This recipe was given to me by a neighbor who often cooks delightful authentic Indian cuisine and was kind enough to share. She describes it as a blend of curd and crispy little golden besan balls and as a very popular variation of the raita and can be eaten with biriyani/pulao or any other gravy dish.

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Recipe Summary

prep:
15 mins
cook:
2 mins
total:
17 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix besan, chili powder, and salt together in a bowl. Add water and stir until a drippy batter forms.

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  • Heat oil in a skillet over medium-high heat. Place drops of batter into the hot oil using a slotted spoon; fry until golden brown, 2 to 3 minutes. Drain fried boondi on a paper towel-lined plate.

  • Combine boondi with yogurt in a bowl. Mix in cumin powder and season with salt. Mix in curry leaves and mustard seed.

Nutrition Facts

241 calories; protein 8.5g 17% DV; carbohydrates 13.9g 5% DV; fat 17.4g 27% DV; cholesterol 7.4mg 3% DV; sodium 126mg 5% DV. Full Nutrition
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