Rajasthani Boondi Raita Fried Chickpea Yogurt

Method

1. 1

   Beat the yogurt: Whisk 2 cups thick yogurt until completely smooth and lump-free. The yogurt must be thick enough to coat a spoon.

2. 2

   Soak the boondi: Place the boondi in a small bowl. Add 4 tbsp warm water. Soak for 2 minutes — the boondi absorbs the water and softens from crispy to slightly soft and chewy. Drain excess water.

3. 3

   Add soaked boondi to yogurt: Add the softened boondi to the beaten yogurt. Stir gently.

4. 4

   Season: Add roasted cumin powder, black salt, red chilli powder, sugar and salt. Stir.

5. 5

   Taste: The raita should be: tangy (yogurt), mildly spiced (cumin and chilli), slightly smoky (black salt) and cooling.

6. 6

   Add coriander: Add finely chopped fresh coriander. Stir.

7. 7

   Refrigerate: Chill for at least 20 minutes before serving. The boondi continues to soften in the cold yogurt.

8. 8

   Check before serving: The boondi should be soft-chewy throughout — not crispy or mushy.

9. 9

   Garnish: Dust a pinch of red chilli powder and cumin powder over the surface of the raita just before serving.

10. 10

    Serve cold alongside the Rajasthani thali.

11. 11

    Note: Boondi Raita is the most universally present accompaniment on the Rajasthani thali — it serves as both a cooling element and a textural contrast in a meal of very spiced preparations. The boondi (tiny fried gram flour drops made by passing batter through a perforated ladle into hot oil) are sold commercially across India but the Rajasthani use of boondi in yogurt is one of the most widespread applications. The black salt (kala namak) in the seasoning gives the raita a slight sulphurous, eggy undertone that is specifically the Rajasthani raita character.