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Ingredients
- 3 cups plain yogurt
- 1 1/2 tsp sugar
- 1 tsp cumin seeds, lightly crushed
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 2 tsp peeled and shredded fresh ginger
- 1 tsp sliced fresh hot chiles
- 1/2 tsp cayenne pepper
- 2 tbsp chopped fresh cilantro
- PUFFS
- 1 cup white split gram beans
- 3 cups hot water, plus 1/2 cup cold water
- 1/4 cup chopped walnuts
- 1/3 cup raisins
- 1 tbsp peeled and finely chopped fresh ginger
- 2 fresh hot chiles, finely sliced
- 1 tsp salt, or to taste
- 3/4 tsp cumin seeds
- oil for deep frying
Details
Servings 8
Preparation
Step 1
Pick over the beans, removing any stones or other items. Rinse and place in a bowl. Add hot water and let soak overnight.
Drain the beans and transfer to a food processor and process gently adding the cold water and scraping down sides of bowl until smooth. Transfer to a bowl and stir in walnuts through cumin.
In deep fryer or large frying pan, our oil to a depth of 2 inches and heat to 375F on a deep fry thermometer. Using a melon baller, scoop out balls and put them in the oil a few at a time. Fry until nicely browned on all sides, about 3 minutes. Transfer to paper towels to drain.
MAKE THE SALAD:
Place the bean puffs in a large bowl, add hot water, and let soak for 30 minutes. Drain and gently squeeze out the water.
In another large bowl, combine the yogurt, sugar, half of the cumin, the salt, and pepper and whisk until blended. Add the bean puffs, cover, and set aside for 1 hour at room temperature so that the puffs absorb some of the yogurt.
TO serve, arrange on a plate, pout remaining yogurt over them, sprinkle with remaining cumin, ginger, chiles, cayenne, and cilantro.
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