Boondi Raita Recipes

Ingredients :

100g gram flour (besan), sifted

salt to taste

1/3 tsp baking powder

60-75ml water

oil or clarified butter (ghee) for frying

400ml yoghurt

7g cumin (jeera) seeds, roasted, crushed

30g pistachio, raw, blanched, chopped

30g green coriander, chopped

Method :

For the Boondi, mix together the gram flour, salt (1/4 tsp) and baking powder in a bowl, gradually add water and whisk to a smooth batter, having consistency of heavy cream.
Heat oil or clarified butter in a deep frying pan.
Pour about 2 tbsp of batter at a time into a frying spoon with several holes, hold the spoon above the pan and press the batter through the holes with your fingers.
They will froth in the hot oil, then rise to the surface.
Fry until crisp and golden in color.
Remove on paper towels to drain.
Repeat the process for all the batter.
In a bowl of warm water, put 2-3 tbsp of boondi, leave to soften, then gently squeeze between palms to remove excess water, set aside.
Whisk together in a bowl, yoghurt, salt to taste, cumin seeds, nuts and coriander until smooth and creamy.
Stir in the soaked boondi.
Garnish with the reserved crispy boondi and sprinkle cayenne pepper, serve at room temperature or chilled.

Serves 4 - 6