Sannata Raita

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recipe details
Ingredients:1 cup Boondi (available in Indian grocery stores)2 cups Yogurt (plain, unsweetened)1/2 teaspoon Roasted Cumin Powder1/2 teaspoon Red Chili Powder (adjust to taste)Salt to taste1 tablespoon Chopped Cilantro (optional)1 tablespoon Chopped Mint Leaves (optional)Instructions:Prepare Boondi:If the boondi is large, crush it lightly with your hands to break it down a bit.Alternatively, you can use a mortar and pestle to lightly crush the boondi.Whisk Yogurt:In a mixing bowl, whisk the yogurt until it's smooth and creamy.Seasoning:Add roasted cumin powder, red chili powder, and salt to the yogurt. Mix well.Add Boondi:Gently fold in the crushed boondi into the seasoned yogurt. Be careful not to over mix, as it can cause the boondi to become soggy.Chill:Refrigerate the raita for at least 30 minutes to allow the flavors to meld together.Serve:Before serving, garnish with chopped mint leaves