Vegetable Boondi Raita | Boondi Raita with Veggies Recipe
Vegetable Boondi Raita is seasoned yoghurt with herbs and vegetables. Fine bits of carrots and capsicum speckle this flavourful yoghurt along with fried tiny balls of gram flour batter. This is a side dish that pairs up with an indian main course.
Ingredients
- 1 cup plain yoghurt
- ¼ cup boondi spicy or plain
- ¼ cup carrots finely chopped
- ¼ cup capsicum finely chopped
- ¼ cup onion finely chopped
- 1 green chili finely chopped
- 1 tbsp coriander leaves finely chopped
- 1 tbsp mint leaves finely chopped
- ¼ tsp table salt adjust
- ¼ tsp rock salt adjust
- 1/4 tsp black pepper powder
- 1/8 tsp red chili pdr optional
- ¼ tsp chaat masala powder
- ¼ tsp roasted cumin powder
- ¼ cup water adjust according to consistency needed
Instructions
Soak Boondi
- Soak boondi in warm water for two minutes. This step is optional,
- Drain and slightly squeeze the soaked boondi without mashing it.
Mixing yoghurt with other Ingredients
- Firstly, add water to the yoghurt and whisk it well with a wire whisk until smooth and creamy.
- Then add carrot, capsicum and onion.
- Further add green chilies, coriander leaves and mint leaves
- Now add table salt, rock salt, black pepper powder, red chili powder, chaat masala and roasted cumin powder
- Mix everything gently.
- Lastly add the boondi and lightly combine. Raita is ready.
- For optimum taste, keep the raita in the fridge for at least an hour.
- Just before serving Vegetable Boondi Raita, you may sprinkle some chaat masala, red chili powder or black pepper powder. Garnish with chopped mint and coriander leaves.
- Serve with plain paratha, stuffed paratha, pulao as well as biryani.
Notes
- Use fresh yoghurt for optimum taste and flavour .
- Ensure that the boondi is not stale
- Chop the vegetables very fine.
- Refrain from excessive use of chaat masala or salt.