Boondi raita ( fried and crispy chickpea balls in curd dip)

 Boondi raita :

Boondi raita is a very popular curd preparation in India , in all auspicious occasion boondi raita is served as accomplishment. For this first I made boondi, for which I took 1/4 cup of chickpea flour , added 1/4 tsp of turmeric and very little salt and made a batter out of it ( batter should be pouring consistency ) for making boondi or chickpea balls I have taken perforated ladle (To accomplish this you need to use a flat skimmer, strainer or perforated ladle that has several round holes on the surface, each about the size of a whole black peppercorn). The critical part of boondi making is to use the right kind of utensil for the batter to drop through the holes into the hot oil to form the little pearl shaped fried balls. These fried balls can be store in
airtight container at lest for a month .
After making these balls I took 2 cups of curd in a bowl and beat it nicely so that it become smooth and added 1/4 tsp of sugar and salt as required , 1/4 tsp red chilli power , 1/4 tsp roasted cumin powder. After preparing this curd mixture I soaked one cup of prepared boondi in this curd . I generally prepare this raita an hour before I serve so that the boondi is soaked properly in curd . 

Ingredients for this tasty raita ...
2 cup curd
1/4 tsp sugar
1/4 tsp chilli powder
1/4 tsp roasted cumin powder 
1 cup Boondi
For Boondi 
1/4 cup chickpea flour
1/4 tsp turmeric 
very little salt 

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