The mixture of yoghurt and boondi (pakoria – tiny pakoray) flavoured with roasted cumin, chillie flakes and topped with thinly sliced onion and fresh green coriander produces a lovely cooling and refreshing dish. This is great on its own as a snack but is also good as an accompaniment for rice dishes and bbqs.
Dry boondi (pakoria – tiny pakorays) is readily available in Asian grocery stores and some supermarkets especially in the UK. However, as always there is some pleasure to be had from making your own from scratch. Here is an easy recipe for you to try out.
Boondi Raita - Pakoria (little gram balls in flavoured yoghurt)Print Recipe
- 10 oz (300g) plain Bio/Greek full fat yoghurt
- 3 tbs milk or water
- half tsp salt
- 2 tsp sugar
- half tsp chillie flakes
- 2 tsps roasted cumin
- for boondi
- 1 cup shop bought boondi/pakoria
- or to make your own -
- 1 cup gram flour
- 3 tbs self raising flour
- half tsp salt
- cold water
- enough oil to fry the boondi
- 2 tbs finely sliced onion
- 2 tbs freshly sliced green coriander
Place the yoghurt in a deep bowl, add the milk or water (to thin), salt, sugar, chillie flakes and cumin, beat with a fork or electric whisk until smooth. Keep in the refrigerator for later.
If using ready made boondi/pakoria proceed to Step 8 below.
If making boondi/pakoria at home, put the gram flour, self raising flour and salt into a deep bowl. Add half a cup of water and mix well, now add 1 tbs of water at a time until a thick batter is formed. Keep aside for 10 mins.
Heat oil to medium, take half teaspoon of the mixture and gently drop into the oil, a small ball (boondi) will form, continue until you have about 20 balls in the oil.
Or hold a strainer over the oil, drop 3 tbs of the batter onto the strainer and press down with a spoon, small balls will drop into the oil. (watch video above).
Use a slotted spoon to mix the balls around in the oil once and then remove onto a kitchen towel on a flat plate. Cool.
Keep a cup of fried boondi for the next stage, the rest can be stored in a zip-lock bag in the freezer.
Put one cup of the boondi/pakoria (homemade or shop bought) in a bowl, add enough cold water to cover, keep immersed for 30 mins, drain. Discard the water and keep the boondi aside.
Add the soaked boondi to the yoghurt mixture and keep in the fridge for 10 minutes or until ready to serve.
Just before serving, sprinkle the onions and coriander as a garnish.
If you add a dressing of tamarind sauce the dish moves to the next level in taste.