"Onion Boondi Raita" … A yummy salad / raita that goes well as an accompaniment to almost all dishes … like Biryani, Pulav, Roti, Paratha, Bisi Bele Bath, Pongal / khichidi, Tomato Bhaat and many many more. This is one raita that can be prepared in a jiffy if you have boondi ready at home …. Yumz.
Boondi raita is very famous in Northern parts of India, though now its familiar all round the country. Boondi is prepared with besan / bengal gram flour by mixing it into a batter and deep frying by droplets. In Mumbai we get this ready in stores and it saves that much trouble of preparing the same. These are salted one’s though plain one’s are also available but not in my vicinity. Also used extensively in the preparation of paani poori this small crisp balls are really yummy. You can also just munch on them by adding in some puffed rice too. Recently I had prepared kirmuri, dry salad with the same too. I have posted it some time back and it was dellicious. It was prepared in the same lines as happla kismuri which is relished with peja / conjee / rice porridge. However, this one contains beaten curds and can be relished with Biryani, Pulav, Roti, Paratha, Bisi Bele Bath, Pongal / khichidi, Tomato Bhaat and many many more. This is one raita that can be prepared in a jiffy if you have boondi ready at home. So just go ahead and enjoy this one with some spicy pulav or roti or whatever you like. I served this with Almond-Finger Millet- Sesame roti my very own concoction which was both sweet and spicy. The raita did complement the roti very well and on the whole it was very tempting. I will be posting the roti also soon, so keep a check out for that recipe. Your kids will love it.
Curds : 2 cups
Onions : 3 large sized.
Boondi : 1 cup
Green Chillies : 6-8
Hing / asafoetida : ½ tsp
Coriander leaves : handful finely chopped
Coconut Oil : ½ tsp
Salt to taste
** Peel off the skin of the onions. Finely chop the onion into small pieces and put them in a bowl.
** Beat the curds along with ½ cup water to a smooth texture. There should be not lumps. Add it to the onions.
** Chop green chillies into small pieces and add it to the curd onion mixture along with salt to taste.
** Heat the oil in a small pan. Though I have used coconut oil as it gives a nice flavour you can add any oil. When hot add in the hing powder and mix and pour it over the raita.
** If you wish you can also give a tadka of rai and kadi patta ie kabev sasam in which case it these along with hing together as seasoning and pour over the raita.
** Add the coriander leaves to the raita and mix all well into a smooth mixture.
** Add in the boondi to the mixed raita mixture just before serving and serve immediately. When done so the crunchiness remains lest it goes soft and as time passes it turns soggy and looses the taste. The boondi tastes awesome when crunchy so remember and add it just before serving along with other dishes. Enjoy this crunchy raita with dishes of your choice.