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Bundi raita
Chick-pea-flour pearls in seasoned yogurt


Preparation and cooking time: 20 min
Soaking time: 15 min
1 cup (100 g) chick-pea flour
2 pinches cayenne pepper
3 teaspoon salt
1/4 cup (50 ml) cold water
1/2 cup (275 ml) warm water
21/2 cups (600 ml) plain yogurt
1/2 teaspoon ground cumin
ghee for deep-frying
1/4 teaspoon paprika
1 teaspoon finely chopped fresh coriander or parsley leaves

Sift the chick-pea flour into a large mixing bowl. Add 1/2 teaspoon of salt. Slowly pour in the cold water, mixing constantly, until you have a thick, smooth batter. Set aside. Dissolve 2 teaspoons of salt in the warm water and set aside also. Put the yogurt in a bowl with the remaining 1/2 teaspoon of salt, the ground cumin (reserve a little for garnishing later), and the cayenne pepper. Mix well and refrigerate.

Heat the ghee for deep-frying over medium heat. The ghee is hot enough when a drop of batter put into it immediately rises to the surface and sizzles. Now hold over the ghee a colander with large holes (1/8 inch/3 mm). With the help of a spatula, push several spoonfuls of batter through the holes. Cover the surface of the ghee with droplets. They should cook slowly, for about 2 - 5 minutes, until golden-yellow. They should not turn brown. Test to see if the bundis are properly cooked by taking one out and pressing it between your fingers. If it is crisp, they are ready. Drop them in the salted water to soak. Transform all the batter into bundis and let them soak for 15 minutes.

Just before serving, take the bundis out of the water and squeeze them gently between the palms of your hands to remove the excess water. Be careful not to break them. Now mix most of the bundis into the yogurt and use the rest as a garnish. Sprinkle with the ground cumin, paprika, and chopped coriander leaves. Serve chilled.