← Nouns Cooking · Indian

Ingredients

• 300 g plain yogurt (or curd)
• 3 tbsp cold water
• 40 g Plain boondi (crisp gram-flour pearls), plus a little extra to garnish
• ½ tsp ground roasted cumin
• ½ tsp Black salt (kala namak)
• ¼ tsp Salt
• 1 pinch Sugar
• 1 pinch Kashmiri chilli powder
• 1 Green chilli, finely chopped (optional)
• 1 tbsp mint or coriander leaves, finely chopped

Method

1. For soft boondi, soak them in warm water for 3–5 min, then gently squeeze out the water. For crunchy boondi, skip this and add them just before serving.
2. Whisk the yogurt with the cold water until smooth and pourable.
3. Stir in half the cumin, the black salt, salt, sugar and green chilli.
4. Fold in the boondi, sprinkle with the rest of the cumin, the chilli powder, mint and a few dry boondi. Serve chilled with biryani, pulao or parathas.

Tips

• Boondi is made from chickpea flour but some brands add wheat or asafoetida; check the label if you need it gluten-free.
• Toast cumin seeds in a dry pan and grind them for the best flavour.

Sources

Written in our own words after cross-checking these recipes:

My Food Story Cook With Manali Hebbar's Kitchen