Kuttu ki Boondi ka Raita | How to make Kuttu ki Boondi ka Raita

By Archana Bhargava  |  9th Oct 2016  |  
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  • Kuttu ki Boondi ka Raita, How to make Kuttu ki Boondi ka Raita
Kuttu ki Boondi ka Raitaby Archana Bhargava
  • Prep Time

    10

    mins
  • Cook Time

    15

    mins
  • Serves

    6

    People

39

0

About Kuttu ki Boondi ka Raita Recipe

Usually we make boondi from besan, here i have tried with kuttu ka atta, mixed with blended curd.

Kuttu ki Boondi ka Raita, a deliciously finger licking recipe to treat your family and friends. This recipe of Kuttu ki Boondi ka Raita by Archana Bhargava will definitely help you in its preparation. The Kuttu ki Boondi ka Raita can be prepared within 10 minutes. The time taken for cooking Kuttu ki Boondi ka Raita is 15 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 6 people. The recipe details out how to make Kuttu ki Boondi ka Raita step by step. The detailed explanation makes Kuttu ki Boondi ka Raita so simple and easy that even beginners can try it out. The recipe for Kuttu ki Boondi ka Raita can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Kuttu ki Boondi ka Raita from BetterButter.

Kuttu ki Boondi ka Raita

Ingredients to make Kuttu ki Boondi ka Raita

  • For Boondis:
  • 1 cup kuttu atta or buckwheat flour
  • sendha namak as per taste
  • water as required to make the batter
  • Take oil for deep frying
  • 2 cups of curd
  • salt to taste
  • 2 - 3 tbsp sugar
  • 1 tsp bhuna jeera powder
  • Some Fresh coriander for Garnishing

How to make Kuttu ki Boondi ka Raita

  1. In a mixing bowl put together kuttu ka atta, salt and water, make a smooth but medium thick batter, well blended with no lumps.
  2. Heat oil in a kadai for deep frying, first on high then make it medium.
  3. Now take a big jhari with small holes and pour the batter on top.
  4. Hold the jhari with the batter on top of the hot oil.
  5. The boondis will come out on it's own and drop in the oil.
  6. Fry, until it becomes crispy, turning them continuously, so that they cook nicely from all the sides.
  7. When done take them out on an absorbent paper.
  8. In a mixing bowl put together curd, salt and sugar, blend well, then add jeera powder.
  9. The curd is ready.
  10. In a mixing bowl put together the blended curd and add boondis accordingly.
  11. Do not add too much of boondis, add as required.
  12. Garnish with chopped coriander.

My Tip:

The batter should be medium thick. Fry in small batches. Add salt and sugar in the curd at the time of serving only and then add boondis and make raita.

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