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Ingredients
1 cup bundi (readily available in Indian grocery stores)
2 cups plain yogurt (curd)
1/2 teaspoon roasted cumin powder
1/2 teaspoon chaat masala
1/4 teaspoon red chili powder (adjust to taste)
Salt to taste
1-2 tablespoons fresh coriander leaves, finely chopped
1/4 cup water (optional, to adjust consistency)
Instructions
Soak the Bundi:
Place the bundi in a bowl and add warm water to it. Let it soak for 5-10 minutes, or until the bundi becomes soft.
Drain the water and gently press the bundi to remove excess moisture. Be careful not to mash it.
Prepare the Yogurt Base:
In another bowl, whisk the yogurt until smooth and creamy. Add a little water if you prefer a thinner consistency.
Season the Yogurt:
Mix in the roasted cumin powder, chaat masala, red chili powder, and salt. Adjust the spices to suit your taste.
Combine the Bundi and Yogurt:
Add the drained bundi to the spiced yogurt and mix well.
Garnish:
Sprinkle fresh coriander leaves on top for added flavor and a touch of freshness.
Serve:
Chill the raita in the refrigerator for 15-20 minutes before serving. This helps the flavors meld together beautifully.
Source : Oh Women
