It is cooling, fairly easy to prepare and delicious. It is not uncommon to find it at any Indian wedding or special occasion. It is prepared using chickpea flour which is easily available from Asian stores or supermarkets. It is gluten free too. Here is the recipe..
INGREDIENTS
500 g full fat Greek yogurt
2 tsp chaat masala
few springs of washed and chopped coriander leaves
2 tbsp. gram flour (also known as chickpea flour)
A pinch of turmeric
Sunflower oil for deep frying
1 tbsp. sugar
Salt to taste
METHOD
- Add the chickpea flour in a bowl. Add the salt and turmeric powder and enough water to make a batter which is similar in consistency to a double cream. Keep aside.
- Season the yogurt with the chaat masala, chopped coriander leaves, salt and sugar. Mix well.
- Heat oil for deep frying the boondi, you will need a stainless steel spatula with small round holes. Take the chickpea flour mixture, pouring it over gradually on the spatula, directly into the hot oil. You will see small balls will forming. Cook evenly and remove on a kitchen paper roll to drain the excess oil.
- Immerse these tiny balls into the seasoned yogurt mixture.
NOTES
Chaat masala is a mixture selected mild spices such as cumin powder, ginger powder and amchur powder which is nothing but dried mango powder. It provides a sour note to the recipe. You may make your own if feeling adventurous, or for convenience purchase it from any Asian supermarket. There are some good brands available which are equally good as the home made version such as Badshaah, Eastend etc.
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