Boondi raita

Method

1. To make the boondis, whisk together the besan, salt and 125 ml water in a medium bowl to make a stiff batter.
2. Heat the oil in a wok or deep-fryer to 200°C. Using a frying spoon with round holes, get a spoonful of batter, hold it over the wok or deep-fryer (about 10 cm from the hot oil to avoid splashing) and press down on the batter with a ladle or other object with a flat unbroken surface to force the batter through the holes in the frying spoon. Little balls of batter will drop into the hot oil and solidify immediately. Deepfry until golden brown, turning frequently with a clean slotted spoon, for about 1 minute. Remove from the oil and drain on kitchen towels. Leave to cool while deep-frying the remaining boondi batter.
3. Soak the boondis in a bowl of warm water for 10 minutes, until they swell to about double their size. Gently squeeze the boondis to remove excess water, being careful not to break them.
4. To make the raita, put the yoghurt, boondis, salt and all but a pinch each of the yellow mustard, cumin and chilli powder in a small bowl. Mix together, then chill in the refrigerator for at least 15 minutes, or until ready to serve.
5. Transfer the raita to a serving bowl, sprinkle over the remaining pinch of yellow mustard, cumin and chilli powder, and serve.