Deep-fried chickpea flour pearls in creamy yogurt (Boondi raita) from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking: More Than 500 Recipes from India's Greatest Culinary Tradition (page 341) by Yamuna Devi

  • coriander leaves
  • plain yogurt
  • Show all ingredients...

  • EYB Comments

    Can substitute nut oil of your choice for ghee, buttermilk mixed with tart cream for plain yogurt, dill or parsley for coriander leaves, and ground cayenne pepper for paprika.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Almond rice with mixed vegetables (Badam sabji-ki chaval); Sautéed cauliflower and green peas (Gobhi hari matar sabji); Gingered chickpeas with eggplant, spinach and tomato (Kabli chana baigan tarkari); Bitter melon vegetable soup with dal badi (Dal badi shukta)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute nut oil of your choice for ghee, buttermilk mixed with tart cream for plain yogurt, dill or parsley for coriander leaves, and ground cayenne pepper for paprika.

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