Boondi raita
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Boondi raita

By Chetna Makan

Try this simple Indian side featuring boondi – small deep-fried chickpea flour balls – in yogurt with mint and cumin

  • Prep:5 mins
    plus standing
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 123
  • fat 9g
  • saturates 1g
  • carbs 6g
  • sugars 0g
  • fibre 0.1g
  • protein 6g
  • salt 0.5g

Ingredients

  • 300g natural yogurt
  • ¼ tsp ground cumin, plus a pinch
  • 60g boondi (available in many Indian supermarkets or online)
  • a few mint leaves, ½ finely chopped, ½ left whole

Method

  1. Whisk the yogurt with 100ml water until smooth. Whisk in the cumin, ¼ tsp salt and a pinch of ground black pepper.

  2. Add the boondi and mix well to combine. Leave to stand for 10 mins or up to 2 hrs until the boondi has soaked up some of the liquid and softened slightly (no longer, as the boondi will get too soft). Sprinkle over the chopped and whole mint leaves and a pinch of cumin.

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