This is a curd based accompaniment that matches very well with a biryani or a pulao. Also this is a grate palate cleanser when eating something oily like mughlai dishes or spicy dishes like chicken kolhapuri.

Boondis are very small deep fried balls made with gram flour and are used in raita as well as in various farsan snacks.

Farsan is a collective term for various deep fried snacks and is an integral part of any Gujrathi meal.

Ingredients :

Boondi : 100 Gms.

Curd : 200 Gms.

Black Peppercorns : 2 nos.

Cumin Seeds :  2 Tsp.

Chaat Masala : 1 Tsp.

Salt : to taste

Sugar : 1 Tsp.

Chopped Coriander Leaves : 2 Tbsp.

Method :

Dry roast the peppercorns and cumin seeds and then crush then using a mortar and pestle.
Mix all the ingredients together except the boondi and then add cold water to the curd mixture to get a creame-like consistency. Keep this mixture i the refirgerator to cool.
Then soak the boondi in warm water for 10 seconds and then add to the curd mixture. Serve immidiately.

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