A refreshing and tasty yogurt-based side dish made with mint leaves and boondi, perfect for summer.
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In a mixing bowl, add the yogurt and whisk it until smooth.
Finely chop the pudina leaves, coriander leaves, garlic cloves, and green chilli.
Add the chopped ingredients to the yogurt.
Sprinkle chaat powder, salt, and red chilli powder into the mixture.
Mix everything well until combined.
Serve chilled as a side dish.
You can adjust the spice level by adding more or less green chilli and red chilli powder.
For a creamier texture, you can use hung curd instead of regular yogurt.
How do I make Pudina Boondi Raita step by step?
To make Pudina Boondi Raita, start by whisking 1 cup of yogurt until smooth in a mixing bowl. Finely chop 1 cup of pudina leaves, 1 cup of coriander leaves, 3 garlic cloves, and 1 green chili. Add these chopped ingredients to the yogurt. Then, sprinkle in 1 tsp of chaat powder, 1 tsp of salt, and 1 tsp of red chili powder. Mix everything well until combined and serve chilled as a refreshing side dish.
Is Pudina Boondi Raita suitable for a vegan diet?
No, Pudina Boondi Raita is not suitable for a vegan diet as it contains yogurt, which is a dairy product. However, you can substitute the yogurt with a plant-based yogurt alternative, such as coconut or almond yogurt, to make it vegan-friendly.
What are some good substitutions for ingredients in Pudina Boondi Raita?
If you don't have pudina leaves, you can use fresh mint leaves as an alternative. For the yogurt, you can substitute with Greek yogurt for a thicker consistency or a dairy-free yogurt for a vegan option. If you prefer less heat, you can omit the green chili or reduce the amount of red chili powder.
How should I store leftover Pudina Boondi Raita?
Store any leftover Pudina Boondi Raita in an airtight container in the refrigerator. It can last for up to 2-3 days. Make sure to give it a good stir before serving again, as the ingredients may separate over time.
What dishes pair well with Pudina Boondi Raita?
Pudina Boondi Raita pairs wonderfully with spicy Indian dishes such as biryani, pulao, or any curry. It also complements grilled meats and can be served as a cooling side dish during summer barbecues.
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