For the Boondi, mix together the
gram flour, salt (1/4 tsp) and baking powder in a bowl, gradually
add water and whisk to a smooth batter, having consistency of heavy
cream.
Heat oil or clarified butter in a
deep frying pan.
Pour about 2 tbsp of batter at a
time into a frying spoon with several holes, hold the spoon above
the pan and press the batter through the holes with your fingers.
They will froth in the hot oil,
then rise to the surface.
Fry until crisp and golden in
color.
Remove on paper towels to drain.
Repeat the process for all the
batter.
In a bowl of warm water, put 2-3
tbsp of boondi, leave to soften, then gently squeeze between palms
to remove excess water, set aside.
Whisk together in a bowl, yoghurt,
salt to taste, cumin seeds, nuts and coriander until smooth and
creamy.
Stir in the soaked boondi.
Garnish with the reserved crispy
boondi and sprinkle cayenne pepper, serve at room temperature or
chilled.