Bhuga Chawal, Boondi Raita and Roasted Papad

Ingredients

• 1 cup Plain Yogurt (Use full-fat and well-chilled)
• 0.5 cup Boondi (Plain or salted variety)
• 0.25 cup Water (Chilled, or as needed for consistency)
• 0.5 tsp Roasted Cumin Powder
• 0.25 tsp Kala Namak (Also known as black salt)
• 0.25 tsp Red Chili Powder (Optional, adjust to taste)
• 0.25 tsp Salt (Adjust to taste)
• 0.25 tsp Sugar (Optional, to balance the tang)
• 1 tbsp Coriander Leaves (Finely chopped, for garnish)

Instructions

1. 1

   Prepare the Boondi

   • Place the boondi in a small bowl and cover them with warm water. Let them soak for 1-2 minutes until they are just soft.
   • Carefully drain the water and gently squeeze the boondi between your palms to remove excess water. Set aside.
2. 2

   Prepare the Spiced Yogurt

   • In a medium bowl, add the chilled plain yogurt and whisk vigorously until it is completely smooth and creamy.
   • Gradually whisk in the chilled water until you reach your desired consistency.
   • Add the roasted cumin powder, kala namak, red chili powder, salt, and optional sugar. Mix until all the spices are well incorporated.
3. 3

   Combine and Serve

   • Just before serving, add the soaked and squeezed boondi to the spiced yogurt.
   • Gently fold the boondi into the yogurt mixture.
   • Garnish with finely chopped coriander leaves. Serve immediately for the best texture.

Ingredients

• 8 pieces Urad Dal Papad (Also known as papadam. Use plain, pepper, or cumin flavored as desired.)

Instructions

1. 1

   Prepare for Roasting

   • Ensure your gas stovetop is clean.
   • Turn the burner on to a medium-low flame.
   • Have a pair of long metal tongs and a serving plate ready.
2. 2

   Roast the Papad

   • Using the tongs, hold one papad flat, about 2-3 inches above the flame.
   • Continuously and quickly move the papad over the flame, flipping it every 3-4 seconds to ensure it cooks evenly without burning.
   • You will see small blisters forming and the color changing slightly. This process takes about 20-30 seconds per papad.
   • Be vigilant, as it can go from perfectly roasted to burnt in a second.
3. 3

   Check for Doneness and Repeat

   • The papad is done when it is uniformly light brown, covered in small blisters, and completely crisp.
   • Place the roasted papad on the serving plate.
   • Repeat the roasting process for the remaining 7 papads, one at a time.
4. 4

   Serve Immediately

   • Roasted papad is best served immediately while it is warm and at its crispiest.
   • Serve as an accompaniment to a main meal like dal-rice or as a standalone snack.