention it takes less than 5 minutes prep time!
Recipe Summary: Boondi Raita
- ✅ Recipe Name: Boondi Raita
- 🕒 Ready In: 5 minutes
- 👪 Serves: 4
- 🍽 Calories: 56 per serving
- 🥣 Main Ingredients: Boondi • Full-fat yogurt • Milk • Chaat masala • Red chilli powder • Fresh mint
- 📖 Dietary Info: Vegetarian, no cook
- ⭐ Why You'll Love It: In just 5 minutes, this raita turns plain yogurt into a proper side dish. It is easy enough for everyday meals but delicious enough to put on a party table. Serve it straight away for a little crunch, or let the boondi soften naturally in the yoghurt.
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Some recipes soak the boondi in water first to soften it. I prefer adding it straight from the packet. Freshly mixed, the little boondi pearls still have some crunch. As the raita sits, they gradually absorb the yoghurt and soften.
Neither texture is wrong. It's really down to how you like eating it.
The trick is to keep the yoghurt slightly thinner than usual, because the boondi absorbs moisture quickly and thickens the raita.
If you prefer a little crunch, add the boondi just before serving. If you prefer it softer, make the raita slightly ahead of time and let it sit.
Boondi Raita Ingredients
You'll find the full ingredients list with measurements in the recipe card below, but these notes are worth reading first. They explain the small ingredient choices, swaps and texture cues I've learnt from making this recipe.
Boondi
I have used both plain salted boondi and masala boondi and they both work well.
I find that plain salted boondi gives you more control over the seasoning. Masala boondi adds extra flavour, but you may need to reduce the chaat masala, chilli powder and salt.
Yogurt
I generally use any full-fat plain yogurt.
Greek yogurt, natural yogurt or thick homemade yogurt all work.
The only thing that matters is adjusting the consistency.
If your yogurt is thick, loosen it with milk before adding the boondi.
Milk
I prefer milk to water for thinning the yoghurt because it keeps the raita creamy rather than diluting it.
Add a little at a time. The yoghurt should be smooth and easy to spoon, but not watery.
Mint
As always, I like to use fresh mint for my raita recipes.
Sugar
I prefer this raita on the sweeter side but you can adjust this to your taste.
How To Make Boondi Raita Step by Step
- Step 1: Whisk yogurt until smooth. Gradually stir in the milk (if using) until creamy and spoonable.
- Step 2: Add red chilli powder, chaat masala, sugar and salt. Mix well.
- Step 3: Add boondi and torn mint leaves.
- Step 4: Serve immediately for some crunch, or leave it briefly if you prefer softer boondi.
My Tips For The Best Boondi Raita
Start with creamy yogurt. Whisk it until completely smooth before adding anything else. A little milk helps you achieve a lovely consistency without making it watery.
Taste before adding extra seasoning. Masala boondi can already contain plenty of salt and spice. It's easier to add more seasoning than fix an overly salty raita.
Think about when you're serving it. The boondi changes texture as it sits. Add it at the last minute for crunch, or a little earlier if you like it softer.
Serving Ideas
Boondi raita is one of the most versatile raitas. It's usually my go-to raita for thalis, spicy Indian meals or paneer curries.
Serve it with Indian rice dishes such as biryani, pulao or Indian breads such as stuffed paratha, plain paratha or chapati.
It is easy enough for a weekday dinner, but it is also lovely on a party table because it goes with so many dishes.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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📖 Recipe
Boondi Raita
Ingredients
- 1 cup plain full-fat yogurt
- ¼ cup milk optional
- ⅓ plain salted or masala boondi
- 1 teaspoon chaat masala
- 1 teaspoon red chilli powder
- salt to taste
- 1 teaspoon sugar
- 3 tablespoon fresh mint
Instructions
- Whisk the 1 cup plain full-fat yogurt until smooth, then stir in enough ¼ cup milk (if using) to make it creamy and spoonable.
- Add the 1 teaspoon chaat masala,1 teaspoon red chilli powder, salt to taste and 1 teaspoon sugar. Mix well and taste.
- Fold in the ⅓ plain salted or masala boondi and 3 tablespoon fresh mint.
- Serve immediately for a little crunch, or let it sit briefly for softer boondi.
Video
Notes
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No soaking: Add the boondi directly to the yogurt. It starts crunchy and softens naturally.
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Yogurt: Use full-fat plain yogurt. Loosen thick yogurt with a little milk rather than water.
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Consistency: Keep the yogurt creamy and spoonable. The boondi will absorb some moisture as it sits.
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Masala boondi: Taste before adding extra salt, chilli or chaat masala.
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Make ahead: Prepare the seasoned yogurt and refrigerate. Add boondi shortly before serving if you prefer crunch.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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Hayley Dhanecha says
I keep coming back to this boondi raita because it takes just 5 minutes, and that little crunch from the boondi with cool minty yoghurt is such a perfect match for spicy Indian meals.