Boondi raita is cherished all over India. Boondi are deep fried small crispy balls of gram flour. Boondi raita is liked with everything -pooris, parathas, or chapatis. Boondis mixed with spices are served as garnishing with rice in South India.
So today I bring you the same old raita but with a different type of tempering normally done in UP. The zeera/cumin seeds are burnt with oil over flame which gives a very different flavour to the raita.
Beaten Curd: 250 ml
Plain Boondi (without spices): 1 cup
Roasted cumin seeds (powdered): 1/2 tspn
Black pepper powder; 1/2 tspn
Black salt: 1/2 tspn
red chilly powder: 1/2 tspn
Salt: to taste
Zeera (cumin seeds): 1 tspn
Heeng (asofoetida); 1 pinch
Cooking Oil: 1/2 tbspn
Chopped green coriander for garinishing.
- Mix 250 ml water with beaten curd (this raita very thin in consistency, but you may add water depending on the consistency desired)
- Add salt, black salt, pepper powder, cumin seeds powder, red chilly powder in curd, mix well.
- Add Boondi in hot water, keep it for 5 minutes, drain water. Add to curd.
- For tempering, take oil in a round steel laddle. Hold it over flame, when the oil is hot add asofoetida and cumin seeds/Zeera. Cumin seeds will splutter and tilt the laddle a little so that the oil and cumin seeds catch fire. Dip this fired laddle in curd mix and cover it immediately, so that the fumes after fire extinguishes are trapped in the raita.
- Pictures of tempering are here.
- Garnish it with chopped coriander, red chilly powder and serve.