Madhya Pradesh Boondi Raita Cooling Fried Chickpea Yogurt

Ingredients

• 1.5 cups full-fat yogurt — whisked smooth
• 1/2 cup boondi (small crispy fried besan balls — available pre-made at Indian stores; or make fresh)
• 1/4 tsp roasted cumin powder
• 1/4 tsp red chilli powder
• 1/4 tsp black salt
• Regular salt to taste
• 2 tbsp fresh coriander — finely chopped
• For fresh boondi: 1/2 cup besan + water to make a dropping batter + oil for frying

Method

1. If making fresh boondi: make a moderately thin batter with besan and water.
2. Heat oil. Drop the batter through a perforated spoon or boondi spoon into the oil to create small round drops. Fry on medium until crispy. Drain.
3. Soak boondi (fresh or store-bought) in warm water for 5 minutes to soften slightly.
4. Drain. Squeeze very gently to remove excess water.
5. Whisk yogurt in a bowl until completely smooth.
6. Add roasted cumin powder, red chilli powder, black salt and regular salt. Stir.
7. Add soaked boondi. Stir gently to combine.
8. Taste and adjust salt and spice.
9. Garnish with fresh coriander and a pinch of red chilli powder.
10. Chill 20 minutes before serving.