Boondi Raita

Boondi Raita is a popular raita recipe in India and a regular part of meal during summer. Boondi is the main ingredient of this side dish, that is made with a paste of ground chickpea flour, a little bit of turmeric, salt and chilli powder added to the paste. Deep fry little drops of the paste and add to yogurt along with spices. Boondi can be made at home or you can buy from any Indian store.

Boondi Raita is a simple recipe and very quick to make if you have boondi, yogurt and basic spices available in your kitchen.

Two ways:

  1. Soak boondi in warm water for a min. Slightly squeeze to remove the excess water. This removes the oil flavor from boondi and keep the raita fresh. Add to whisked yogurt with spices and garnish with chopped cilantro or mix chopped cilantro and green onion. Take care while adding salt, because boondi has also salt in it.
  2. Another method is to add boondi directly to whisked yogurt to keep the raita crispy.

How to make Boondi Raita?

  1. Gather all the ingredients – Yogurt, Boondi, Sea Salt, Chili flakes, Sugar, Cumin Powder, Cilantro and Green onion.

2. Soak boondi in warm water for a minute. Squeeze to remove the excess water. Whisk the yogurt. Add water to get desired consistency.

3. Add spices – sea salt, cumin powder, chili flakes and sugar and mix.

4. Add chopped cilantro and green onion.

5. Add Boondi and mix it.

6. Serve immediately or refrigerate it and serve chilled with parathas, pulao, or biryani.

Boondi Raita
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Boondi Raita

  • Author: Ashu
  • Total Time: 5 minutes
  • Yield: 2 1x
  • Diet: Vegetarian


A classic curd or yogurt based recipe made with boondi pearls. Typically served with roti, chapati or any rice based dishes – pulao or biryani.


  • ½ cup boondi (available in Indian grocery stores)
  • 1 cup curd or plain yogurt
  • ½ cup warm water
  • ½ tbsp salt
  • ¼ tbsp sugar
  • ½ tbsp ground black pepper or red chili flakes
  • ½ tbsp cumin powder
  • ½ cup chopped cilantro (to garnish)
  • 1 stalk green onion


  1. Put boondi in a bowl and soak in warm water for 5 minutes.
  2. Drain off the boondi, squeeze off the water gently and keep it aside. This removes the flavor of oil.
  3. Put curd or yogurt in a bowl, whisk for a smooth, silky consistency. Add ¼ cup water, if desired.
  4. Add salt, sugar, black pepper or red chili flakes, and cumin powder and mix well.
  5. Add boondi to the bowl once you are ready to serve, otherwise it gets soggy.
  6. Add chopped green onion and cilantro. Mix well.
  7. Garnish with cilantro or boondi.
  8. Enjoy boondi raita with pulao, biryani or any parantha.


  1. Don’t soak the boondi in water if you are looking for crispy boondi raita. Add boondi to curd/yogurt when ready to serve.
  2. Boondi raita tastes great if prepared with slightly thick curd.
  • Prep Time: 5 minutes
  • Category: Side Dish, Dips
  • Cuisine: Indian


  • Calories: 195

Keywords: Boondi Raita, Dip, Raita


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