Burani Boondi Raita

Raita is an Indian spiced and whisked yogurt sauce. It has a cooling effect on the body, helps with digestion and is often paired with spicy dishes like Biryani or curries.

This side condiment has a mildly sweet, spicy and sour flavor. This recipe of raita is either made with yogurt and spices or sometimes veggies and fruits are also added.

There are many different recipes of raita you can make as per your taste preference and according to the food you wish to pair it with.

However, there are also some types that go perfectly with any meal. Boondi raita, Koshimbir, Burani raita, and cucumber raita are a regular in our home.

Raita is also served at Indian restaurants along with any biryani or pulao as an accompaniment. My recipe today is a mix of two popular raitas - Boondi and Burani.

Raita is very often compared to Tzatziki, the Greek yogurt sauce. They are similar yet different.

What is boondi raita

Boondi is made from chickpeas flour. They look like little pearls and are deep-fried. It's crispy and crunchy and can also be enjoyed as a dry snack. They are addictive!

It is easily available at any Indian grocery store. You get plain boondi as well as spicy boondi. Both taste great. We also make it at home especially during Diwali.

This boondi is mixed into the raita and the flavors are a BOMB! The slight crunch from the boondi makes this mildly spiced condiment very delicious.

BTW, the word boondi comes from the Hindi word “boond” which means water droplets.

What is Burani raita

Burani or Bhurani or Boorani or Burhani raita is actually a Mughlai dish and very much popular in Hyderabad. It's also called Hyderabadi raita or Garlic raita.

It's a little different from the other raita recipes because it's got garlic. Garlic makes this spiced yogurt sauce even more flavorful.

The traditional Burani raita calls for raw garlic. But I like the flavor of fried garlic more in this recipe because it mellows its pungent flavor.

This raita is considered the perfect pairing for biryani or pulao. I created a recipe by mixing both these raitas and now this is how we prefer to make it.

Why make this

• This raita is very easy to make and doesn't need much prep work
• It can be made in 15 minutes
• Made with basic ingredients
• A delicious way to serve yogurt
• Rich in protein and calcium
• It is the perfect raita for biryani or any spicy curry
• This raita is not only refreshing but is also packed with the flavors

Yogurt - You can use regular yogurt or Greek yogurt or any plain unsweetened non-dairy yogurt. I have used yogurt made from whole milk with full fat. It tastes better.

Use yogurt or curd that's fresh and has not turned sour. Read notes below to see how you can make this recipe of raita vegan.

Spices and herbs - mustard seeds, garlic, chilly powder, roasted cumin powder, black salt, green chillies, curry leaves and cilantro are added to enhance the flavor.

Boondi - Like I mentioned above, you can either make Boondi at home or buy it from an Indian grocery store or Amazon. Plain ones are preferred over the masala ones.

Just ensure they are fresh and do not have a stale smell. They should be crispy.

• To a mixing bowl add yogurt. Whisk it till it becomes creamy, smooth and lump-free.
• Add black salt, chilly powder, and roasted cumin powder.
• Heat oil in a tadka pan. Temper mustard seeds. Once they crackle, add curry leaves, minced green chilies, and minced garlic.
• Fry for a minute or till the garlic turns lightly golden. Pour this tadka over the whisked yogurt.
• Next, add chopped cilantro to the bowl.
• Now add the crisp boondi to the bowl and mix it all together. Chill the bowl in the fridge till it's time to serve.
  • You can also add the boondi just before serving to keep the crispiness of the boondi intact.
  • Or soak the boondi in water for 5 minutes, squeeze out the water and then add to the yogurt mix. This helps remove the excess oil from it.

Serving suggestions

Take it out of the fridge just before it's time to serve. Raita tastes best when served chilled. Sprinkle some chilly powder and cumin powder on top and serve.

Serve this Indian yogurt dip or raita as a side for Biryani/Pulao/Soya Chunks Pulao/Paratha/Curries/Kebabs. Looking for dishes to serve this raita with? Here are some ideas:

• Soya Chunks Pulao
• Tendli Bhath 
• Mint & Pistachio Vegetable Rice
• Tomato Rice
• Lahsuni Palak Rice | Spinach & Garlic Rice
• Bell Pepper Rice
• Instant Pot Beetroot Rasam Rice
• Mint Potato Rice
• Green Peas Pulao

Pair it with your everyday or elaborate holiday menu. Adding this Indian yogurt dip to your dining table will surely attract all eyes to it and it will all be gone within minutes. 

Tips, recommendations, and suggestions

If you like plain dahi boondi, skip the tempering. However, it adds a lovely flavor to the raita. You can also make Burani raita with just the tadka, spices and without the boondi.

Add just the spices to the yogurt and make a simple raita. Feel free to add any veggies like cucumbers, beets, carrots, onions, tomatoes to your raita.

You can also add some greens like spinach, beet leaves, or baby kale leaves to it. Add some mint leaves along with cilantro for a more refreshing taste.

If you don't have black salt, use regular salt. Chaat masala can also be added. If you feel the yogurt is a bit sour, add some sugar to balance it.

Use regular Indian yogurt (homemade or store-bought) or Greek yogurt to make raita. If using Greek yogurt, add half a cup of water/milk to give it thin it down.

Don't add too much boondi to the raita. It will soak, expand and make the raita thicker. Store the boondi in the refrigerator after opening the packet to increase its shelf life.

You can either keep the consistency of raita thick and creamy or add water/milk to make it thinner. It will also thicken with time as the boondi absorbs the liquid.

I have made this Indian yogurt dip dairy-free as well. Use any unsweetened plain yogurt. Rest of the ingredients are naturally vegan. My cookbook has the vegan version.

Burani boondi raita stays well in the fridge for 2-3 days. It can also be frozen for a couple of months. Thaw, add water to adjust the consistency and use as needed.

More yogurt based recipes

• Orange Yogurt Cake
• Yogurt Sandwich
• Chana Madra
• Koshimbir
• Gulkand Shrikhand Tarts
• Dahi Vada
• Curd Rice

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