Boondi Raita

Raita is an accompaniment largely prepared and served in Northern India. Boondi raita is one of the easiest and tastiest raita that can be whipped in less than 5 mins. Crispy boondi combined with the freshness of curds and mildly spiced with red chilli powder, jeera powder and chat masala makes this one of the most sought raita. You can pair boondi raita with biryanis, pulaos, parathas and even plain chapathis, the combo tastes delicious.

Boondi Raita

Boondis are made from chickpea flour or besan made into a spiced batter and deep fried into tiny balls. They taste good on their own but made into a raita and paired with parathas or biryanis, they make a delectable combo. You can make the boondis at home or use store bought boondis to make raita. I normally used store bought boondis as they save time. My most preferred brand for savory boondis is ‘Haldirams’.

There are many varieties of raita that I make; few of them being onion raita, onion tomato raita, aloo raita, pineapple raita and so on. But my favorite is this one – Boondi Raita, easy to make and very delicious – crispy and crunchy. Whenever I make this raita, I prepare a little extra, to be snacked on later as more than an accompaniment, I like to have this crunchy raita as a snack.


Boondi – ½ cup or 2 handfuls
Curds – 100 ml
Salt to taste
Sugar – ½ tsp
Red chilli powder – ¼ tsp
Chat masala – ¼ tsp
Jeera powder – ¼ tsp
Coriander leaves few sprigs


Preparation time – 5 mins
Cooking time – None
Total time – 5 mins
Serves one person

  1. Take the curds in a bowl. Add salt and sugar to the curds and whisk it well. Add the spice powders and boondi. Mix well.
  2. Garnish with finely chopped coriander leaves and serve immediately.

Serve this boondi raita with biryani, pulao or parathas.

Boondi Raita


  1. Fresh curds works best for this recipe.
  2. As my family likes crispy texture, the above method works best for me as boondi remains crunchy when added and served instantly.
  3. If you want a melt in mouth raita, soak the boondi in warm water for 5 mins. Squeeze excess water and add to the curd mixture. Raita made this way will give you a creamy raita with boondi melting in the mouth. This will also help remove excess oil in the boondi.
  4. Depending on your family’s preference, you can adjust the spice and seasoning levels.