Whisk the curd till smooth say about a couple of minutes.
Add black salt, cumin powder, sugar, chilli powder, chaat masala and salt together. Taste and adjust seasoning. You may add a little water/milk to thin down the curd but don’t make it too thin.
Meanwhile prepare boondi by soaking in warm water for 5 minutes. Squeeze out the water and use the boondi. Add it to the spiced yoghurt.
Keep it in the fridge for chilling.
Just before serving, garnish with coriander leaves and mint leaves and serve immediately.
Your tasty boondi raita is ready to serve.
Notes
I buy store-bought boondi. Buy the one which is not spiced.
Always use fresh and thick curd for raita. Sour curd will just not work well.
Instead of water for thinning the curd, you may use milk. That enhances the taste of raita.