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| Boondi Raita |
"This recipe was given to me by a neighbor who often cooks delightful authentic Indian cuisine and was kind enough to share. She describes it as a blend of curd and crispy little golden besan balls and as a very popular variation of the raita and can be eaten with biriyani/pulao or any other gravy dish."
Ingredients :
- 1/2 cup besan (Bengal gram flour)
- 2 teaspoons chili powder
- salt to taste
- 1/4 cup water, or as needed
- oil for deep frying
- 3 cups plain yogurt
- 1/2 teaspoon cumin powder
- 1 sprig curry leaves
- 1/2 teaspoon mustard seed
Instructions :
| Prep : 15M | Cook : 6M | Ready in : 17M |
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- Mix besan, chili powder, and salt together in a bowl. Add water and stir until a drippy batter forms.
- Heat oil in a skillet over medium-high heat. Place drops of batter into the hot oil using a slotted spoon; fry until golden brown, 2 to 3 minutes. Drain fried boondi on a paper towel-lined plate.
- Combine boondi with yogurt in a bowl. Mix in cumin powder and season with salt. Mix in curry leaves and mustard seed.
Notes :
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