Boondi ka Raita

Ingredients

• The `boondi':
• ½ -cup (60 g) besan (chick-pea/gram flour)
• ¼ tsp meetha soda (baking soda)
• ¼ tsp salt
• Oil for deep-frying
• 'Raita':
• 2 cups (400 g) dahi (yogurt)
• 1 tbsp salt
• ¼ tsp kali mirch (powdered black pepper)
• 2 tsp roasted and powdered jeera (cumin seeds)
• 1 tsp sugar
• 2 tbsp chopped hara dhania (coriander leaves)
• ¼ tsp chilli powder
• A colander to force the batter through

Preparation

• Mix the flour, and salt and enough water to make a smooth paste, of dropping consistency (approx. 1/4cup) and beat the batter to make it light. Fold in the soda.

• Heat the oil till a drop of batter thrown in comes up at once. Lower the heat. Holding the colander over the hot oil, pour the batter into it and force it out and into the oil with the help of a spatula.

• Fry till golden, then with the help of a `jhaari’ lift the `boondis’ thus formed and transfer them into a container of cold water. Repeat till all the batter is used up, increasing the heat for a few seconds before adding a fresh lot.

• Beat the yogurt till smooth. It should be a thick pouring cosistency, adding a little water if need be.

• Add the salt, black pepper; 1 tsp of the jeera powder, sugar and 1 tbsp of the coriander leaves to the dahi and mix well.

• Squeeze out the 'boondis', add to the raita and mix well.

• Transfer on to a serving bowl, garnish with the rest of the jeera and the chilli powder and coriander leaves, chill and serve.