- to ½ teaspoon chaat masala powder
- ½ teaspoon roasted cumin powder
- ¼ teaspoon red chili powder or cayenne pepper
- ¼ teaspoon black pepper powder – optional
- ½ teaspoon fennel powder – optional
- black salt or regular salt or edible rock salt as required
- Curd: Use fresh homemade curd or yogurt. Make sure that the yogurt is not sour. If using packaged curd, check the expiry date.
- Consistency: If the curd is thick or if using greek yogurt, then add some water to thin the consistency.
- Soaking boondi: For a soft, melt-in-the-mouth boondi, always soak them in warm water. Soaking fried boondi in water also pulls out some of the oil from them in the water. If you add the crispy boondi directly to the yogurt, they won’t soften completely and you will get to taste their crunchy bits when eating. But if you like crispy boondi in the raita, then do not soak them.
- Spices: You can skip or alter the ground spices according to your taste preferences. Try to use roasted cumin powder as it gives a nice earthy, nutty aroma and taste to the raita.
- Boondi: Preferably use plain or salted boondi to make this raita. For a slightly spicy raita, add some finely chopped green chillies or increase the red chilli powder by a bit. You can also choose to add both green chilies and red chilli powder.
