Mewari Boondi Raita
A cooling Rajasthani yogurt side dish featuring crispy chickpea flour pearls tossed with roasted cumin, black salt, and fresh mint. It offers a delightful crunch against creamy yogurt and pairs perfectly with spicy flatbreads.
10min
Total Time
4
Servings
Rajasthani
Cuisine
Recipe
1
Whisk the whipped yogurt in a bowl until smooth and creamy, adding a splash of water if it is too thick.
2
Add the roasted cumin powder, black salt, red chili powder, regular salt, and a pinch of sugar to the yogurt, mixing well.
3
Gently fold in the crisp boondi just before serving to retain their delightful crunch.
4
Garnish the raita with freshly chopped coriander and mint leaves, and a light dust of red chili powder on top.
5
Serve immediately alongside your favorite spicy rice or regional Indian bread.
Ingredients
2 cups plain whole milk yogurt, whipped smooth
1 cup crisp sev or plain boondi
1/2 teaspoon roasted cumin powder
1/4 teaspoon black salt (kala namak)
1/2 teaspoon red chili powder
Salt to taste
2 tablespoons freshly chopped coriander leaves
1 tablespoon finely chopped fresh mint leaves
A pinch of sugar (optional)
*This AI-generated recipe may contain inaccuracies.