Wednesday, February 25, 2009

Boondi Raita

It is a perfect yogurt preparation, most liked with puri, kachori, aloo ki sabji. Consistency of raita can be adjusted according to the taste.
To prepare boondi, gram flour batter is made into small balls using a ladle with holes. These balls are then deep fried in vegetable oil.
Boondi is available in Indian grocery shops also.



  • Take the yogurt in a large serving bowl and beat well with milk and 2 cups of water.
  • Add the boondis to it and season with red chili powder, black salt and cumin powder. Add table salt if you need more salty.
  • Heat 1 tbsp oil in a small pan, splutter mustard seeds, and add curry leaves. Add this seasoning to the raita. Mix well.
  • Boondis absorb water so after some time raita becomes thick. Stir it and add more water if required.
  • Chill, garnish with cilantro and serve.

Do You Know?
Yogurt is basically a form of curdled milk much like sour cream but with less fat.
Bacteria in the milk ferments and coagulates to thicken the milk to a creamy texture, adding a tangy, slightly astringent flavor.
Yogurt can be made from any variety of mammal milk, but is most often made from cow, buffalo or goat milk.
Kefir is an alcoholic version of yogurt originally made from fermented camel milk, but now made from cow milk. Available in some natural food stores, kefir has an alcohol content of about 2.5%.

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