We’ve all been there preparing a beautiful lunch, only to find the raita has turned into a solid block by the time the rotis are served. The culprit? The thirsty little boondis that act like sponges.The Game-Changing Step: The Warm Water Soak Most people throw dry boondi straight into the curd. Don't do that. Instead, take your boondi and soak it in lukewarm water for just 2 to 3 minutes. This does two things:It hydrates the boondi so it won't steal moisture from your yogurt.It washes off the excess oil, making your raita lighter and healthier.After 3 minutes, gently squeeze the water out between your palms (don't crush them!) and then add them to the curd.The Texture Secret: Whisk, Don't Stir For that silky-smooth texture, whisk your curd separately with a little bit of cold water or milk before adding anything else. Adding a splash of milk is a great hack—it keeps the raita from turning sour too quickly, especially in the summer.The Flavor Punch: The Final Touch To make it taste like a high-end restaurant version, don't just use plain salt. Use a mix of black salt (kala namak), roasted cumin powder (bhuna jeera), and a pinch of red chili powder. If you really want to level up, add some finely chopped fresh coriander and a tiny bit of dried mint (pudina) powder.Pro-Tip: If you aren't serving the raita immediately, keep the whisked curd and the soaked boondi separate in the fridge. Mix them just 5 minutes before you sit down to eat. Your taste buds (and your guests) will thank you!
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