Raita is a traditional Indian side dish made with yogurt (dahi) and a variety of vegetables, herbs, and spices. Known for its cooling effect, it is often served with spicy curries, rice dishes, or breads to bring balance to the meal.
An old Hindi phrase captures the very essence of how a raita should feel: “Raita fel gaya” (literally, “the raita has spilled”). In everyday language, it’s used to describe a situation that has gotten messy or spread out too thin. When applied to food, it suggests that raita should never be stiff or dense — instead, it should have a texture that’s light, flowing, and able to dribble effortlessly.
This version — a Cucumber Raita with mint and boondi — is both refreshing and versatile. The addition of boondi (tiny fried chickpea flour balls, named after boond which means “water droplet”) gives it a playful crunch and cultural story, making the dish memorable.
For overseas readers, the recipe is simple to recreate with easily available ingredients, while still keeping its authentic Indian flavor and charm.
Prep Time
- 20 minutes (no cooking required)
Servings
- Makes about 2½ cups, serving 4 to 6 people
Ingredients
- 2 cups plain yogurt
- ½ cup grated cucumber
- ¼ cup finely chopped white onion
- 3 tablespoons finely chopped tomato
- Salt, to taste
- 3 tablespoons finely chopped fresh mint leaves (pudina — literally “mint”)
- 2 tablespoons finely chopped fresh cilantro leaves (dhania — literally “coriander”)
- 1½ tablespoons freshly squeezed lemon juice (from about ½ medium lemon)
- 2 teaspoons roasted cumin powder (jeera — literally “cumin seeds,” dry roasted and ground)
- 1 teaspoon Kashmiri chili powder (lal mirch — literally “red chili powder,” mild and vibrant in color)
- 1 teaspoon chaat masala (chaat masala — a tangy Indian spice blend often used on street snacks)
- ¼ medium green chili (hari mirch — literally “green chili pepper”), finely chopped, optional
- ¼ cup boondi (boondi — tiny fried chickpea flour balls, the word comes from boond meaning “water droplet”), optional
Directions
- Whisk the yogurt in a medium bowl until smooth. Stir in grated cucumber, onion, and tomato. Add salt to taste.
- Mix in the mint (pudina), cilantro (dhania), lemon juice, roasted cumin (jeera) powder, Kashmiri chili (lal mirch) powder, chaat masala, and green chili (hari mirch).
- Just before serving (about 4–5 minutes prior), fold in the boondi (crispy chickpea flour “droplets”) so they stay crunchy.
- Garnish with extra roasted cumin powder and chili powder, plus additional mint or cilantro if desired.
Tips & Enhancements
- Texture is key: Remember the phrase “raita fel gaya” — a good raita should always be light and flowing, never thick or heavy.
- Roast cumin (jeera) fresh: Toast whole cumin seeds until fragrant, then grind them for a deeper aroma.
- Prepare close to serving: Vegetables and boondi release water over time, so the raita is best enjoyed within an hour of making.
- Play with flavors: Add extra lemon juice for tang, adjust chili for spice, or swap onions for green onions.
Why This Raita Stands Out
- Boondi (crispy “droplets”) bring crunch and tradition.
- Balanced flavors — cooling cucumber and mint, tangy lemon, earthy cumin, and mild chili heat.
- Versatility — pairs with rice, breads, curries, or even as a refreshing dip.
Serving Suggestions
- Serve with biryani (spiced rice dish), pulao (mildly flavored rice), or parathas (layered Indian flatbreads).
- Pair with spicy curries to cool the palate.
- Use as a dip for grilled meats, kebabs, or pita chips for a modern twist.
This Mint-Cucumber Raita blends tradition with global appeal. With its smooth texture, cooling effect, and cultural touch, it truly lives up to its name: It goes with everything.
