Ingredients

• 1 cup boondi
• 400g yoghurt/dahi
• ¼ teaspoon red chilli powder
• ¼ teaspoon cumin/jeera powder
• ¼ teaspoon black pepper powder
• salt to taste
• 1 tablespoon powdered sugar
• ½ teaspoon green chillies finely chopped
• 1 tablespoon fresh coriander

Note– Please read recipe notes in the end.

Main Equipment Used

• Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
• Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px

Steps In Making

1. Place a pan over medium flame and add water in it. Once it becomes hot add boondi and let it simmer for a minute.
2. Now switch off the flame, cover it with a lid and let it rest for 5 minutes.
3. After 5 minutes the boondi will swell up and double in size. Drain the excess water and let it cool.
4. In a large bowl add yoghurt and beat it with the help of a whisk or a spoon to get a smooth texture..
5. Now add red chilli powder, cumin powder, black pepper powder, salt, powdered sugar, green chillies and mix well.
6. Further add the boondi and give it a gentle mix.
7. Lastly add fresh coriander and serve with rice, pulav, biryani or paratha.

Recipe Notes

• If the yoghurt is too sour then add some milk in it.
• You can add finely chopped mint leaves too.

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