Curd or Yogurt is an essential part of every Indian meal. People all over the country have different ways of eating yogurt and we Punjabis love our Raitas!
A raita is a kind of a yogurt dip made with, of course the yogurt and a variety of things like cucumbers, tomatoes, onions, potatoes and even spinach.
My favourite is the Boondi Raita! The boondi in question is made up of Gram Flour or Chick Pea Flour. The chick pea flour is mixed with salt, oil and water to get a thick batter. This batter is then dropped into hot oil using a sieve to get crisp, small balls of Chick Pea Flour known as Boondi!
Boondi is readily available in
This Raita goes very well with with a Pilaf or Mutter Paneer. Everyone in my family loves this cool soothing dish.
Here is the recipe
Preparation Time: 5 Mins
Serves: 3-4
Ingredients
2 Cups Curd or Yogurt
1 Tsp Black Salt ( optional)
1 Tsp Regular Salt
1 Green Chilly Chopped
2 Tbsp Chopped Corriander
1/4 Tsp Red Chilly Powder
1/2 Tsp Roasted Cumin POwder
1/4 Cup Boondi
Method
Whisk Curd/Yogurt very well to remove any lumps.
Mix in the salts. Black salt gives a very pungent odour. Avoid if you don't like the odour. In that case use 2 Tsp of regular salt.
Mix in the chopped chilly.
Now stir in the chopped corriander.
Add the boondi and mix very well. You can even soak the boondi in some hot water for 5 minutes to remove any excess oil.
Transfer to a fresh bowl and decorate with chilly powder and roasted cumin powder.
Serve chilled.
Enjoy!
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