If you are looking for a boondi raita recipe with a twist, you have come to the right place. In this article, I will show you how to make boondi raita with fried onion, a delicious and easy dish that can be served with any Indian meal. 🙂
Boondi raita is a yogurt-based dish that is made with crispy boondi and spiced yogurt. By adding fried onion, you can give it a wonderful contrast of flavor and texture.
About Boondi Raita Recipe:
Boondi raita is a popular dish in North Indian cuisine, especially in restaurants serving Awadhi biryani. It is a simple yet flavorful dish that can be prepared easily. Boondi is available in plain, salted, spicy, sweet, or flavored varieties.
You can use any type of boondi for this recipe, but I prefer plain or salted ones.
Boondi raita with fried onion is a yogurt-based dish that is usually served as a side dish with biryani, pulao, paratha, or any other Indian meal. It is made with crispy boondi, which are tiny balls of fried gram flour, and spiced yogurt.
By adding fried onion to dahi boondi raita, we get a wonderful contrast of sweet and savory, soft and crunchy, and creamy and crispy texture. In this article, I will show you how to make this easy and tasty dish in just a few minutes.
Fried onion, also known as birista, is a common ingredient in many Indian dishes, especially biryanis, and curries. It adds a nice caramelized flavor and texture to the dish.
You can either use store-bought fried onion or make your own at home. Making fried onion at home is very easy, but it requires some patience and attention. All you need is Onion, cornflour, and oil.
But if you don’t have cornflour, you can simply fry the sliced onion and use it in your recipes.
The yogurt should be smooth and creamy, not too thick or too thin.
The spices for the boondi raita are roasted cumin powder, red chili powder, chaat masala, pepper powder, Kashmiri red chili powder, and salt. You can also add some green chili, or mint leaves for extra flavor and color.
Roasted cumin powder is the key ingredient in this raita.
It helps in digestion and is also cooling to the palate. You can make your own roasted cumin powder by roasting some cumin seeds on tawa on low heat until crunchy and then grinding them in a grinder.
The final touch for the boondi raita is some chopped coriander leaves. They add a fresh and herbal flavor to the dish.
So do try this recipe and let me know how it turned out for you by commenting below.
Boondi raita with fried onion can be stored in an airtight container in the refrigerator for up to 2 days. However, I would advise to consume it fresh or within a few hours of making it.
But in case you want to store it then I would recommend you, to store the boondi, onions, and yogurt separately. This will keep them fresh. Put everything separately in an airtight container. This keeps them crunchy.
Refrigerate the yogurt in a covered bowl. This prevents it from spoiling. Mix everything just before serving the raita.
Combining them earlier makes the boondi and onions soggy. It also makes the yogurt sour. Keeping them separate maintains the texture. The boondi and onions stay crunchy.
The yogurt stays fresh. Mixing them just before eating gives the best flavor. The raita will taste delicious this way.
Boondi ka raita goes well with many Indian foods. Try serving boondi raita with rice dishes like biryani. The raita compliments spicy rice. It also goes well with any kind of Indian bread like roti, paratha, poori, thepla, or naan.
It goes well with chickpea dishes like chana masala. The tangy yogurt matches the savory chickpeas. Sprinkle some boondi raita over cooked lentils and vegetables. It adds flavor and texture.
The cool yogurt complements spicy seasonings. It balances different flavors and textures. This raita can be enjoyed as a side with almost any Indian meal.
The crunchy dahi boondi mixed with tangy yogurt is delicious on its own. So enjoy boondi ka raita by itself for a refreshing treat!
- Use fresh and not-too-sour yogurt for the best taste and texture.
- Whisk the yogurt well until smooth and creamy. Add some water to adjust the consistency as per your preference.
- Roast and grind your cumin seeds for the most aromatic and flavorful cumin powder.
- Use plain or salted boondi for this recipe. If you are using spicy, sweet, or flavored boondi, you may need to adjust the seasoning accordingly.
- You can either use store-bought or homemade fried onion for this recipe. If you are making your own fried onion, make sure to slice the onion thinly and evenly, and fry them on medium-high heat until golden and crisp.
- Drain them well on a paper towel and let them cool completely before storing or using them.
- You can either add the boondi directly to the yogurt or soak them in warm water for a few minutes before adding them. The former method will result in a slightly crunchy boondi, while the second method will result in a soft and mouth-melting boondi.
- Choose the method to your liking. I prefer the crunch one. What about you? Let me know in the comment section.
- Add the fried onion just before serving, otherwise, they will lose their crunchiness.
- Garnish the boondi raita with chopped coriander leaves for a fresh and colorful look.
Why You Should Make this Recipe:
- Boondi raita with fried onion is a delicious and easy dish that can be made in a matter of minutes.
- It is a great way to use up leftover boondi or to make use of store-bought boondi.
- It is a versatile dish that can be served with any Indian meal or as a dip with snacks.
- It is also a healthy dish that is rich in protein, calcium, and probiotics from the yogurt.
- It is also cooling and soothing to the stomach and helps in digestion.
- Boondi raita with fried onion is a dish that everyone will love and enjoy.
Looking for Some More Recipe like this:
Basic Ingredients Used to Make this Recipe:
Boondi: Tiny crunchy fried snack balls made with gram flour, which add a crunchy and nutty texture, as well as fiber and iron.
Curd: Thick and fresh yogurt, that provides a creamy and tangy flavor, as well as protein, calcium, and probiotics.
Roasted cumin powder: Roasted and ground cumin seeds, enhance the taste and aroma of the raita, as well as aid in digestion and metabolism.
Chaat masala powder: A spice blend that adds a tangy and spicy flavor to the dish.
Pepper powder: Add some heat and pungency to the raita.
Kashmiri red chili powder: For adding some color and mild spiciness to the raita.
Salt: For balancing the flavors and enhancing the taste of the raita.
Coriander leaves: For adding a fresh and herbal flavor to the dish.
Fried onion: Sliced onions that are fried until golden and crisp, which add a sweet and savory flavor, as well as antioxidants and vitamin C.
- 1/2 cup Boondi
- 500 gm Curd thick
- 1/3 tsp Roasted cumin powder
- 1/3 tsp Chaat masala powder
- Pepper powder to taste
- Kashmiri red chilli powder to taste
- Salt to taste
- Coriander leaves
- 3-4 tbsp Fried onion
- Take a bowl, add the yougurt along with the spices and coriander leaves, mix well.
- Beat well until it became smooth and set aside.
- Now add boondi and fried onion. Mix well.
- Garnish and serve.
Frequently Asked Questions About this Recipe:
What is Boondi?
Boondi are tiny balls of fried gram flour that are used in many Indian dishes, especially raitas and chaats. They add a crunchy and nutty texture to the dish.
How long does Boondi Raita Last?
Boondi raita can be stored in an airtight container in the refrigerator for up to 2 days. However, it is best to consume it fresh or within a few hours of making it.
If you want to store it for longer, you can keep the boondi, fried onion, and yogurt separately and mix them just before serving. That way you will get the crunch of boondi and fried onion.
What is fried Onion?
Fried onion, also known as birista, is a common ingredient in many Indian dishes, especially biryanis, and curries. It is made by slicing onion thinly and frying it until golden and crisp.
It adds a nice caramelized flavor and texture to the dish.
For an extra crispy twist, try making fried onions coated in cornflour. The cornflour creates a delicate, lacy coating when mixed with the onion’s moisture and fried up.
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