Boondi Raita

I don’t know if this thing needs an introduction, to be very honest. Either way, I was once informed that there are two ways to have this, the summer way and the winter way. In winter, you keep the consistency thick, in summer, you make it very runny. Apparently, it helps stave off dehydration.

I use a mix of soaked boondi and crunchy boondi. In my opinion it givees the raita a lovely texture.

I spiced it only with chaat masala, salt, and sugar. You may wish to add coriander and cumin powder or any other spices. The world is your oyster, knock yourself out.

To learn how to make this rather simple side dish, let’s Go To The Kitchen.

Published by The Yeti

I'm a Home Cook who is willing to share whatever little knowledge he has.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: