Puffed Chickpea In Yogurt “Boondi Raita”

Last weekend, I had  my neighbours over for an “authentic” Indian meal. I was excited to cook for them. I prepared chicken curry, lentils, potatoes with cumin, okra and boondi raita. They found boondi raita to be  unique since they have only tried raitas with cucumbers and tomatoes at local restaurants. They were thrilled to know that it was so easy to make. My friend said she would make this as a side with some grilled chicken.

Traditionally, boondi raita is served as a side dish with chicken curry, pilafs or even with lentils and rice. “Boondi” are tiny, round, fried droplets made from chickpea flour, readily available at any Indian grocery store. To make raita, look for  salted boondi.


  • 1/2 cup of boondi
  • 1 cup yogurt
  • 1/2 cup water
  • 4 tablespoons of sugar (if u like it sweeter, add more)
  • salt for taste


  • Sprinkle of cumin powder
  • Sprinkle of red chilly powder
  • Finely chopped cilantro


  1. Take the yogurt in a bowl and mix well with a spoon into a smooth consistency.
  2. Add water to this, the consistency of this mixture should be smooth and runny.
  3. Add sugar, salt to taste, boondi and mix. Sprinkle red chilly powder, cumin powder and cilantro. Serve chilled. Enjoy!

Note: If making this in advance, add enough water to the yogurt mixture because as the boondi sits in the yogurt mixture, it will absorb the yogurt and make the mixture very thick.

Served here with chicken curry.


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