This is a special Boondi raita recipe with a refreshing green twist. Flavoured with green herbs – it is the easiest Indian side dish for pulao and curries. Be sure to watch the video!
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What is ‘Boondi Raita’?
Boondi Raita is one of the most popular Indian side dishes. It is served with a variety of Indian main course meals as a dipping sauce. You can call it a sweet, mildly spicy, refreshing dip made with curd, spices, salt, sugar, and Boondi.
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.
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Green Boondi Raita Recipe
- Blender
Ingredients
Ingredients For Green Paste:
- ½ Cup mint leaves
- 1 Cup spring onion stalks, chopped
- 2 green chili, chopped
Other Ingredients For Raita:
- ⅓ Cup boondi balls
- 1 Cup water, hot
- 2 Cup curd or yogurt
- 1 tablespoon Chaat Masala
- 1 tablespoon cumin powder (jeera powder)
- 1 teaspoon red chili powder
- ½ teaspoon salt or to taste
- 1 tablespoon brown sugar or jaggery powder
Ingredients For Garnish:
- 1 tablespoon Boondi balls
- 1 teaspoon spring onion, chopped
Instructions
- Soak Boondi in hot water for 5 – 6 minutes. Later, drain on a colander. Gently stir with a spoon and allow to cool completely.
- Roughly chop the spring onion green stalks. Discard the spring onion bulb.
- In a blender combine the mint leaves, green stalks, green chili, and 1 tablespoon thick curd. Make a smooth paste. Set aside until required.
- Whisk curd till smooth and lump free, Use a wire whisk or hand mixer for the purpose.
- Add spices, salt, sugar, and whisk again until smooth.
- Next, add green paste to the masala curd. Whisk to evenly combine with the curd.
- Add softened Boondi balls into the raita. Mix nicely. Keep raita in the refrigerator until ready to serve.
- Garnish raita with boondi and chopped spring onion. Serve Boondi Raita chilled.
Recipe Notes:
- Make sure to use thick, unflavoured curd or yogurt for making the raita.
- If the raita seems too thick, add ¼ cup water or milk, whisk nicely to get the spoon dropping, smooth consistency.
- Do not add a spring onion bulb (onion) to the green paste. Only the green stalks are used. You can make the green paste with a combination of coriander and mint as well.
Nutrition
Bela says
I did some substitutsion for the mustard oil and green onion and just added olive ohio and chives, but it was still really good!
Hina Gujral says
It is always best to use locally available ingredients. Glad you like it!