- 3\4 cup basin (gram)
- 1-2 level tsp. bicarbonate of soda
- 1 tsp. salt
- 1\2 tsp. chili powder
- 1 cup water
- oil for frying
- 1 onion, thinly sliced
- 2 medium tomatoes, seeded and cut into small cubes
- 3 green chili, roughly chopped
- 2-3 medium sized boiled potatoes, cut into small cubes
- 1 tsp. salt
- 1 tsp. red chili
- 1 tsp. garam masala
For Yogurt Sauce:
- 500 g. plain yogurt
- 1\2 tsp. salt
- 1 clove garlic, crushed
Sift the basin, bbicarbonate
of soda, chili
powder and salt into a
bowl. Make a slight well in the centre, add 1\2 cup of water and beat well
with a wooden spoon or electric beater. Add enough water a little at a time
to make a batter the consistency of thick cream. (The batter should be
thinner than pakora batter.) The mixing should be done as quickly and
lightly as possible. Leave to rest for 15 minutes.
2. Heat oil in a karahi or deep fryer.
Test the temperature by dropping a small
amount of batter into the hot oil. It should rise to the top at once.
3. Pour batter in polythene bag and hold it
like a piping bag, make about 3mm hole at the base. Pipe boondi into
hold a perforated spoon over the hot oil. Pour the mixture
little by little on the perforated spoon to make
boondi. Fry to
a golden colour, turning once or twice. Remove with a slotted spoon, drain on absorbent kitchen paper and then
soak the boondi in plenty of warm water for few minutes.
Press the boondi between the palms carefully to
squeeze out the water.
4. Place the boondi, potatoes, tomatoes, green chilies
and onions in a glass serving dish, Sprinkle salt, chili powder and garam
masala over the boondi mixture and mix gently to coat the spices.
5. Whisk yogurt with 1\4 cup water, salt and
garlic to make a smooth paste and pour evenly into the
boondi mixture and stir gently.
6. Garnish with Chat Masala and Sweet Imli Chutney.