Dairy-Free Boondi Raita
Discover the perfect marriage of traditional flavors and modern dietary needs with this Dairy-Free Boondi Raita, a plant-based twist on the classic Indian side dish. Made with crisp, golden boondi crafted from chickpea flour and paired with creamy unsweetened plant-based yogurt (such as coconut or almond), this recipe is a delight for those seeking a dairy-free alternative without compromising on flavor. Grated cucumber, a sprinkle of cumin, and a touch of chili add layers of freshness and spice, while chopped cilantro and roasted cumin seeds provide an aromatic garnish. Whether served chilled or at room temperature, this vegan boondi raita is an ideal accompaniment to your favorite Indian dishes, offering a refreshing and crunchy counterbalance to spicy curries and biryanis. Perfect for dairy-free or vegan diets, this easy-to-make dish is packed with flavor, texture, and tradition.
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Ingredients
- 100 grams Chickpea flour (besan)
- 75 milliliters Water
- 0.25 teaspoons Baking soda
- 1 teaspoons Salt
- 500 milliliters Oil
- 250 grams Unsweetened plant-based yogurt (e.g., coconut or almond yogurt)
- 0.5 teaspoons Cumin powder
- 0.25 teaspoons Chili powder
- 50 grams Cucumber, grated
- 0.5 teaspoons Roasted cumin seeds
- 2 tablespoons Chopped cilantro
Directions
Step 1
In a mixing bowl, combine chickpea flour, 0.5 teaspoons salt, baking soda, and water to form a smooth batter for the boondi. It should be of a flowing consistency, similar to pancake batter.
Step 2
Heat oil in a deep frying pan over medium heat until it reaches about 180°C (350°F).
Step 3
Using a perforated spoon, pour the batter onto the spoon and gently tap to allow small droplets to fall into the hot oil. Fry the boondi until golden brown, then remove with a slotted spoon onto paper towels to drain excess oil. Repeat with remaining batter.
Step 4
In a separate large bowl, whisk the plant-based yogurt until smooth and creamy.
Step 5
Add cumin powder, chili powder, 0.5 teaspoons salt (or to taste), grated cucumber, and chopped cilantro to the yogurt, and mix well.
Step 6
Just before serving, add the fried boondi to the yogurt mixture so that they remain crunchy.
Step 7
Garnish with roasted cumin seeds and a little more chopped cilantro before serving.
Step 8
Serve the Dairy-Free Boondi Raita chilled or at room temperature, alongside your favorite Indian dishes.
Nutrition Facts
| Serving size | (953.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4606.8 |
| Total Fat 477.2g | 0% |
| Saturated Fat 39.0g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 2793.9mg | 0% |
| Total Carbohydrate 67.3g | 0% |
| Dietary Fiber 13.4g | 0% |
| Total Sugars 13.4g | |
| Protein 26.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 332.4mg | 0% |
| Iron 7.5mg | 0% |
| Potassium 1077.5mg | 0% |
Source of Calories