Serves: 4
Total Calories: 2,135

2 1/2 cups Crispy Chickpea Batter Drops (Boondi), or store-bought
1 teaspoon dry-roasted and coarsely ground cumin seeds
__Dry-Roasting Spices ..........Click the Edit tab and select this entry to learn more.
2 cups nonfat plain yogurt, whisked until smooth
1/4 cup lowfat milk
3 cups boiling water for soaking the bondi
1/2 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground paprika
1 tablespoon fresh cilantro
1 tablespoon finely chopped scallion, green parts only

1. Prepare the boondi drops and cumin. Then, in a serving bowl, whisk together the yogurt and milk until smooth.

2. Soak the boondi in boiling water, about 1 minute, then transfer to a fine-mesh strainer and drain. Press lighlty on the boondi to squeeze out all the excess water.

3. Add the boondi to the yogurt, then mix in the salt, black pepper, and half the cumin. Garnish with the remaining cumin, paprika, cilantro, and scallions, and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 2,135
Calories from Fat: 1,943

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