Ingredients
- 1 cup fresh curd (thick yogurt)
- ½ cup boondi (plain or masala)
- ½ tsp roasted cumin powder
- ¼ tsp red chilli powder
- ¼ tsp black salt
- Salt to taste
- 1–2 tbsp chopped coriander
- 1 green chilli chopped (optional)
- ½ tsp chaat masala (optional)
Step-by-step
Step 1 — Whisk the curd
Place curd in a mixing bowl and whisk until smooth and creamy. Add 2–3 tbsp cold water if you prefer a thinner raita. Smooth curd = best texture.
Step 2 — Add spices
Add roasted cumin powder, red chilli powder, black salt and regular salt. Mix well and taste; adjust seasoning.
Step 3 — Add boondi
Two ways:
- Soft boondi: Soak boondi in warm water 30–60s, squeeze excess water and add to curd.
- Crunchy boondi: Add boondi just before serving to keep it crisp.
Step 4 — Mix gently
Fold boondi into the spiced curd gently so boondi doesn't break down. Keep texture balanced.
Step 5 — Garnish & serve
Garnish with chopped coriander, a pinch of roasted cumin or chaat masala. Serve chilled with biryani, pulao, paratha or as a cooling side.
Tips & Variations
- For richer raita, use hung curd (strained yogurt).
- Add grated cucumber or grated onion (squeeze out excess water) for a veg raita variant.
- Use masala boondi for a spicier twist.
- Prepare the curd base in advance and add boondi just before serving for best texture.
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