Instructions for how to make Indian boondi raita. A yogurt dip mixed with the popular chick pea snack. Great with curries, chutney, pickles and naan.
Prep Time: 10 minutesminutes
Cook Time: 5 minutesminutes
Total Time: 15 minutesminutes
Servings: 8
Ingredients
1 1/2cupsyogurt
1/4tspsalt
1/2tsppaprika
2tbspghee, or butter
1 1/2tspcumin seeds
1/2tspmustard seeds
1/2cupboondi
Instructions
Whisk the yogurt with the salt and paprika fairly quickly for about one minute, or until the yogurt is smooth and creamy.
In a small saucepan, heat the ghee over medium heat. Add in the cumin seeds and mustard seeds. Cook in the ghee for about 30-60 seconds to bring out the flavours in the spices. Remove from the heat and let cool slightly.
Stir the ghee and seeds into the yogurt.
Mix in the boondi.
Serve.
Notes
This recipe keeps the crispiness of the boondi for an added texture to the raita. If you prefer the boondi to be soft, soak them in some water before adding to the yogurt. Once they have softened, drain and then stir into the yogurt mixture.