Boondi Raita recipe

All Recipes Appetizers and Snacks Beans and Peas

Ingredients

½ cup besan (Bengal gram flour)
2 teaspoons chili powder
salt to taste
¼ cup water, or as needed
oil for deep frying
3 cups plain yogurt
½ teaspoon cumin powder
1 sprig curry leaves
½ teaspoon mustard seed

Nutrition Info

241.1 calories
carbohydrate: 13.9 g
cholesterol: 7.4 mg
fat: 17.4 g
fiber: 1.2 g
protein: 8.5 g
saturatedFat: 3.2 g
servingSize: -
sodium: 126 mg
sugar: 8.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix besan, chili powder, and salt together in a bowl. Add water and stir until a drippy batter forms.

  2. Heat oil in a skillet over medium-high heat. Place drops of batter into the hot oil using a slotted spoon, fry until golden brown, 2 to 3 minutes. Drain fried boondi on a paper towel-lined plate.

  3. Combine boondi with yogurt in a bowl. Mix in cumin powder and season with salt. Mix in curry leaves and mustard seed.

Recipe Yield

6 servings

Recipe Note

This recipe was given to me by a neighbor who often cooks delightful authentic Indian cuisine and was kind enough to share. She describes it as a blend of curd and crispy little golden besan balls and as a very popular variation of the raita and can be eaten with biriyani/pulao or any other gravy dish.

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