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Bundi Raita Recipe

This is a very simple indian dish that is great for cooling the mouth and stomach when eating spicy dishes.


Natural yogurt (1 large tub)
A splash of milk
A couple of handfuls of Bundi (little balls made from chick pea flour, available in most Indian shops)
A pinch of red chilli powder (optional)


Soak a couple of handfuls of bundi in hot water for about 30 seconds. Drain well. Empty the tub of yogurt into a serving bowl with a splash of milk & whisk toegther until the yogurt is a smooth slightlier runnier consistency. Add the drained bundi & stir. Throw in a small pinch of chilli powder, season & serve chilled.

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