Dahi boondi, aka boondi raita, is a creamy and crunchy North Indian condiment that comes together in just 5 minutes.
It is essentially a mix of yogurt and spices, along with some crispy fried gram flour balls added in for that incredible texture.
As a true Indian, I’m big on condiments and accompaniments with almost all of my meals.
On days when I’m craving some comfort food, I whip up a nice and hearty curry like my chicken white karahi, paired with seasoned rice like turmeric garlic rice or some nice chili naan.
But of course, it is incomplete without a side dish, and while mint cucumber raita is one of my go-to recipes, I really enjoyed trying out this version too!
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What's So Great About the Recipe?
My favorite part about this recipe is the fact that it is ridiculously easy to make.
You need absolutely zero prep time and no fancy ingredients.
Plus, you can tweak and play around with the seasonings and mix-ins too
Ingredients For the Dahi Boondi Recipe
Yogurt: Start with some plain, unsweetened yogurt. You can also use the low-fat version if that’s what you prefer. Use up some of the extra yogurt to make dahi chana chaat or Gujarati white kadhi.
Boondi: I used the classic salted boondi for this recipe, but you could also try using masala boondi if that’s what you have.
Cumin powder: Use roasted cumin powder to lend a delicious earthy flavor to the raita.
Red chili powder: For that kick of heat. Use as much as your taste buds can tolerate.
Chaat masala: For that tangy, slightly spicy deliciousness.
Sugar: To sweeten the yogurt. Skip this if you’re avoiding sugar and want the raita to be more salty than sweet.
Cilantro: For that bright pop of color and to lend some freshness to the dish.
Pink salt: To season. Feel free to use regular table salt if you can’t find this.
See recipe card for quantities.
Substitutions & Variations
- To make the boondi ka raita more rich and creamy, use Greek yogurt instead of regular yogurt.
- Make the raita spicier by adding some chopped green chilli.
- Got some veggies? Add them into the mix. Chopped onions and cucumbers can make great additions!
- Bring some extra flavor to the raita by adding some fresh or dried mint into the mix. I love using my Air Fryer dried mint here!
How to Make Dahi Boondi
Ready to try this boondi raita recipe? Here’s what you’ll need to do.
Step 1: Soak the boondi in warm water in a medium bowl. Meanwhile, whisk the yogurt and add the chaat masala, red chili powder, cumin powder, and salt.
Step 2: Squeeze the excess water from the boondi and add it to the seasoned yogurt.
Step 3: Mix well to combine.
Step 4: Garnish with some crispy boondi, red chili powder, and chopped coriander leaves before you serve.
💭Top Tip
Allow the dahi boondi to chill for 10 minutes before you serve. Just like the classic Indian masala chaas, it tastes best when it is cold.
How to Store Leftover Boondi Raita
I wouldn’t recommend storing the leftovers for more than a day.
The crunchy boondi will end up losing its texture and will turn the raita mushy.
This is one of those dishes that taste best when made and served fresh, just like my mix veg raita.
Tips & Tricks to Nail the Recipe
- If you’re using masala boondi for this recipe, you might want to reduce the amount of seasonings and salt you’re adding in, as the boondi itself can have quite a bit of flavor.
- If you’re using homeset yogurt or curd for this recipe, make sure the curd is not sour.
- If you’re making raita for the first time, start with a little bit of the seasonings and salt, do a quick taste test, and add more if needed.
- If you want to make this quicker, you can skip soaking the boondi in water, and just add the plain boondi to the whisked yogurt mixture and let it sit for a few minutes before you serve it. Remember that soaking essentially removes the excess oil from the boondi, making it healthier.
- If your yogurt is too thick, you can add a splash of chilled water to it and give it a quick mix to adjust the consistency. I'm partial to a thick, creamy consistency, just like I do with my Turkish yogurt dip.
How to Serve Boondi Raita
This boondi raita is a staple dish in most parts of India and is best served with rice based dishes like biryani or pulao.
For me, it is the perfect side dish to pair with my favorite curries like goat paya curry or bhuna gosht, but it goes well with pretty much any Indian meal.
Recipe FAQs
Boondi is essentially tiny fried crispy balls made using gram flour. It is a popular snack that is easily available in most Indian stores.
You can! Use a plant-based yogurt instead of your regular yogurt, and follow the rest of the recipe as is to make the vegan version.
I wouldn’t recommend this, as the boondi can soak up all the moisture and become soggy, ruining the texture of the raita.
If you tried this Dahi Boondi or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
More Indian Condiments
Looking for other recipes like this? Try these:
Dahi Boondi
Ingredients
- 1 cup yogurt
- ½ cup boondi
- ½ teaspoon cumin powder
- ¼ teaspoon red chili powder
- ¼ teaspoon chaat masala
- ½ teaspoon sugar
- ½ teaspoon chopped cilantro
- Salt to taste
Instructions
- Soak the boondi in warm water in a medium bowl. Meanwhile, whisk the yogurt and add the chaat masala, red chili powder, cumin powder, and salt.
- Squeeze the excess water from the boondi and add it to the seasoned yogurt.
- Mix well to combine.
- Garnish with some crispy boondi, red chili powder, and chopped coriander leaves before you serve.
Notes
- If you’re making raita for the first time, start with a little bit of the seasonings and salt, do a quick taste test, and add more if needed.
- If you want to make this quicker, you can skip soaking the boondi in water, and just add the plain boondi to the whisked yogurt mixture and let it sit for a few minutes before you serve it. Remember that soaking essentially removes the excess oil from the boondi, making it healthier.
- If your yogurt is too thick, you can add a splash of chilled water to it and give it a quick mix to adjust the consistency.
