This Boondi Raita is with a small twist to it. Grated Carrot and sliced Grapes add to the goodness of this Yoghurt Raita. Goes well with Parathas and Methi Theplas.
- 300 gms Curds/Yoghurt
- 1 tsp roasted Jeera/Cumin powder
- 1/2 tsp Pepper powder
- 1/4 tsp Chilly powder
- 1 tsp Everest Chaat Masala
- 4 tsps sugar
- 1 tbsp Tamarind and Date Chutney
- Coriander leaves
- One fistful Boondi
- 5 Black Grapes sliced
- 1/2 Carrot grated
Whisk the curd along with the sugar. Add the roasted Cumin, chilly and Chaat powders. Add salt and mix well. Drop in the grated Carrot sliced Grapes and the Boondi. Pour in a serving bowl. Drizzle the Tamarind and Date chutney, give it a quick stir and garnish with finely chopped Coriander leaves.
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