Boondis are pearl drops of gram flour deep-fried in oil. They are readily available from any Asian store or can be obtained by mail order or online.

Picture by Jason Lowe

Serves 4

115g boondi

200ml natural unsweetened yogurt

¼ tsp ground cumin

1 tsp sugar

¼ tsp salt

2 green chillies, finely chopped

20g coriander leaves, washed and roughly chopped

Preparation:

Soak the boondis in a bowl of boiling hot water for about 5 minutes to soften and to remove some of the oil. Drain and rinse with cold water. Whisk 100ml cold water with the yogurt, then mix in the cumin, sugar, salt, green chillies and coriander leaves. Add the boondis and mix well. Chill for at least 20 minutes. Boondi raita can be stored in an airtight container in the refrigerator for upto 3 days. Serve as a side salad with Cumin Rice.