Mint Cucumber Raita with Boondi

There are so many different companies making variety of flavors that it has practically taken over a complete aisle in dairy section. But for me the plain homemade yogurt is still the great with a refreshing flavor. I add fresh ingredients to make it more flavorful without adding any extra sugar. For fruity flavor I add fruits and berries. I have already posted Blueberry mango yogurt with a crumble. Today I am sharing a raita with besan boondi (crunchy besan drops), mint and  cucumber.

MINT CUCUMBER RAITA WITH BOONDI

Ingredients:

2 cups yogurt

1/2 tsp black salt

1/2 cup finely chopped cucumber

2 tbsp finely chopped and crushed mint leaves

1/4 tsp table salt

1/2 tsp cumin powder

2 tbsp boondi

black pepper totaste

To get the most flavor, toast the cumin seeds in a pan on medium heat, stirring with a wooden spoon.When it begins to emit aroma transfer to a plate. Let it cool for a little while. Then grind it in a coffee grinder. Store in an airtight container.

Method:

Whisk yogurt in a bowl. Add chopped cucumber, crushed mint, rock salt, table salt, cumin powder and black pepper to it. Cover and refrigerate until needed. Add boondi to the yogurt just before serving.

How to make boondi?

Boondi is a fried snack made from Besan ( bengal gram flour). It got this name because it look like drops. You can buy boondi, ready made from stores in the east Indian section or you can make your own. Its very simple and fun to do.

let’s make it.

Ingredients for Boondi:

1 cup besan

1 1/2 tsp salt

1/4 tsp garlic powder

1/4 tsp baking soda (this makes it crunchier)

1 tsp black pepper

water to mix batter

canola oil for frying

Method:

Take besan in a bowl. Add salt, garlic powder and black pepper. Make a well in the center of flour. Pour some water. Mix the besan and water with the spoon in one direction. Add more water slowly to make a smooth consistency batter.

Beat nicely to trap air into the batter. This will make boondi lighter. Heat oil in wide wok. Pour 1/2 cup of batter on perforated flat ladle into the center of hot oil. Shake the spoon and the batter fall into the oil as drops. Do not overcrowd.

Fry boondi turning frequently with a slotted spoon. They should be pale yellow color when done. Remove in a plate lined with paper towel. Repeat until you are done with the batter. Wash and wipe the perforated ladle each time while using the batter so that holes do not become clogged otherwise boondi will not fall.

Cool boondi completely before storing in an airtight container.