Boondi ka Raita
Boondi ka Raita, which is served as a side dish , is very easy to prepare, it can be prepared in just five minutes and enhances the taste of all types of food. However, it is prepared and eaten during the summer season. But in winter it can be enjoyed with hot fenugreek paratha .
By the way, it is made with Pulao, Biryani, Yakhni Pulao, Matar Pulao, Chana Dal Pulao, be it winter or summer, it can be enjoyed with every type of dish.
Let’s see the recipe for making Boondi ka Raita –
Add milk, red chilli powder, salt, black salt, roasted ground cumin and sugar in the curd and beat it. Add water if required. Now add boondi in it and keep it for some time. When the boondi swells, the curd becomes thick i.e. boondi. It sucks water so add water also.
If you want, you can keep the boondi separately after adding water for some time, squeeze out the water from the boondi with your hands and mix it in the curd. By soaking the boondi in this way, there will be no need of water in the curd. Do it the way you want. After mixing boondi in curd, add some roasted and crushed cumin and some red chilli powder on top and serve.
Boondi ka Raita Ingredient –
- curd 500 grams
- Boondi 100 grams
- Salt to taste
- art salt as per taste
- Red chilli powder 1 tsp
- sugar 1 tsp
- Roasted ground cumin in 1 tsp curd
- Roasted ground cumin 1/2 tsp at the time of serving
- milk 1 cup