Boondi Raita - Yogurt spiced with Black salt, Cumin and fried chickpea flour droplets | How to make Boondi Raita - Yogurt spiced with Black salt, Cumin and fried chickpea flour droplets

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By Sujata Shukla
Created on 31st Jan 2016
  • Boondi Raita - Yogurt spiced with Black salt, Cumin and fried chickpea flour droplets, How to make Boondi Raita - Yogurt spiced with Black salt, Cumin and fried chickpea flour droplets
Boondi Raita - Yogurt spiced with Black salt, Cumin and fried chickpea flour dropletsby Sujata Shukla
  • Boondi Raita - Yogurt spiced with Black salt, Cumin and fried chickpea flour droplets | How to make Boondi Raita - Yogurt spiced with Black salt, Cumin and fried chickpea flour droplets (17 likes)

  • 1 review
    Rate It!
  • By Sujata Shukla
    Created on 31st Jan 2016

About Boondi Raita - Yogurt spiced with Black salt, Cumin and fried chickpea flour droplets

A simple and popular yogurt based dish served as an accompaniment to biryani, pulav or tehari. This dish is even today a regular part of the meal in any home in Eastern Uttar Pradesh. The special ingredient is the boondi: Made from a paste of ground chick pea flour with a little turmeric, salt and chilli powder added to the paste, little drops of the paste are deep fried. Added to beaten yogurt flavoured with black salt, powdered roasted cumin seeds and garnished with pomegranate arils and fresh green coriander leaves.

Boondi Raita - Yogurt spiced with Black salt, Cumin and fried chickpea flour droplets is one dish which makes its accompaniments tastier. With the right mix of flavours, Boondi Raita - Yogurt spiced with Black salt, Cumin and fried chickpea flour droplets has always been everyone's favourite. This recipe by Sujata Shukla is the perfect one to try at home for your family. The Boondi Raita - Yogurt spiced with Black salt, Cumin and fried chickpea flour droplets recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Boondi Raita - Yogurt spiced with Black salt, Cumin and fried chickpea flour droplets is 20 minutes and the time taken for cooking is 10 minutes. This is recipe of Boondi Raita - Yogurt spiced with Black salt, Cumin and fried chickpea flour droplets is perfect to serve 2 people. Boondi Raita - Yogurt spiced with Black salt, Cumin and fried chickpea flour droplets is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Boondi Raita - Yogurt spiced with Black salt, Cumin and fried chickpea flour droplets. So do try it next time and share your experience of cooking Boondi Raita - Yogurt spiced with Black salt, Cumin and fried chickpea flour droplets by commenting on this page below!

  • Prep Time20mins
  • Cook Time10mins
  • Serves2People
Boondi Raita - Yogurt spiced with Black salt, Cumin and fried chickpea flour droplets

Ingredients to make Boondi Raita - Yogurt spiced with Black salt, Cumin and fried chickpea flour droplets

  • For the Raita: Yogurt 1 cup
  • Boondi 1/2 cup
  • Fresh coriander leaves 1/4 cup, chopped
  • Black salt 2 teaspoons plus 1/4 teaspoon for garnish
  • Cumin seeds 2 teaspoons plus 1/4 teaspoon for garnish
  • Pomegranate arils (optional) 1/4 cup
  • For Boondi: Besan (Gram Flour)1 cup
  • Rice Flour 2 tablespoons
  • Water to make batter
  • Red Chilli Powder 1/2 teaspoon
  • turmeric powder a pinch
  • Baking Soda (Sodium Bicarbonate) 1 teaspoon
  • Curry leaves minced 1 tablespoon
  • Oil for frying 1/2 cup
  • Salt to taste

How to make Boondi Raita - Yogurt spiced with Black salt, Cumin and fried chickpea flour droplets

  1. To Make Raita: Beat the yogurt or whisk it without adding water, till it is smooth.
  2. Roast the cumin seeds on low flame for 1 minute without letting them char. Cool and powder the cumin using a mortal and pestle.
  3. Add the black salt and cumin to the yogurt.
  4. Add the black salt and cumin to the yogurt. Set in the fridge to chill, and take out a few minutes before serving, to add the garnish and the boondi.
  5. Before serving, Garnish with minced coriander leaves and pomegranate, and with a little of the black salt and cumin.
  6. Add Boondi to the individual serving portions. Serve with biriyani, pulav or tehari.
  7. To make Boondi
  8. Mix all the ingredients except the oil and the curry leaves, adding the water gradually, to make a fluid but thick batter, pourable, like a dosa batter.
  9. Use only as much water as is required to bring the batter to the required consistency.
  10. Add the curry leaves and cover the batter and set aside for 15 minutes.
  11. Heat oil in a deep but medium sized pan.
  12. Pour a ladle full of batter through a perforated/slotted ladle/ spoon. Or use the traditional slotted press used for making boondi.
  13. Fry, stirring gently, without letting the boondi become brown. When it is a bright yellow-orange, drain and place in a colander.
  14. Continue to make the boondi in batches, as above.
  15. Store in a box with a tight fitting lid, till ready to use.
My Tip: I usually add the boondi just before serving individual portions, so that it is remains crisp and is a nice crunchy contrast to the smooth curd.

Reviews for Boondi Raita - Yogurt spiced with Black salt, Cumin and fried chickpea flour droplets (1)

puja dhiman10 months ago
Its looking v nice & colourful
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