Kara boondi is a crisp snack famous in India. In South India it is mainly used as a snack or side dish with kuzambu rice and rasam rice. In Karnataka it is sprinkled over the bisibelabath. North Indians use kara boondi in chat items, jal jeera and pani of pani puri.
Spiced version of boondi or kara boondi is used for making raita. They are deep fried gram flour batter balls. It is the salt and spice version. The plain deep fried bengal gram flour is soaked in jeera or simple syrup to make sweet version of boondi. They are pressed into balls to make laddu or modi pak.
Raitas are prepared daily in summer to control the heat. This kara boondi raita goes well with all kinds of biriyani and pulao. It also goes well with all varites of kuzambu rice.
They can be prepared at home or otherwise they are available in most grocery or sweets shops. They are salted and crisp.
- Plain salted boondi – 1⁄2 cup
- Dahi / Youghurt – 1 cup
- Chat masala – 1⁄2 tsp
- Cumin powder – 1⁄2 tsp
- Red chili powder – 1⁄4 tsp
- Black pepper – 1⁄4 tsp
- Coriander leaves – 3 sprigs
- Black salt or rock salt – 1⁄4 tsp
- Make warm water in a pan.
- Add the kara boondi in the warm water and allow it to soak for 9 – 12 minutes. They will swell lightly and the crispiness will be lost. They will become soft.
- Drain the excess water from the kara boondi and lightly squeeze them in palms. Don’t mash them.
- Whisk the curd in a bowl.
- Add the kara boondi to the whisked yogurt and give a gentle stir.
- Add all the dry spice powders to the kara boondi raita and mix it well.
- Garnish the kara boondi raita with finely chopped coriander leaves.
- add all the dry spice powders, chopped mint leaves/coriander leaves, including salt. stir the raita well.
- garnish boondi raita with mint leaves or coriander leaves.
If the yogurt is very thick, then whisk with some water to make a slightly thin consistency.
The spice powders can be adjusted as per the taste required.
For instant kara boondi raita, the kara boondi can be mixed with plain curd or spiced curd.