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Boondi Raita

A refreshing Indian side dish made with spiced whisked yogurt and tender chickpea flour droplets. It offers a cooling balance to spicy main dishes.

10 minEasyServes 4140 cal/serving

IndianSideNo-CookVegetarianLow CarbHalal-friendlyGluten-FreeNut-FreeEgg-FreeSoy-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

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Ingredients

  • 0.5 cup crispy boondi
  • 1 cup warm water
  • 1.5 cups whole milk plain yogurt
  • 0.5 tsp roasted cumin powder
  • 0.25 tsp black salt
  • 0.25 tsp red chili powder
  • 2 tbsp fresh cilantro, chopped

Instructions

  1. 1

    Soak 0.5 cup crispy boondi in 1 cup warm water for 5 minutes to soften, then drain thoroughly.

  2. 2

    In a medium bowl, whisk 1.5 cups whole milk plain yogurt until smooth.

  3. 3

    Stir in 0.5 tsp roasted cumin powder, 0.25 tsp black salt, and 0.25 tsp red chili powder.

  4. 4

    Fold the drained boondi and 2 tbsp chopped fresh cilantro into the yogurt.

  5. 5

    Chill in the refrigerator for 15 minutes before serving.

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Questions

Is Boondi Raita spicy?

Only mildly. The heat in Boondi Raita comes from 0.25 tsp red chili powder. For a milder plate, halve the chili powder; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Can I make Boondi Raita dairy-free?

Yes. The dairy in Boondi Raita is 1.5 cups whole milk plain yogurt. Swap the yogurt for an unsweetened coconut or soy yogurt. The richness shifts slightly, but the method does not change.

Is Boondi Raita low-carb?

A serving of Boondi Raita carries 12 g of carbohydrate, 1 g of it fiber. Against a strict 20 g keto day that is 60 percent of the budget; against a moderate 100 g low-carb day it is 12 percent.

How many calories are in Boondi Raita?

One serving (the recipe makes 4) is about 140 calories, with 5 g protein, 12 g carbohydrate and 8 g fat, plus 1 g fiber and 280 mg sodium. The figures are estimates computed from the ingredient list.

How do I store and reheat Boondi Raita?

Refrigerate what is left of Boondi Raita within two hours and eat it within three days. It is served cold; there is nothing to reheat. Leafy parts wilt first; store them apart if you can.

Serve it with

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