Boondi Raita

3 standard portions

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Ingredients

• 1 cup yogurt (I used plain whole milk yogurt)
• 1/2 cup boondi (plain plus more for garnishing)
• 1/2 teaspoon cumin powder
• 1/4 teaspoon chaat masala
• 1/4 teaspoon red chili powder (to taste)
• 1/4 teaspoon black pepper (adjust to taste)
• salt (to taste)
• 1 tablespoon chopped mint

Method

1. To a bowl add the boondi. Now pour hot water over the boondi. Let sit 5 minutes. Skip this step if you like crunchy boondi raita.
2. After 5 minutes, drain the water and set the boondi aside. Remember to not soak the boondi for more than 4 to 5 minutes for them to retain their shape.
3. To another bowl, add 1 cup of yogurt. I have used plain whole milk yogurt here. Mix it well using a wire whisk.Add water to thin out the yogurt as needed. This might not be needed if using homemade yogurt but store bought yogurts are usually on the thicker side. Adjust the consistency of the raita as desired.
4. Now, add the following: cumin powder, chaat masala, red chili powder, black pepper and salt, to tasteUsing a wire whisk, mix until the spices and salt are well combined with the yogurt. You can also add a little sugar if you want at this point.
5. Add 1 tablespoon freshly chopped mint and the soaked and drained boondi into the yogurt.
6. Mix until combined. Garnish with more mint, chili powder and you can even add some crunchy boondi on top for texture before serving. Serve cold or at room temperature.