Ingredients
For Boondi:
- 3\4 cup basin (gram)
- 1-2 level tsp. bicarbonate of soda
- 1 tsp. salt
- 1\2 tsp. chili powder
- 1 cup water
- oil for frying
For Assembly:
- 1 onion, thinly sliced
- 2 medium tomatoes, seeded and cut into small cubes
- 3 green chili, roughly chopped
- 2-3 medium sized boiled potatoes, cut into small cubes
- 1 tsp. salt
- 1 tsp. red chili
- 1 tsp. garam masala
For Yogurt Sauce:
- 500 g. plain yogurt
- 1\2 tsp. salt
- 1 clove garlic, crushed
Methods:
Make Boondi:
1. Sift the basin, bbicarbonate of soda, chili powder and salt into a
bowl. Make a slight well in the centre, add 1\2 cup of water and beat
well with a wooden spoon or electric beater. Add enough water a little
at a time to make a batter the consistency of thick cream. (The batter
should be thinner than pakora batter.) The mixing should be done as
quickly and lightly as possible. Leave to rest for 15 minutes.
2. Heat oil in a karahi or deep fryer. Test the temperature by dropping
a small amount of batter into the hot oil. It should rise to the top at
once.
3. Pour batter in polythene bag and hold it like a piping bag, make
about 3mm hole at the base. Pipe boondi into hot oil. Alternatively
hold a perforated spoon over the hot oil. Pour the mixture little by
little on the perforated spoon to make boondi. Fry to a golden colour,
turning once or twice. Remove with a slotted spoon, drain on absorbent
kitchen paper and then soak the boondi in plenty of warm water for few
minutes. Press the boondi between the palms carefully to squeeze out
the water.
Assembly:
4. Place the boondi, potatoes, tomatoes, green chilies and onions in a
glass serving dish, Sprinkle salt, chili powder and garam masala over
the boondi mixture and mix gently to coat the spices.
5. Whisk yogurt with 1\4 cup water, salt and garlic to make a smooth
paste and pour evenly into the boondi mixture and stir gently.
6. Garnish with Chat Masala and Sweet Imli Chutney.
