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Deep-Fried Chickpea Flour Pearls in Creamy Yogurt BOONDI RAI – vegetarian recipe
Stav Kogan

Deep-Fried Chickpea Flour Pearls in Creamy Yogurt BOONDI RAITA

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Servings: 4 servings
Calories: 200
Ingredients Method Nutrition

Ingredients
  

  • 0.5 cup (1.76 oz / 50 g) chickpea flour, sifted
  • 0.25 tsp (0.04 oz / 1.1 g) salt
  • 0.125 tsp (0.02 oz / 0.5 g) baking powder
  • 4 to 5 tbsp (2.1 to 2.6 oz / 60 to 75 g) water
  • Ghee or nut oil for shallow-frying
  • 2 cups (16.9 oz / 480 g) plain yogurt (or a mix of 1 cup buttermilk and 1 cup / 240 ml tart cream)
  • 0.5 tsp (0.08 oz / 2.4 g) salt
  • 0.5 tbsp (0.25 oz / 7 g) dry-roasted, coarsely crushed cumin seeds
  • 2 tbsp (1 oz / 28 g) raw pistachio nuts, blanched and chopped
  • 2 tbsp (1 oz / 28 g) chopped fresh coriander, dill, or minced parsley
  • Paprika or cayenne pepper for garnishing
  • Nail the Batter Consistency: The secret to perfectly round boondi is the batter. It should coat the back of a spoon evenly but still drop off easily. If the batter is too thin, you'll get flat shapes with tails; if it’s too thick, it won't pass through the holes of your skimmer.
  • Control the Oil Temperature: Maintain a steady moderate heat (350°F / 180°C). If the oil is too hot, the chickpea pearls will brown before cooking through. If it’s too cold, they will absorb excess oil and become heavy and greasy.
  • Freshly Roast Your Cumin: For the most robust, authentic flavor, dry-roast whole cumin seeds in a skillet until fragrant, then coarsely crush them in a mortar and pestle just before adding them to the yogurt. It makes a world of difference compared to pre-ground cumin.

Method
 

  1. Combine the 0. 5 cup (1. 76 oz / 50 g) chickpea flour, 0. 25 tsp. (0. 04 oz / 1. 1 g) salt, and the 0. 125 tsp. (0. 02 oz / 0. 5 g) baking powder in a small bowl. Gradually whisk in the 4 to 5 tbsp. (2. 1 to 2. 6 oz / 60 to 75 g) of water until you achieve a smooth, cake-like batter with the consistency of heavy cream.
  2. Heat 1. 5 inches (4 cm) of ghee or nut oil in a deep-frying pan over moderate heat.
  3. Once the oil reaches 350°F (180°C), pour about 2 tbsp. (1 oz / 30 g) of the batter into a ladle or frying spoon that has several 0. 125-inch (3 mm) holes.
  4. Hold the spoon just above the hot oil and press the batter through the holes with your finger, or gently tap the spoon so small drops fall into the pan.
  5. Fry the pearls until they are crisp and golden yellow, which should take 2 to 3 minutes, being careful not to let them brown.
  6. Remove the fried boondi with a fine-meshed skimmer and drain them on absorbent paper towels.
  7. Repeat this process until all the batter is used.
  8. Place all but 2 to 3 tbsp. (1 to 1. 5 oz / 30 to 45 g) of the cooked boondi into a bowl of warm water.
  9. Let them soak for a few minutes until they soften, then gently squeeze the pearls between your palms to extract the excess water.
  10. Set the softened boondi aside in a separate dish.
  11. Place the 2 cups (16. 9 oz / 480 g) of plain yogurt into a 1-quart (1 liter) bowl.
  12. Add the remaining 0. 5 tsp. (0. 08 oz / 2. 4 g) salt, the 0. 5 tbsp. (0. 25 oz / 7 g) crushed cumin seeds, the 2 tbsp. (1 oz / 28 g) chopped pistachios, and the 2 tbsp. (1 oz / 28 g) fresh coriander.
  13. Whisk the mixture vigorously with a fork until it is smooth and creamy. Gently stir in the soaked, squeezed boondi.
  14. Serve this cooling dish at room temperature, or chill it for several hours before serving. Just before presenting, garnish with the reserved crispy boondi and a light sprinkle of paprika or cayenne pepper.
  15. Whisk the Yogurt Thoroughly: To achieve that luxurious, creamy texture, always whisk your chilled yogurt vigorously before adding the soaked boondi. This prevents lumps and ensures the spices distribute evenly.

Nutrition

Calories: 200kcalCarbohydrates: 12gProtein: 7gFat: 15g

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