Assemble all ingredients together to avoid last minute rush.

Make sure boondi is not too old, otherwise Raita would not taste good. If you feel foul smell, discard the boondi and take the fresh pack to make it. You can also make Boondi at home. I have shared Homemade Boondi Recipe in my other post.

You can use homemade curd or store bought curd or yogurt for the recipe. Yogurt would require more water while beating than curd.

Take 4 tbsp yogurt or curd in a bowl and start adding little by little water in the yogurt or curd. Do not add water immediately, pour 2-3 tbsp first, whisk the curd and add accordingly. The consistency of Raita should be medium thick.

Whisk the curd until you achieve smooth texture.

Then, add ½ tsp salt, ½ tsp roasted cumin powder add ¼ tsp black pepper powder.

At the end, add 2 tbsp Boondi and mix well. I mostly use this method for Boondi Raita for crisp boondi balls but you can also soak Boondi in lukewarm water for 15 minutes and then add in Raita. This way excess oil of boondi will drain out in the water.

For garnishing, add chopped coriander leaves and sprinkle some red chili powder.

Serve chilled & enjoy.