Paleo Boondi Raita

Elevate your dairy-free dining with this refreshing and gut-friendly Paleo Boondi Raita—a nourishing twist on the classic Indian side dish. Made with crispy almond flour boondi pearls fried to golden perfection in coconut oil, and whisked together with creamy chilled coconut yogurt, this recipe is both allergen-friendly and incredibly flavorful. Herbaceous notes of fresh cilantro and mint, paired with a hint of heat from green chili and the smokiness of roasted cumin, create a vibrant blend of textures and tastes. Perfect as a cooling accompaniment to spicy curries or as a standalone snack, this gluten-free and grain-free recipe comes together in just 25 minutes. It’s an irresistible fusion of tradition and health-conscious cooking, guaranteed to steal the spotlight on your paleo menu.

Nutriscore Rating: 53/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 1 cup Almond flour
• 2 tablespoons Arrowroot powder
• 3 tablespoons Coconut oil
• 1 cup Chilled coconut yogurt
• 2 tablespoons Water
• 0.5 teaspoon Salt
• 0.5 teaspoon Cumin seeds
• 2 tablespoons Fresh cilantro, chopped
• 1 tablespoon Mint leaves, finely chopped
• 1 Green chili, finely chopped
• 0.5 teaspoon Roasted cumin powder
• 0.25 teaspoon Black salt

Directions

Step 1

Start by making the almond flour boondi. In a bowl, mix almond flour and arrowroot powder.

Step 2

Add water gradually until a smooth, thick batter forms, similar to pancake batter.

Step 3

Heat the coconut oil in a non-stick pan over medium heat.

Step 4

Using a spoon, drop small pearls of the batter into the hot oil, ensuring they are spaced apart.

Step 5

Fry until they turn golden brown and crisp. Remove with a slotted spoon and drain on a paper towel.

Step 6

For the raita, take a bowl and whisk the coconut yogurt until smooth and creamy.

Step 7

Add salt, roasted cumin powder, and black salt to the yogurt, and mix well.

Step 8

Stir in the fried almond boondi into the spiced yogurt.

Step 9

Add freshly chopped cilantro, mint, and green chili to the mixture.

Step 10

In a small pan, dry roast cumin seeds until they crackle, then add them to the raita for a smoky flavor.

Step 11

Mix everything gently and refrigerate for at least 30 minutes to enhance the flavors.

Step 12

Serve chilled garnished with a sprinkle of roasted cumin powder and optional extra cilantro or mint.

Nutrition Facts

Serving size	(439.6g)

Amount per serving	% Daily Value*
Calories	1181.7

Total Fat 101.3g	0%
Saturated Fat 47.6g	0%
Polyunsaturated Fat 0.7g
Cholesterol 0mg	0%
Sodium 1702.8mg	0%
Total Carbohydrate 55.3g	0%
Dietary Fiber 12.9g	0%
Total Sugars 16.6g
Protein 22.9g	0%

Vitamin D 0IU	0%
Calcium 274.2mg	0%
Iron 6.5mg	0%
Potassium 166.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 74.5%

Protein: 7.5%

Carbs: 18.1%