- Sift the basin, bicarbonate 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
- 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.
- Pour batter in polythene bag and hold it like a piping
bag, make about 3mm hole at the base. Pipe boondi into hot
oil. Alternatively 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 color, 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.
- 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.
- Whisk yogurt with 1\4 cup water, salt and garlic to make
a smooth paste and pour evenly into the boondi mixture and
- Garnish with Chat Masala and Sweet Imli
This recipe serves 6 people.
Time: 15 minutes.
Cooking Time: 15