Boondi Raita

🔥 Prep

• Measure 300 g of plain yogurt into a bowl.
• Measure 50 g of boondi and set aside.
• Measure 0.5 tsp of roasted cumin powder, 0.5 tsp of black salt, 0.5 tsp of salt, and 1 tbsp of chopped coriander leaves.

🔥 Cook

• 1. Add the yogurt to a mixing bowl and whisk until smooth (no heat, room temperature) for 30 seconds.
• 2. Stir in the measured roasted cumin powder, black salt, and salt, mixing for 1 minute until evenly incorporated.
• 3. Fold in the boondi gently, letting it sit for 2 minutes to slightly soften while retaining crunch.
• 4. Finally, sprinkle the chopped coriander leaves and give a final toss for 15 seconds.

🔥 Serve

• Transfer the boondi raita to a serving bowl and garnish with an extra sprinkle of roasted cumin powder if desired.
• Serve chilled alongside spicy North Indian dishes such as biryani, pulao, or stuffed parathas.