Name: Boondi Raita - Yogurt spiced with Black salt, Cumin and fried chickpea flour droplets recipe by Sujata Shukla at BetterButter
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2
Ingredients: For the Raita: Yogurt 1 cup; Boondi 1/2 cup; Fresh coriander leaves 1/4 cup, chopped; Black salt 2 teaspoons plus 1/4 teaspoon for garnish; Cumin seeds 2 teaspoons plus 1/4 teaspoon for garnish; Pomegranate arils (optional) 1/4 cup; For Boondi: Besan (Gram Flour)1 cup; Rice Flour 2 tablespoons; Water to make batter; Red Chilli Powder 1/2 teaspoon; turmeric powder a pinch; Baking Soda (Sodium Bicarbonate) 1 teaspoon; Curry leaves minced 1 tablespoon; Oil for frying 1/2 cup; Salt to taste

ABOUT Boondi Raita - Yogurt spiced with Black salt, Cumin and fried chickpea flour droplets RECIPE

A simple and popular yogurt based dish served as an accompaniment to biryani, pulav or tehari. This dish is even today a regular part of the meal in any home in Eastern Uttar Pradesh. The special ingredient is the boondi: Made from a paste of ground chick pea flour with a little turmeric, salt and chilli powder added to the paste, little drops of the paste are deep fried. Added to beaten yogurt flavoured with black salt, powdered roasted cumin seeds and garnished with pomegranate arils and fresh green coriander leaves.

Ingredients Serving: 2

For the Raita: Yogurt 1 cup
Boondi 1/2 cup
Fresh coriander leaves 1/4 cup, chopped
Black salt 2 teaspoons plus 1/4 teaspoon for garnish
Cumin seeds 2 teaspoons plus 1/4 teaspoon for garnish
Pomegranate arils (optional) 1/4 cup
For Boondi: Besan (Gram Flour)1 cup
Rice Flour 2 tablespoons
Water to make batter
Red Chilli Powder 1/2 teaspoon
turmeric powder a pinch
Baking Soda (Sodium Bicarbonate) 1 teaspoon
Curry leaves minced 1 tablespoon
Oil for frying 1/2 cup
Salt to taste

Instructions

To Make Raita: Beat the yogurt or whisk it without adding water, till it is smooth.
Roast the cumin seeds on low flame for 1 minute without letting them char. Cool and powder the cumin using a mortal and pestle.
Add the black salt and cumin to the yogurt.
Add the black salt and cumin to the yogurt. Set in the fridge to chill, and take out a few minutes before serving, to add the garnish and the boondi.
Before serving, Garnish with minced coriander leaves and pomegranate, and with a little of the black salt and cumin.
Add Boondi to the individual serving portions. Serve with biriyani, pulav or tehari.
To make Boondi
Mix all the ingredients except the oil and the curry leaves, adding the water gradually, to make a fluid but thick batter, pourable, like a dosa batter.
Use only as much water as is required to bring the batter to the required consistency.
Add the curry leaves and cover the batter and set aside for 15 minutes.
Heat oil in a deep but medium sized pan.
Pour a ladle full of batter through a perforated/slotted ladle/ spoon. Or use the traditional slotted press used for making boondi.
Fry, stirring gently, without letting the boondi become brown. When it is a bright yellow-orange, drain and place in a colander.
Continue to make the boondi in batches, as above.
Store in a box with a tight fitting lid, till ready to use.

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