Boondi Raita

½ cup besan (Bengal gram flour)

2 teaspoons chili powder

salt to taste

¼ cup water, or as needed

oil for deep frying

3 cups plain yogurt

½ teaspoon cumin powder

1 sprig curry leaves

½ teaspoon mustard seed

Mix besan, chili powder, and salt together in a bowl. Add water and stir until a drippy batter forms.

Heat oil in a skillet over medium-high heat. Place drops of batter into the hot oil using a slotted spoon; fry until golden brown, 2 to 3 minutes. Drain fried boondi on a paper towel-lined plate.

Combine boondi with yogurt in a bowl. Mix in cumin powder and season with salt. Mix in curry leaves and mustard seed.