Boondi raita

Ingredients

1 table besan/chickpea flour

A pinch of baking powder

2 cups curd

½ teaspoon coarsely grounded roasted cumin seeds

½ teaspoon red chili powder

½ teaspoon black salt

¼ teaspoon sugar

Coriander leaves for garnishing

Salt to taste

Method

Making Boondi

Sift besen/chickpea flour  in a bowl and add baking powder to it. Mix it well

Now add water, little by little to it and whisk it with a fork continously so the no lump formed.

Make pouring consistency of the smooth batter.

Now heat ghee in a kadhai/wok.

Take a spoon with small holes/karchi with small holes (so that the batter come out of it in the form of small droplets) and place it above the kadhai and pour little batter through it.

Batter will come out of karchi/spoon in the form of small droplets and will fall into hot ghee.

Fry all these droplets, will be known as boondi to golden yellow colour.

Making raita

Whisk the curd to a smooth consistency.

Mix sugar, salt and black salt to the curd .

Now add fried boondi to the curd.

Pour the raita in a serving bowl

Garnish it with cumin seed powder, red chili powder and coriander leaves

Serve as a side dish with pulao and parantha