Palak & Boondi Raita

Healthy raita prepared by mixing whisked yogurt with seasoned spinach and adding a delicious crunch to it by serving it with boondi.

Time: 15 minutes


Serves: 4

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  1. 1 cup shredded spinach
  2. 3/4 cup boondi
  3. 2 cups whisked yogurt (chilled)
  4. 1 teaspoon oil
  5. 1/4 teaspoon mustard seeds
  6. 1/4 teaspoon asafoetida
  7. 1/4 teaspoon green chilli paste
  8. 1/4 teaspoon ginger paste
  9. 1/2 teaspoon black salt or to taste
  10. 1/2 teaspoon roasted cumin powder
  11. Salt to taste


  1. Heat oil in a pan. Add mustard seeds and let them crackle. Add asafoetida, green chilli and ginger paste. Sauté for few seconds and add shredded spinach. Sauté for about 30 seconds or till it gets slightly wilted. Do not overcook the spinach as it will lose its beautiful green colour and nutrients if overcooked. Keep it aside and let it cool to room temperature.
  2. Once cooled, grind it into a smooth paste in an electric grinder.
  3. Combine the whisked yogurt, spinach puree, black salt and cumin powder in a bowl. Add 2 tablespoons water and mix well. Refrigerate till you are ready to serve.
  4. Just before serving, add boondi and mix well. Adding boondi just before serving, keeps it crunchy.

Recipe Tips:

  • If you like the boondi to be soft, you can add it with other ingredients before refrigerating. Please remember that if you add boondi before, it will also make your raita quite thick and you may need to add bit more whisked yogurt just before serving.
  • To make roasted cumin powder, roast cumin seeds in a flat pan on medium heat till they turn brown in colour (while stirring constantly). Turn off the heat and take them out in a dish. Cumin seeds get roasted very quickly so be careful not to burn them. Let the roasted cumin seeds cool to room temperature. Grind them in a spice grinder or in a mortar and pestle. Store in an air-tight jar and use as required.

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