This is a quick and easy yoghurt dip made with boondi which is a crispy fried bead like snack made with a combination of chickpea and rice flour. Traditionally the boondi is soaked in water then squeezed to let the water out before adding to the spiced yoghurt. But I added it crispy without soaking and making it soft.
Raita is served as a condiment with spicy dishes to balance out the flavours and make the meal enjoyable. Different kinds of raita are made with spiced yoghurt using raw or cooked vegetables and crisp boondi. Making boondi at home is an elaborate process, so it is convenient to purchase it from an Indian grocery store and refrigerate and use it for various other preparations.
I tweaked the recipe a bit by adding crispy fried curry leaves to the spiced yoghurt and topped it with crispy fried boondi. It turned out so flavourful!
Ingredients:
1/2 cup crispy fried Boondi
2 tbs fresh curry leaves
1 cup balkan style yoghurt (sour)
1/2 a small onion finely chopped
1/2 tsp ginger finely chopped
1 small green chilli chopped (optional)
1/2 cup crispy boondi
1/4 tsp cumin
salt to taste
Method:
1. Whisk the sour yoghurt in a bowl. Add the chopped onion, ginger and green chilly, salt and cumin powder. Mix well.
2. Open the boondi pack, measure half a cup, put it on a cookie sheet and roast in the oven at 350 degrees Fahrenheit for 5 minutes just to make it a little extra crisp.
3. Deep fry the curry leaves (wash and dry them between paper towels before frying) in oil. Remove when they turn crisp and drain on paper towels.
4. Crush the crisp curry leaves on the spiced yoghurt and top it with the crispy boondi just before serving.
5. Serve with rice, naan, lentil or meat dishes. Mix the boondi in the raita and enjoy.
- 1/2 cup crispy fried Boondi
- 2 tbs fresh curry leaves
- 1 cup balkan style yoghurt sour
- 1/2 a small onion finely chopped
- 1/2 tsp ginger finely chopped
- 1 small green chilli chopped optional
- 1/4 tsp cumin
- salt to taste
- Whisk the sour yoghurt in a bowl. Add the chopped onion, ginger and green chilly, salt and cumin powder. Mix well.
- Open the boondi pack, measure half a cup, put it on a cookie sheet and roast in the oven at 350 degrees Fahrenheit for 5 minutes just to make it a little extra crisp.
- Deep fry the curry leaves (wash and dry them between paper towels before frying) in oil. Remove when they turn crisp and drain on paper towels.
- Crush the crisp curry leaves on the spiced yoghurt and top it with the crispy boondi just before serving.
- Serve with rice, naan, lentil or meat dishes. Mix the boondi in the raita and enjoy.
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