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    Home » Recipes » Sauces, Dips, Dressings

    Published: January 18, 2022 | Last Modified: January 18, 2022 by Shruthi Baskaran-Makanju | This post may contain affiliate links. 💬 - No Comments

    Boondi Raita (Easy Yogurt Dip with Fried Chickpea Balls)

    Gluten Free RecipesNut Free RecipesVegetarian Recipes
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    Boondi raita is an Indian yogurt dip with spicy chickpea flour balls as well as other warming spices. Ready in five minutes and goes great with Indian meals!
    Jump to Recipe Pin Recipe

    If you've eaten at an Indian restaurant, I'm sure you've had raita - a creamy, Indian yogurt sauce served with warm spices and crunchy aromatics like onions. This boondi raita has warming spices like cumin as well as crunchy, deep fried chickpea flour balls (aka boondi!) It's a great complement to Indian meals and comes together in 5 minutes.

    Close up shot of boondi raita on a gray table, with a red napkin on the side.

    This post contains helpful tips and tricks! If you're in a rush, please use the "Jump to Recipe" link!

    This post might contain affiliate links. If you click on those and make a purchase, I earn a small commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

    Jump to:
    • 💭 Why you'll love this recipe
    • 📋 Ingredients and notes
    • 📖 How to make boondi raita
    • 👩🏽‍🍳Top tips and FAQs
    • 🍴 Serving and storage suggestions
    • 📖 Recipe

    💭 Why you'll love this recipe

    • This boondi raita recipe is a great variation of a traditional Indian raita!
    • Crunchy, creamy, and salty - all the perfect flavor combinations you'd want alongside a delicious Indian meal (try pairing this with a homemade naan and some chana masala - you won't regret it!)
    • Comes together in five minutes, great as a healthy dip!

    📋 Ingredients and notes

    You'll need Indian yogurt (dahi), black salt (or regular kosher salt), cumin powder, chopped onions, chopped green chilis, fresh cilantro / coriander leaves and boondi (i.e., chickpea flour balls). You can also add garam masala or chaat masala for additional flavor.

    Notes and Variations

    • Indian yogurt versus American or Greek yogurt: Indian yogurt is made with a slightly different process, has slightly higher fat content, and is a bit more sour than your traditional American yogurt. Greek yogurt is closer in consistency (since it is yogurt that has been strained to remove water content). Since you're whipping the yogurt to make raita, I recommend picking up Indian yogurt from a local Indian store or using a low-fat regular American yogurt.
    • Salt versus black salt: Black salt (aka kala namak) is a type of salt found in India (and many of your local grocery stores) that provides an almost sulfuric, egg-like taste to the dishes it's added to. Regular or Himalayan pink salt will work in this recipe in a pinch, but black salt elevates it!
    • Boondi: Boondi are deep fried chickpea flour balls that can either be salty or sweet. I like Haldiram's brand boondi (likely available at your local Indian grocery store). You'll see it in vacuum sealed packets (great snack on it's own)! If you can't find boondi, you can also fry chickpeas (check out this roasted chana recipe if you want to go this route!)
    • Cumin powder, and other warming spices: I typically use just cumin powder but depending on your taste, you can also add other spice powders (like garam masala or chaat masala), or even a pinch of cayenne or red chili powder!

    📖 How to make boondi raita

    • Add Indian yogurt to a mixing bowl.
    • Add black salt and ground cumin to the mixing bowl.
    • Use a balloon whisk to get the yogurt smooth and creamy.
    • Add chopped onions, green chili peppers, and cilantro and fold it into the yogurt.
    • Add the boondi to whipped yogurt directly if you like your boondi crispy. If you want it soft, soak the boondi in warm water (not hot water!), wring out excess water and then add to the yogurt. Using hot water can make the boondi too soggy.
    • Garnish with coriander leaves and curry leaves (or even mint leaves!)

    Check out a few other raita recipes to mix things up a bit below!

    Five different types of raitas arranged on a platter

    👩🏽‍🍳Top tips and FAQs

    Here are three tips to get the right consistency with boondi raita:

    1. Use the right yogurt and a balloon whisk. If you're unable to find Indian yogurt, use a low-fat regular yogurt, vegan yogurt, or add a couple of tablespoons of milk to a full-fat yogurt to get it to a silky smooth consistency. Chunky yogurt doesn't work!
    2. Adjust the spices and ingredients to your liking. Don't want onions or green chilis? You can leave it out. Want to add more spice? Add a pinch of red chili powder or cayenne. Want to make it warmer? Add garam masala or chat masala. It's truly versatile!
    3. Store boondi in an airtight container in the fridge or freezer if you're not using it right after opening. Add it as fresh as you can if you want crispy boondi. If you want it to be softer, soak it in warm (not hot!) water for 5 minutes and use a clean kitchen towel to squeeze the water out before adding to the yogurt. This also helps get rid of excess oil from the boondi! But be careful not to oversoak or it'll get too mushy.

    Common FAQs

    What is boondi?

    Boondi are small water droplet-sized chickpea flour balls. They are typically made with a chickpea batter that's passed through a ladle with small holes, and into a vat of oil and deep fried! Crunchy boondi can be eaten as a snack and comes in different flavors. I typically use unsalted, plain boondi in my raita.

    What else can you use boondi for?

    At home, in addition to raita, we use boondi in two ways: "Kara" boondi (spicy boondi), a savory snack that's mixed with spices after frying, as well as sweet boondi, where it's tossed in sugar syrup. It's sometimes shaped into balls called boondi laddu.

    Can you make boondi raita with tadka?

    Yes! To add tadka (or Indian tempering), add a teaspoon of vegetable oil to a small skillet over medium heat. Add half a teaspoon each of black mustard seeds and cumin seeds and once it splutters, add a few curry leaves and some Kashmiri red chilli powder. Sauté for 30 seconds. Pour over raita, but serve chilled.

    🍴 Serving and storage suggestions

    I typically like making this dish fresh and serving it chilled - placing it in the fridge softens the boondi considerably so it becomes soggy. So I don't recommend storing it.

    This easy boondi raita is a healthy side that can be served with Indian cuisine to make a hearty meal!

    If you like this recipe, check out my other Indian recipes:

    • Simple Indian Dal Tadka
    • Homemade Traditional Naan
    • Bombay Potatoes (Spicy Indian Potatoes)
    • Chana Masala

    Did you make this recipe?! ⭐⭐⭐⭐⭐
    Please leave a comment and a star rating and let me know how it went! We love hearing from you, thank you so much

    📖 Recipe

    Close up of bowl with boondi raita on a red napkin
    Print Recipe
    5 from 1 vote

    Boondi Raita

    Boondi raita is an Indian yogurt dip with spicy chickpea flour balls as well as other warming spices. Ready in five minutes and goes great with Indian meals!
    Prep Time5 mins
    Total Time5 mins
    Course: Side Dish
    Cuisine: Indian
    Diet: Gluten Free, Vegetarian
    Servings: 3 servings
    Calories: 176kcal
    Author: Shruthi Baskaran-Makanju

    Ingredients

    • 2 cups Indian yogurt
    • ⅓ teaspoon black salt, substitute with regular salt or Himalayan pink salt
    • ⅓ cup onion, chopped
    • 2 green chili peppers, chopped
    • 1 tablespoon cilantro, chopped
    • ¼ teaspoon cumin powder
    • ½ cup boondi, plain, unsalted
    • 3 coriander leaves (cilantro leaves) , for garnish
    • 3 curry leaves, for garnish
    • ¼ teaspoon garam masala, optional

    Instructions

    • Add 2 cups of yogurt to a large mixing bowl, along with ⅓ teaspoon of black salt and ¼ teaspoon of cumin powder.
    • Use a balloon whisk to whip the yogurt to a silky smooth consistency. If you're using a thicker yogurt, add a spoonful of chilled water or milk to get it to a silky consistency.
    • Add ½ cup of chopped onion, 2 chopped green chili peppers (Indian or Thai) and 1 tablespoon of chopped cilantro and fold it into the yogurt.
    • Top with ½ cup of fresh boondi for a crispy texture. Or, alternatively, soak the boondi in warm water for 5 minutes and drain with a clean kitchen towel to get softer texture. Add this to the yogurt.
    • Top with a few curry leaves and coriander leaves as a garnish, and serve chilled.

    Notes

    1. Use the right yogurt and a balloon whisk. If you're unable to find Indian yogurt, use a low-fat regular yogurt, vegan yogurt, or add a couple of tablespoons of milk to a full-fat yogurt to get it to a silky smooth consistency. Chunky yogurt doesn't work!
    2. Adjust the spices and ingredients to your liking. Don't want onions or green chilis? You can leave it out. Want to add more spice? Add a pinch of red chili powder or cayenne. Want to make it warmer? Add garam masala or chat masala. It's truly versatile!
    3. Store boondi in an airtight container in the fridge or freezer if you're not using it right after opening. Add it as fresh as you can if you want crispy boondi. If you want it to be softer, soak it in warm (not hot!) water for 5 minutes and use a clean kitchen towel to squeeze the water out before adding to the yogurt. This also helps get rid of excess oil from the boondi! But be careful not to oversoak or it'll get too mushy. 

    Nutrition

    Calories: 176kcal | Carbohydrates: 18g | Protein: 10g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 477mg | Potassium: 423mg | Fiber: 2g | Sugar: 12g | Vitamin A: 268IU | Vitamin C: 23mg | Calcium: 311mg | Iron: 1mg
    Tried this recipe?Tag @urbanfarmie or #urbanfarmie to let me know – I would LOVE to see your creations!
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    Shruthi Baskaran - Recipe Developer, Food Photographer, and Blogger at Urban Farmie

    I am Shruthi, the recipe developer, photographer and blogger behind Urban Farmie. I have two graduate degrees from Stanford, one focused on food systems. And I hope to bring you everything you need for healthy-ish, comforting, nourishing vegetarian cooking.

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    Recipe Key

    Dairy free
    Gluten free
    Nut free
    Vegan
    Vegetarian

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