Bundi for Raita

Combine the besan, salt and approx. ¾ cup of water in a deep bowl and mix well using a whisk.

Add the oil and mix well.

Heat the oil in a deep non-stick pan and pour a ladleful of the batter at a time over a large round perforated spoon (boondi jhara) so that boondi drops in the oil and deep-fry on a medium flame till they turn crisp. Drain on an absorbent paper.

Cool completely and store in an air-tight container and use as required.