Boondi Ka Raita

Ø  ½ kg thick and fresh curd

Ø  2 tsp cumin seeds roasted

Ø  ½ tsp garam masala

Ø  1 tsp red chilli pwd

Ø  Salt to taste

Ø  100 gms besan

Ø  1 cup full water

Ø  Some oil for frying

Make a thick batter for the ingredients, barring curd. Beat well and allow it to stand for ten minutes. Heat the oil. Place some batter on a sieve with large round hole and shake through the hole into the pan. Keep the boondis on the move while frying, and when they are of a golden brown colour, remove and allow to drain while a new batch is cooking. When cold, soften with tepid (luke warm)water and put these boondis into the curd and add spices thoroughly. Serve it cold with parathas or chapattis.