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Boondi Raita Recipe

Name: Amritsari Kulcha Hut - Indian Bistro Barries Boondi Raita Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cups plain full-fat yogurt (or Greek-style); 2 tbsp milk (optional, to adjust consistency); 1 tsp salt; 1 tsp sugar; 3 tbs besan (gram flour); 3 tbsp water (for batter); 0.25 tsp salt; 0.125 tsp baking soda (optional, for extra puff); 1 cup neutral oil (for deep frying boondi); 0.5 tsp roasted cumin powder; 0.25 tsp red chili powder; 0.25 tsp black salt (or regular salt); 0.5 tsp chaat masala; 2 tbsp fresh cilantro (finely chopped); 1 tbsp fresh mint (finely chopped, optional); 1 pc green chili (finely chopped, optional); 1 tsp lemon juice; 0.5 tsp mustard seeds; 0.5 tsp cumin seeds; 6 pc curry leaves (optional); 1 tsp oil (for tempering)

Inspired by Amritsari Kulcha Hut - Indian Bistro Barrie

Time35m

Serves4

Home – made yogurt mixed with gram flour balls, and our special spiced mixture.

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Ingredients

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Raita Base

2 cups plain full-fat yogurt (or Greek-style)

2 tbsp milk (optional, to adjust consistency)

1 tsp Celtic sea salt

1 tsp sugar

Boondi (crispy gram flour pearls)

3 tbs besan (gram flour)

3 tbsp water (for batter)

1/4 tsp Celtic sea salt

1/8 tsp baking soda (optional, for extra puff)

1 cup neutral oil (for deep frying boondi)

Spice mix & tempering

1/2 tsp roasted cumin powder

1/4 tsp red chili powder

1/4 tsp black salt (or regular salt)

1/2 tsp chaat masala

2 tbsp fresh cilantro (finely chopped)

1 tbsp fresh mint (finely chopped, optional)

1 pc green chili (finely chopped, optional)

1 tsp ReaLemon lemon juice

1/2 tsp mustard seeds

1/2 tsp cumin seeds

6 pc curry leaves (optional)

1 tsp oil (for tempering)

Method

Raita Base

Whip yogurt to smooth

Place the yogurt in a bowl and whisk vigorously until smooth and slightly frothy. If the yogurt is very thick, whisk in up to 2 tablespoons milk to reach a creamy spoonable consistency.

Add 1 teaspoon salt and 1 teaspoon sugar to the whipped yogurt and mix until fully dissolved and evenly combined.

Boondi (crispy gram flour pearls)

Make batter

In a small bowl, sift 3 tablespoons besan to remove lumps. Add 1/4 teaspoon salt and 1/8 teaspoon baking soda (optional). Gradually whisk in ~3 tablespoons water to make a smooth, slightly runny batter that drips slowly from a spoon (consistency similar to single-cream). Avoid lumps.

Heat oil

Pour about 1 cup neutral oil into a small deep pan and heat over medium-high until shimmering and a small drop of batter sizzles and rises immediately (around 180°C / 350°F).

Fry boondi

Hold a perforated spoon or boondi ladle over the hot oil. Pour a small ladleful of batter onto the perforated spoon and tap gently so tiny droplets fall into the oil. Fry in batches without overcrowding, stirring lightly so droplets separate, until golden and crisp, about 1–2 minutes per batch. Remove with a slotted spoon onto paper towels to drain. Repeat until all batter is used. (If you prefer softer boondi for raita, fry a little less until pale-golden.)

Cool and check texture

Let boondi cool completely to room temperature. Taste one; it should be crisp and not oily. If still oily, blot with extra paper towels.

Spice mix & tempering

Prepare dry spice mix

In a small bowl combine 1/2 tsp roasted cumin powder, 1/4 tsp red chili powder, 1/4 tsp black salt (or regular salt if not available), and 1/2 tsp chaat masala. Stir well so spices are uniform.

Chop herbs and chilies

Finely chop 2 tablespoons cilantro, 1 tablespoon mint (if using), and 1 small green chili. Keep ready.

Temper spices (optional, for aroma)

Heat 1 teaspoon oil in a small pan over medium heat. Add 1/2 tsp mustard seeds and 1/2 tsp cumin seeds. When mustard seeds start to pop (10–20 seconds), add 6 curry leaves (if using) and quickly turn off the heat. Allow to cool a few seconds so the oil is not too hot before adding to yogurt.

Assemble Raita

Into the whipped yogurt, add the prepared dry spice mix and stir until uniform.

Add the tempered oil with seeds and curry leaves to the yogurt and stir to disperse the flavored oil. (If you skipped tempering, add 1 tsp oil directly and stir.)

Stir in the chopped cilantro, mint (if using), finely chopped green chili, and 1 teaspoon lemon juice. Taste and adjust salt, lemon, or chaat masala as needed.

Fold in boondi

Gently fold in cooled boondi just before serving so it retains some crunch. Add 1/2 to 3/4 of the boondi first, mix, then garnish with remaining boondi on top. If preparing ahead, keep boondi separate and add just before serving to preserve crispness.

Garnish and serve: sprinkle a pinch of roasted cumin powder and a few coriander leaves on top. Serve chilled or at room temperature as a cooling accompaniment to spicy mains or biryani.