Khara Boondi Raita
|Gram flour||2 Tablespoon|
|Cumin seeds||1 Teaspoon, roasted|
|Baking powder||1 Pinch|
|Chili powder||To Taste|
|Plain raita||1 Cup (16 tbs)|
Mix the channa flour and baking powder and mix into a soft paste.
Do not add salt.
Heat ghee in a deep frying pan.
Pass the dough through a thick sieve directly on to the hot ghee, so that it falls in small balls.
Fry these till brown, and drain.
When cool, soak them in the raita.
Add cumin seeds.
Decorate with chilli.
Garnish with coriander leaves.