Indian cuisine · Salads & Mezze

Boondi Raita

Creamy yogurt with soaked chickpea-flour pearls, roasted cumin and Kashmiri chili.

Ingredients · for 4 servings

• 500 g yogurt
• 100 g boondi (fried chickpea-flour pearls)
• 1 tsp cumin
• 1/2 tsp Kashmiri chili powder
• 1 tsp chaat masala
• 1/2 bunch coriander
• 1 pinch sugar
• Salt

Instructions

1. Soak the boondi in lukewarm water for 5 min until soft, then gently squeeze them out by hand – they should be plump but not mushy.
2. Toast the cumin in a dry pan over medium heat for 1–2 min until fragrant and dark, then crush coarsely in a mortar.
3. Whisk the yogurt smooth and adjust with 3–4 tbsp cold water to a thick, spoonable consistency.
4. Stir in two-thirds of the roasted cumin, the chaat masala, salt and a pinch of sugar, and taste – the raita should be clearly seasoned but not spicy.
5. Fold in the squeezed boondi and chill the raita for 10 min so the pearls absorb the yogurt.
6. Before serving, sprinkle with the remaining cumin, the Kashmiri chili powder and chopped coriander, and serve well chilled with biryani.