Boondi raita is a classic dish of North India much known for its alluring taste and grandeur. It is a delicious accompaniment made of fried besan balls doused in fresh curd or delightful yoghurt.
To make boondi raita, take a cup of besan flour in a bowl and tip in half a tea spoon of red chilli powder and one or two pinches of turmeric powder with a little salt. Dilute it with a little water and bring it to a pouring consistency.
Heat a skillet and add the required oil to deep fry. When it is heated well, take a slotted spoon and pour in a ladle of besan batter over the spoon. It will fall as tiny bits from the pores all over and will pop up from the oil as fried tiny balls within seconds.
Take them out from the skillet once they turn crunchy and place it over a plate covered with a paper towel.
Meanwhile, make the preparation for the raita.
Whisk two cups of yoghurt in another bowl and add a pinch of black salt to it.
Stir in a quarter tea spoon of red chilli powder and cumin powder to it.
Tip in a pinch of garam masala and chaat masala each and give a good stir.
Soak a cup of boondi in lukewarm water for a minute or two to get rid of the excess oil.
Strain them using a strainer while squeezing them gently.
Now add in the boondi into the raita and mix well.
Scatter some chopped fresh mint leaves and chill.
Serve this summer delight with basmathi rice, jeera dhal and aloo-capsicum sabzi and sprinkle some coriander leaves while serving.