I like home made boondi ( mini chickpea flour dumplings), and always make a batch whenever I get deep frying. But as I fear running out, I also like to keep a stash of good quality store bought boondi in my pantry. You can find it quite easily any Indian grocery - in fact now pre-spiced versions are also available. The key thing to to remember when buying boondi is that the packet in which they are sold must not be lined with grease.
I like to make Boondi ka Raita in multiple ways! Though the basic principle of making the Raita always remains the same, I do like to spice it differently every time. This recipe is made with a Tarka or an oil seasoning that adds a delicious kick to this very simple salad!
2 1/2 cups plain yogurt
3/4 cup boondi
Salt, to taste
1/2 tsp red chili powder
8-10 curry leaves
1/4 tsp mustard seeds
1/4 cumin seeds
1/4 tsp turmeric
2 green chilies, chopped
1 tsp canola oil
- Beat the yogurt until smooth. Blend in salt to taste.
- Beat in the red chili powder.
- Add the boondi.
- Prepare the tarka by heating the oil in a small pan.
- Add the mustard seeds. When they begin to pop, add the cumin, curry leaves, and green chilies.
- Fry for a minute or until the curry leaves become crisp. Add the turmeric, turn off the heat.
- Season with the tarka just before serving.
- You can reduce the oil content in the boondi by soaking it in warm water for two minutes. Squeeze the water out of the boondi before adding it to the yogurt.
- Place prepared Raita in the refrigerator for at least a couple of hours before serving. This allows the boondi to soak in the yogurt and spices adding tot he flavour of this dish.
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