1) Whisk 1 cup of plain yogurt in a medium mixing bowl until smooth. Add ¼ cup of water (or milk) and whisk again.
PRO TIP: If your raita is too thick, add some milk or water to thin it out.
2) Add 1/2 tsp red chili powder, 1/4 tsp chat masala powder, 1/8 tsp black pepper powder, 1/2 tsp sugar, a pinch of black salt (to taste), 1 tbsp coriander leaves, and 1 tbsp mint leaves. Stir until fully mixed.
3) Garnish with cilantro, mint, spices, and 1/2 cup dry boondi (once you are ready to serve). The yogurt mixture should be chilled.
PRO TIP: You can use spiced or plain boondi!
4) Soak 1/2 cup boondi in hot water for 2-3 minutes. Add enough hot water to fully cover the boondi.
5) Strain the boondi, rinse with cool water (they will be hot), and then lightly squeeze the excess water from the boondi with your hand.
6) Whisk 1 cup of plain yogurt (or curd) in a medium mixing bowl until smooth. Add 1/8 cup of milk (or water) and whisk again.
7) Add 1/2 tsp red chili powder, 1/4 tsp chat masala powder, 1/8 tsp black pepper powder, 1/2 tsp sugar, a pinch of black salt (to taste). Whisk to mix well.
8) Next, add the soaked boondi, 1 tbsp coriander leaves, and 1 tbsp mint leaves. Stir gently with a spoon until fully mixed.
PRO TIP: If your raita is too thick, add some milk or water to thin it out. The boondi will soak up lots of moisture!
9) Garnish with boondi, cilantro, mint, and spices. Serve chilled.
Notes for vegan / dairy-free: use plant based yogurt alternative