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Boondi raita or boondi in curd is very easy to make and a default raita in North Indian kitchen. Having only two ingredients curd & boondi this raita goes very well with biryani or any rice dish. At the same time, it is also a great accompaniment with stuffed parathas.

Boondi Raita Recipe

Boondi Raita is one of the popular Indian Raita recipes to prepare with tiny chickpea flour balls soaked in spicy yogurt. This easy boondi raita goes very well with biryani or pulao, at the same time, a great accompaniment with stuffed parathas.
Course Side Dish
Cuisine Indian
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 3 Serving
Calories 114kcal
Author Bhawana


  • 1 cup Yoghurt
  • 1/2 cup Boondi (I used pain boondi, you can use masala boondi as well)
  • 1/4 tsp Red chili powder (replace it with green chili finely chopped)
  • 1/4 tsp Cumin powder
  • 3 tbsp Roasted peanut
  • 1/4 tsp Black salt
  • 1 tsp Sugar completely optional
  • salt as per taste
  • 1/4 cup Water (use milk if yogurt is sour)
  • 1 tbsp Green coriander chopped finely


  • First of all, whisk the yogurt until smooth consistency. Adjust thickness by adding water. Use milk if yogurt is sour in place of water.
  • To this add roasted cumin powder, red chili powder, black salt, adjust salt as per taste. Add sugar if you like sweeter raita(completely optional).
  • Add boondi at the end before serving and garnish with roasted peanut and chopped coriander.
  • Keep it in the fridge for an hour and serve with biryani or parathas.


Serving: 0g | Calories: 114kcal | Carbohydrates: 7g | Protein: 6g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 279mg | Potassium: 204mg | Fiber: 1g | Sugar: 5g | Vitamin A: 130IU | Vitamin C: 1mg | Calcium: 109mg | Iron: 1mg