Boondi ka raita with handmade boondi | How to make Boondi ka raita with handmade boondi

By Neha Sharma  |  10th Apr 2017  |  
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  • Boondi ka raita with handmade boondi, How to make Boondi ka raita with handmade boondi
Boondi ka raita with handmade boondiby Neha Sharma
  • Prep Time

    15

    mins
  • Cook Time

    5

    mins
  • Serves

    8

    People

4

0

About Boondi ka raita with handmade boondi Recipe

Yum yum

Boondi ka raita with handmade boondi is a delicious dish which is liked by people of all age groups. Boondi ka raita with handmade boondi by Neha Sharma has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 8 people. You can find Boondi ka raita with handmade boondi at many restaurants and you can also prepare this at home. This authentic and mouthwatering Boondi ka raita with handmade boondi takes 15 minutes for the preparation and 5 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Boondi ka raita with handmade boondi is a good option for you. The flavour of Boondi ka raita with handmade boondi is tempting and you will enjoy each bite of this. Try this Boondi ka raita with handmade boondi on weekends and impress your family and friends. You can comment and rate the Boondi ka raita with handmade boondi recipe on the page below.

Boondi ka raita with handmade boondi

Ingredients to make Boondi ka raita with handmade boondi

  • Gramflour 1 tbsp
  • red chilli powder 1tps
  • Ajwain 1/2 tsp
  • salt per choice
  • buttermilk made up of 1 cup curd
  • oil for tempering
  • Meethi neem (kadipatta)
  • cumin seeds; musturd seeds 1/4 tsp
  • asafoetida a pinch
  • oil for frying boondis

How to make Boondi ka raita with handmade boondi

  1. Make buttermilk of curd by diluting it with water
  2. Make boondis by adding water to the gramflour, salt and spices and make small boondis using the big spoon for frying.
  3. Add the boondis to the buttermilk ans add the tempering made up of oil cumin seeds; asafoetida, mustard seeds and meethi neem

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