Raita ( Boondi Raita ) is an condiment that are popular in India, Bengladesh and Pakisthan. One of the main ingredient is Dahi or curd. There can be any additives to raita like cooked or raw vegetables, fruits or even boondi. The closes relative of raita is DIP in western cuisines. Raita is made with a wide variety of ingredients like salt pepper, cumin seeds or any of the spices. In south India the raita is called as pachadi. Raita is a great side dish that can be served along with Biryani, Pulav or kebabs.
3. Half teaspoon Jeera powder or finely crushed jeera
4. Quarter teaspoon of Red chili powder, preferably Kashmiri chili
5. Quarter teaspoon of pepper powder.
6. Quarter to half teaspoon of chaat masala
7. One or two teaspoon of finely chopped coriander leaves
8. One teaspoon of finely chopped mint leaves (otherwise known as pudina leaves.)
9. Few mint and coriander leaves for garnishing
10. Salt as per requirement.
Preparation of Yoghurt or Dahi or curd
Whisk well the yoghurt in a bowl. It should be thick and consistant after the whisking.
You can whisk using a kitchen whisk or in a mixie ( Mixer Grinder) with a whisk option or using a simple spoon.
Do not add water while whisking the yoghurt.
Add the above listed spice mix like Jeera powder, pepper powder, chaat masala, chopped coriander leaves and chopped mint leaves.
Mix well all the ingredients.
Add boondi in to it and mix well.
Transfer it in to a serving bowl.
Garnish it with mint leaves and coriander leaves.
Spread a dash red chilli powder over the raita taste as well as color contrast.
You can serve the boondi rita cold or in room temperature.
Options 1. You can add bhuna jeera powder (roasted cumin powder as an optional ingredient 2. You can add black salt (Kalanamak) or rock salt if you like the taste. 3. Some people like crisp boondi in rita. In that case serve the raita immediately. 4. If you like soft boondi in the raita. You can keep the raita for some time and serve.
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