Raitas Recipes - Bundi Raita

Ingredients

• 50g/2 oz gram flour

• 5ml/1 tsp oil

• 1.5ml/1/4 tsp garam masala

• 1/5ml/1/4 tsp ground red chili

• salt

• 45ml/3 tbsp warm water

• oil for frying

• 600ml/1 pt natural (plain) yoghurt

• 5ml/1 tsp roasted cumin seeds

• 15ml/1 tbsp chopped fresh coriander (cilantro)

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Method:

1. Place the flour in a bowl and rub in the oil. Mix in the spices and salt then gradually work in enough water to make a smooth batter, adding a little more if necessary.

2. Heat the oil in a frying pan (skillet). Place half the batter on a slotted spoon and keep it about 20cm/8 in above the pan and tap or stir the spoon so that lots of small droplets fall into the hot oil.

3. Reduce the heat to medium-low and turn the droplets constantly with a slotted spoon until golden brown. Repeat with the remaining batter. Drain and transfer the bundi to boiling water then leave to cool.

4. Take handfuls of bundies out of the water, drain and gently press with the palm of your hands to squeeze out the remaining water.

5. Whisk the yoghurt until smooth then stir in the bundies and chill. Serve sprinkled with cumin seeds and coriander.