Dahi Boondi is a popular South Asian dish made with crispy boondi (tiny fried gram flour droplets) soaked in spiced, creamy yogurt. It’s a refreshing and light side dish, commonly enjoyed during iftar in Ramadan or as part of a meal in Pakistani and Indian households. When I am in rush and I have to add a savory dish on my table then this is my go to side dish.
Soft, tangy, and packed with flavor—Dahi Boondi is a must-have on your iftar table! This quick and refreshing Ramadan recipe is made with crispy boondi, creamy yogurt, and a blend of aromatic spices, making it the perfect iftar side dish.
Cooling & Light – Perfect for digestion after a long fast
Quick & Easy – Ready in minutes!
Authentic Pakistani/Indian Flavor – Just like back home
Ingredients
- 2 Cup Boiled Chickpeas
- 2 Cup Dahi Boondi
- 1 cup Boiled potatoes small cubes
- 2 Tomato deseeded and diced
- 1 Onion. Diced
- 2-3 Green chilies Finely chopped
- ½ Cup Green Coriander chopped
- 1 cup Cucumber Diced small cubes
For Yogurt
- 3 Cups Yogurt Whisk well
- 1 cup Milk/water
- 1 tsp Salt or to taste
- 1 tsp Cumin powder.
- ½ tsp Chaat masala
- ½ tsp Red chilli powder
For Tempring(tarks)
- 4-5 Curry Leaves
- 1/2 tsp Cumin Seeds
- 2-3 Garlic cloves Thinly sliced
- 1/4 cup Oil
Instructions
- Soak dahi boondi in boiling water for 3-4 minutes then drain all the water with the help of a seive.
- Place chickpeas, soaked dahi bondi, chopped veggies in a big serving dish and mix well.
- Now mix the yogurt ingredients all well and pour into dahi boondi and chickpea dish.
- Coat all things well in dahi mixture.
- Now sprinkle date chutney chutney, green coriender and green chutney on top
- Now on top of that sprinkle some papri, chat masala powder and any type of namkeen chiwra.
