Allergens in Boondi Raita: milk.
Ingredients
Quantities for 4.
- 120g Besan
- 500g, whisked smooth Yogurt
- 1.5 tsp, roasted Cumin Powder
- 1 tsp Black Salt
- 1/2 tsp Chilli Powderoptional
- a handful Coriander Leavesoptional
- a few leaves Mintoptional
- 400ml Neutral Oilfor frying the boondi
- to taste Salt
Cookware
stovetop, kadhai
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Boondi must be soaked in warm water and squeezed before it goes into the yogurt. Dropped in dry, it stays hard and the raita turns to paste around it.
- The batter should pour off a spoon in a thin stream. Thick batter gives tails instead of round pearls.
Method
- Whisk the besan with water and a pinch of salt into a smooth, thin, pouring batter.
- Hold a perforated spoon above hot oil at 180C and pour the batter through it so droplets fall in.Hold the spoon high enough that the drops round off on the way down.
- Fry 1 minute until pale and crisp, drain, and cool.
- Soak the boondi in warm water for 5 minutes, then squeeze gently between your palms.This is the step almost everyone skips, and it is the difference between good raita and gritty yogurt.
- Whisk the yogurt with salt, black salt and roasted cumin until pourable.
- Fold in the squeezed boondi, chill 20 minutes, and finish with chilli powder and herbs.
Storage
Best within a few hours; the boondi keeps softening. Plain fried boondi keeps two weeks airtight.
Nutrition Low estimate
One serving of Boondi Raita (172 g) is about 322 calories, or 187 calories per 100 g.
Medium protein: 11 g a serving, 14% of the calories
| Per serving172 g | Per 100 g | |
|---|---|---|
| Calories | 322 kcal | 187 kcal |
| Protein | 11.4 g | 7 g |
| Carbohydrate | 24.1 g | 14 g |
| of which sugars | 9.1 g | 5 g |
| Fibre | 3.5 g | 2 g |
| Fat | 20.3 g | 12 g |
| of which saturated | 4.3 g | 2 g |
| of which unsaturated | 14.7 g | 8 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for black salt. Estimated from raw ingredients using USDA FoodData Central.
More like this: Quick Indian recipes (30 min) · Vegetarian Indian recipes · Gluten-free Indian recipes · No onion no garlic recipes · Punjabi recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.