Yoghurt dip with crispy gram flour pearls (Boondi raita)

1. Mix the gram flour with a pinch of salt and gradually add the water until you have a smooth batter the consistency of pancake batter.

2. Heat the oil in a smaller, deep pan (it's ready when a drop of batter rises to the surface at once). Hold a slotted spoon over the oil, pour a little batter on it and tap the edge of the spoon gently so small drops fall into the oil.

3. Fry the pearls (boondi) for about 1 minute until golden and crisp, then lift onto kitchen paper. Continue until the batter is used up.

4. Soak the finished boondi in lukewarm water for 5 minutes to soften, then squeeze gently between your palms.

5. Whisk the yoghurt smooth with the salt and the dry-toasted, crushed cumin, then stir in most of the boondi.

6. Sprinkle the top with the remaining crispy boondi, a pinch of chilli powder and chopped coriander and serve cold.

Tip: The favourite raita of North Indian weddings and festive meals. If you're in a hurry, ready-made boondi is sold in Indian shops, and the raita is ready in 5 minutes. Soaking makes the pearls juicy, while the crispy ones on top add contrast.