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Boondi Raita Recipes
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Ingredients : |
100g gram
flour (besan), sifted
salt to
taste
1/3 tsp
baking powder
60-75ml
water
oil or
clarified butter (ghee) for frying
400ml
yoghurt
7g cumin
(jeera) seeds, roasted, crushed
30g
pistachio, raw, blanched, chopped
30g green
coriander, chopped |
Method :
- 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.
Serves 4 - 6
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