Spiced Yogurt with Crispy Chickpea Dumplings (Boondi Raita)

1. Prepare Chickpea Batter

Mix the chickpea flour, baking powder, 0.25 teaspoon of salt, and 0.25 teaspoon of ground cumin seeds in a bowl. Gradually add about 0.33 cup of water, stirring until you have a thick, smooth paste. The batter should be thick enough to hold its shape when dropped into the oil but smooth enough to flow off the spoon.

2. Fry Chickpea Dumplings

Heat about an inch of vegetable oil in an 8–10-inch skillet over medium heat. You'll know it's ready when a drop of batter sizzles immediately upon contact. Carefully drop small spoonfuls of the chickpea batter into the oil. Fry them for about 5 minutes, turning occasionally, until they are golden yellow and crispy. Use a slotted spoon or colander to remove the dumplings and let them drain on paper towels.

3. Soak Dumplings

Soak the fried dumplings in warm water for 30 minutes. This step softens them just enough so they can absorb the flavors of the spiced yogurt while retaining a delightful texture.

4. Prepare Yogurt Mixture

In a large bowl, combine the yogurt with 1.5 teaspoons of salt, freshly ground black pepper, and the roasted cumin. If you like a bit of heat, add the cayenne pepper. Mix these ingredients well and let them sit in the refrigerator until you're ready to serve.

5. Combine Yogurt and Dumplings

After 30 minutes, gently squeeze the water out of the dumplings without breaking them. Place the dumplings in your serving bowl. Pour the spiced yogurt over the dumplings and mix everything gently. Garnish with a sprinkle of paprika and a little more roasted ground cumin.