Masala Boondi Raita Recipe

Masala Boondi raita is everyone’s favorite. Well, I hope it is. I personally love having Boondi Raita with parathas, khichdi or even daal-chawal. It’s loaded with flavors and tastes yum. Forget to mention, can be made in a jiffy and that’s such a relief when you are in a hurry.

It is nothing but simple boondi raita, but instead of adding the basic Boondi, I have added Masala Boondi. Get it? Earlier I used to make the normal one, but one fine day, I got my hands on this and from then I love making this one than the regular one. The perfect recipe to treat your guests with. Looks fancy and have that little crunch, yum!

Easy and super quick to make, it can be served with almost everything and will make your thali complete. A perfect recipe for your kids and a great way of adding curd in their diet. Have it with Parathas, puris, or even Pulav. It tastes absolutely fantastic.

I have added tadka/tempering to the recipe, it enhances the flavor of the raita and also changes its taseer as in the temperament of dahi.

Here’s a pic of Masala Boondi. You can buy it from Amazon or any local general shop. It’s readily available in the market.

Let’s get started with the recipe. If you want to make basic Boodi Raita, here’s the recipe. You can try these too:

Pyaaz Tamatar Raita

Cucumber Raita

Capsicum Raita

Try this yummy recipe by Whisk Affair.

What’s your favorite Raita recipe? Comment below and let me know. Would love to try something new and interesting.

Print Recipe

Masala Boondi Raita

Boondi Raita is a great side dish that goes really well with parathas, pulav, and even daal-chawal. Quick and easy to make - Masala Boondi Raita is spicy, tangy and is loaded with flavors.

Course

side dish

Cuisine

indian

Prep Time

10 mins

Servings

Persons

Ingredients

• 250 Gms Curd/Dahi It should be thick and not sour.
• 1 Katori Masala Boondi
• 1/4 teaspoon Red chilli Powder
• 1/2 teaspoon Roasted Jeera Powder
• 1/4 teaspoon Kala Namak
• Salt to taste
• coriander leaves Chopped

For tempering

• 1/8 teaspoon Oil
• 1/4 teaspoon Mustard seeds/ rai
• a few Curry leaves

Course side dish Cuisine indian Prep Time 10 mins Servings Persons Ingredients 250 Gms Curd/Dahi It should be thick and not sour. 1 Katori Masala Boondi 1/4 teaspoon Red chilli Powder 1/2 teaspoon Roasted Jeera Powder 1/4 teaspoon Kala Namak Salt to taste coriander leaves Chopped For tempering 1/8 teaspoon Oil 1/4 teaspoon Mustard seeds/ rai a few Curry leaves

Instructions

1. In a deep mixing bowl, take dahi/Curd. Add a small quantity of water to give it a raita consistency. Whisk it well using a whisker. Initially, add less water as we don't want the raita to be very thin.
2. Add jeera powder, rock salt/kala namak, salt, red chili powder. You can adjust these masalas according to your taste. Mix all these well.
3. Finally, add Masala Boondi and mix it well. Try to add Boondi when you are about to serve or half an hour before.
4. Now add the tempering. Simply heat oil, add curry leaves and rai. Pour it in the raita and mix well.
5. Add lots of finely chopped coriander leaves and mix it well.
6. Keep it in the refrigerator and serve chill. Garnish it with mint leaves or red chili powder.
7. Chilled Masala Boondi Raita is ready to serve with Parathas, Rice or Puris.

Recipe Notes

• If Masala Boondi is old, soak it in hot water for a few minutes and then squeeze the water. Now add it to the raita.
• Adjust the masalas according to your taste.
• Tempering is optional, you can avoid it.

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